Taco Soup

Taco soup is more than just a dish—it’s a comforting hug in a bowl that whispers, “Everything’s gonna be okay.” I first stumbled across this vibrant bowl of flavor during a chilly autumn night while searching for something hearty and satisfying. You know how sometimes you just need a quick fix that warms you from the inside out? This taco soup does that and more! It brings together the richness of beef (or turkey, if that’s your jam) and a medley of beans, corn, and tomatoes. Trust me, it’s an explosion of flavors that will have you coming back for seconds—maybe even thirds!

Why you’ll love this recipe

Let’s talk about why this taco soup recipe holds a special place in my heart—and why it should in yours too! First off, it’s incredibly versatile. Picture this: You can whip it up in under an hour, perfect for those busy weeknights or spontaneous gatherings. It’s like a culinary magician—transforming simple ingredients into a fiesta of flavor. Plus, it’s a one-pot wonder, sparing you from the fate of a daunting pile of dishes.

What makes this soup sing is not just its rich flavor profile but the delightful toppings. Think shredded cheese that melts joyfully, sour cream that adds a velvety smoothness, and green onions that provide that fresh crunch. Just like a taco, but in soup form—how can you not love that? The combination of spicy, savory, and slightly sweet notes from the tomatoes and chilies is a dance for your taste buds. And let’s not forget the nutritional goodies hiding in there—beans and veggies packed with protein and fiber. It’s as wholesome as it is comforting!

Gather these ingredients

To embark on this delightful taco soup journey, you’ll need to gather a handful of epic ingredients:

• 1 lb ground beef (or turkey): This is the heart of your soup! Beef brings a deep, savory richness but feel free to swap for turkey for a lighter option.

• 1 can black beans: Rinsed and drained, these little gems add both texture and protein.

• 1 can corn: Sweet and crunchy, corn lightens up the mix and adds a pop of color.

• 1 can diced tomatoes with green chilies: The star of the soup! It’s packed with flavor and brings the necessary zing that ties everything together.

• 1 packet taco seasoning: The magic dust that turns this concoction into taco heaven.

• 4 cups beef broth: This soulful base is what makes the soup comforting and hearty.

• 1 cup diced onion: Sweet and aromatic, it forms the flavor backbone when sautéed.

• 1 cup bell pepper: Choose your preferred color! They add brightness and a hint of sweetness.

• 1 cup salsa: Adds depth and a kick of flavor, seamlessly melding the ingredients.

• Salt and pepper to taste: Simple yet essential to elevate all the flavors.

• Toppings: Shredded cheese, sour cream, and chopped green onions are like the cherry on top—what’s a taco without toppings?

Feel free to play around! If you don’t have black beans, kidney or pinto beans would work just as beautifully.

The cooking process explained

Let’s get down to the nitty-gritty of how this delicious taco soup comes together!

1. In a large pot, over medium heat, brown your ground beef (or turkey) until it’s perfectly cooked and no longer pink. This takes about 5-7 minutes. Don’t forget to drain the excess fat—nobody wants a greasy soup!

2. Next, toss in the diced onion and bell pepper. Cook them down for another 5 minutes until they’re soft and fragrant. This step is magic; it builds a wonderful flavor foundation from the get-go!

3. Now it’s time to stir in the taco seasoning. Cook it for about a minute to toast the spices slightly; this enhances their depth. It’s like letting the spices have a party!

4. Add in the black beans, corn, diced tomatoes, salsa, and beef broth. Give everything a good stir and let it revel in its deliciousness.

5. Bring the mixture to a hearty boil, then reduce the heat and let it simmer uncovered for 20 minutes. This allows all the flavors to meld together beautifully.

6. Finally, season with salt and pepper to taste—always give it a little taste test before serving.

7. Serve it hot, generously garnished with the shredded cheese, a dollop of sour cream, and a sprinkle of green onions!

Best way to enjoy it

Now that your soup is bubbling, let’s talk about how to enjoy it. Serve it up hot and let the wonderful aromas fill your home! For a cozy evening, pair it with warm tortilla chips for some crunch. Or if you want a little more substance, how about a side of cornbread? The sweet richness of cornbread beautifully complements the spicy taco soup.

I also love the idea of offering a toppings bar! Set out an array of toppings—extra cheese, diced jalapeños, chopped cilantro—so everyone can customize their bowls. It’s fun, interactive, and who doesn’t love a bit of personalization?

Storage and reheating tips

If you’re lucky enough to have leftovers (which is rare in my house), this soup stores beautifully! Let it cool to room temperature before transferring it into an airtight container. It should last in the fridge for about 3 to 4 days—just make sure it’s sealed tight!

To reheat, simply pop it in a saucepan over medium heat, stirring occasionally until warmed through (about 5-10 minutes). If it thickens up too much, add a splash of broth or water. You can also freeze portions! Just thaw overnight in the fridge before reheating when you’re ready for your next bowl of comfort.

Pro chef tips

Here’s a couple of pro-level tweaks to elevate your taco soup:

• Enhance the broth: For an extra depth of flavor, consider adding a splash of lime juice right before serving. It brightens up the entire dish!

