Taco Soup
Ready for a cozy, flavorful bowl of comfort? Our easy Taco Soup recipe is just the thing for a satisfying meal that's packed with taste and ready in no time. Whether you’re a busy parent or just looking for a delicious meal for Taco Tuesday, this one-pot wonder checks all the boxes for a simple and enjoyable dish.
Ingredients
- 2 tablespoons canola oil
- 2 pounds ground beef
- 1 cup onion diced
- 4 garlic cloves minced
- 10 ounces cans diced tomatoes
- 4 cups beef broth
- 14 ounces can crushed tomatoes
- 2 tablespoons taco seasoning
- Salt and pepper
- 12 ounces canned corn
- 14 ounces can black beans drained and rinsed
Optional Toppings:
- Shredded Cheese
- Chopped red onion
- Avocado
- Sour cream
Instructions
- In a large cast iron pot or Dutch oven, heat the oil over medium heat.2 tablespoons canola oil
- Add the ground beef, onions and garlic. Cook for about 5 minutes, until the beef is no longer pink.2 pounds ground beef, 1 cup onion, 4 garlic cloves
- Stir in the tomatoes, beef broth, and seasonings. Cover and simmer for 30-45 minutes.10 ounces cans diced tomatoes, 4 cups beef broth, 14 ounces can crushed tomatoes, 2 tablespoons taco seasoning, Salt and pepper
- Add the corn, and black beans. Cook for another 5 minutes.12 ounces canned corn, 14 ounces can black beans
- Serve immediately with your favorite toppings.Shredded Cheese, Chopped red onion, Avocado, Sour cream
Notes
- Spice It Up: If you're a fan of heat, throw in some chopped green chilies or a dash of cayenne pepper. It's a great way to add a kick!
- Leaner: Opt for lean ground beef or even ground turkey if you're watching your calories. It's just as tasty but lighter.
- Beans: Feel free to swap the black beans for kidney beans or pinto beans. They all have similar flavors, just slightly different textures.
- Vegetables: Feel free to toss in extra veggies lying around in your fridge. Bell peppers, zucchini, and carrots all make great additions.
- Thickening: If you like your soup a bit thicker, a tablespoon of masa harina or cornmeal stirred in at the end can do wonders.
- Toppings: Get creative with toppings! Crushed tortilla chips, grated cheddar cheese, lime wedges, and fresh cilantro can elevate the final presentation and taste.
- Taco Seasoning: You can use a store-bought packet or make your own homemade taco seasoning with chili powder, cumin, garlic powder, paprika, onion powder, dried oregano, and red pepper flakes.
- Too Spicy: If you've gotten a bit heavy-handed with the heat, add a bit more broth or a spoonful of sour cream or Greek yogurt to mellow it out. Serving it with toppings like avocado also helps to cut the spice.
- Crock Pot Taco Soup: Brown your meat and onions before tossing everything into the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Perfect for setting it in the morning and coming home to a delicious meal!
Storage and Reheating Instructions
- Fridge: Let the soup cool to room temperature before transferring it to airtight containers. It will keep in the refrigerator for up to 4 days.
- Freeze: To freeze, cool it down completely and store it in freezer-safe containers. It'll keep for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Reheat it on the stove over medium heat or in the microwave until it's piping hot. If you find the soup has thickened a bit too much upon chilling, just add a splash of broth or water while reheating to bring it back to the perfect consistency.
Nutrition
Calories: 875kcalCarbohydrates: 43gProtein: 52gFat: 55gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 25gTrans Fat: 3gCholesterol: 161mgSodium: 1805mgPotassium: 1641mgFiber: 10gSugar: 8gVitamin A: 419IUVitamin C: 24mgCalcium: 162mgIron: 9mg
Tried this recipe?Let us know how it was!