• Add heat: If you’re a spice lover, throw in some diced jalapeños or a dash of hot sauce while the soup simmers. It provides a kick that many crave!

• Vegetarian/Vegan option: Swap the meat for lentils or mushrooms and use vegetable broth instead. You still get a hearty and flavorful soup that’s 100% plant-based!

Creative Twists

The beauty of taco soup is how adaptable it is! Feel like getting creative? Here’s how you can spin this recipe:

• Southwestern chicken taco soup: Instead of beef or turkey, use shredded rotisserie chicken. It cooks up faster and is just as delicious!

• Beans galore: Mix up your beans! Kidney beans, chickpeas, or even lentils can be incorporated for a different flavor profile.

• Spicy version: Want to heat things up? Try adding chipotle peppers in adobo sauce for a smoky flavor or switch out the diced tomatoes for a can of fire-roasted tomatoes.

Ingredients

1 lb ground beef (or turkey)
1 can black beans, drained and rinsed
1 can corn, drained
1 can diced tomatoes with green chilies
1 packet taco seasoning
4 cups beef broth
1 cup diced onion
1 cup bell pepper, diced
1 cup salsa
Salt and pepper to taste
Toppings: shredded cheese, sour cream, chopped green onions

Directions to follow

1. In a large pot, brown the ground beef (or turkey) over medium heat. Drain excess fat.
2. Add onion and bell pepper; cook until softened.
3. Stir in taco seasoning, black beans, corn, diced tomatoes, salsa, and beef broth.
4. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with shredded cheese, sour cream, and green onions.

Your questions answered

1. What’s the prep time? It takes about 15 minutes to gather and prepare your ingredients before cooking begins.
2. Can I make this in a slow cooker? Absolutely! Just brown the meat first, then add everything into the slow cooker and cook on low for 6-8 hours.
3. Is this recipe spicy? It has a nice kick from the diced tomatoes with green chilies, but you can control the spice level by opting for mild salsa or omitting any added jalapeños.
4. How can I make this soup dairy-free? Simply skip the cheese and sour cream—try coconut yogurt or cashew cream as a substitute!
5. What are good side dishes to pair with taco soup? Besides cornbread or tortilla chips, you can serve a fresh side salad for a nice crunch or even some homemade guacamole!

You’ve reached the end of this taco soup adventure, and I hope you feel inspired to try it out. This recipe doesn’t just nourish the body; it brings people together around the table, sparking conversations and laughter. It’s friendly, warm, and downright delicious—perfect for any occasion—or just because it’s Tuesday! Dive into the kitchen, give this a whirl, and don’t forget to share your variations and thoughts; I can’t wait to hear how your taco soup turns out!

Print Recipe

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Taco Soup

Cooking Method: Sauteing, Simmering Courses: Dinner, Lunch, Soups Recipe Keys: C Comfort Food Freezer Meals High Protein Non Vegetarian Quick Meals

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Rest Time 5 mins Total Time 50 mins

Servings: 6 Estimated Cost: $ 15 Calories: 450

Best Season: Winter

Description

This taco soup is a vibrant bowl filled with beef or turkey, beans, corn, and tomatoes, delivering an explosive mix of flavors.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 1 lb ground beef (or turkey) (This is the heart of your soup!)
• 1 can black beans (Rinsed and drained)
• 1 can corn (Drained)
• 1 can diced tomatoes with green chilies (Star of the soup!)
• 1 packet taco seasoning (Magic dust for flavor)
• 4 cups beef broth (Soulful base)
• 1 cup diced onion (Forms flavor backbone)
• 1 cup bell pepper (Choose your preferred color)
• 1 cup salsa (Adds depth of flavor)
• to taste salt and pepper (Essential seasoning)
• as desired toppings: shredded cheese, sour cream, green onions (Enhances enjoyment)

Instructions

Cooking Steps

1. Brown the meat

   In a large pot, brown the ground beef (or turkey) over medium heat until cooked through. Drain excess fat.
   Mark as complete

2. Sauté vegetables

   Add the diced onion and bell pepper, cooking until softened for about 5 minutes.
   This step builds a wonderful flavor foundation.
   Mark as complete

3. Mix in the seasonings

   Stir in the taco seasoning and cook for about a minute to enhance its depth.
   Mark as complete

4. Combine ingredients

   Add in black beans, corn, diced tomatoes, salsa, and beef broth. Stir well.
   Mark as complete

5. Boil and simmer

   Bring the mixture to a boil, then reduce heat and simmer uncovered for 20 minutes.
   This allows flavors to meld beautifully.
   Mark as complete

6. Season and serve

   Season the soup with salt and pepper to taste. Serve hot with desired toppings.
   Garnish with cheese, sour cream, and onions.
   Mark as complete

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 24g37%

Saturated Fat 10g50%

Trans Fat 0g

Cholesterol 90mg30%

Sodium 700mg30%

Potassium 800mg23%

Total Carbohydrate 35g12%

Dietary Fiber 8g32%

Sugars 4g

Protein 30g60%

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Vitamin A 15 IU

Vitamin C 25 mg

Calcium 10 mg

Iron 15 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This soup can be a great meal prep option; it stores well and tastes even better the next day.

Keywords: taco soup, comfort food, quick recipes, one-pot meal