Hearty Taco Soup
This taco soup recipe is a bold, flavor-packed tribute to classic Tex-Mex comfort food. Inspired by the hearty stews of the Southwest, it combines all the vibrant elements of a taco—seasoned meat, beans, corn, and tomatoes—into a warming soup that’s both easy to prepare and satisfyingly delicious. Whether you're serving it for a cozy family dinner or an effortless game-day meal, this one-pot wonder is always a crowd-pleaser.
Equipment
- Large Dutch oven or soup pot
- Wooden spoon
- Chef's Knife
- Cutting board
- Can opener
Ingredients
- 1 pound ground beef (80/20) or substitute with ground turkey or plant-based crumble
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 1 packet taco seasoning (1.25 oz) or 2 tbsp homemade taco seasoning
- 1 can black beans (15 oz) drained and rinsed
- 1 can kidney beans (15 oz) drained and rinsed
- 1 can corn kernels (15 oz) drained
- 1 can diced tomatoes with green chiles (e.g., Ro*Tel) (10 oz)
- 1 can crushed tomatoes (15 oz)
- 2 cups low-sodium beef broth or use chicken or vegetable broth
- 1 tbsp olive oil
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 5–7 minutes. Drain excess fat if desired.
- Stir in the diced onion and sauté for 3–4 minutes until the onion becomes translucent and soft.
- Add garlic and taco seasoning, and stir for another 1 minute until fragrant.
- Add black beans, kidney beans, corn, diced tomatoes with green chiles, crushed tomatoes, and broth. Stir to combine all ingredients.
- Bring the soup to a boil, then reduce heat to a simmer. Cover loosely and let it simmer for 25–30 minutes, stirring occasionally to meld flavors.
- Taste and adjust seasoning if needed before serving.
Notes
- For added flavor, use fire-roasted tomatoes or toss in a chopped chipotle pepper in adobo.
- Want a Creamy Version? Stir in ½ cup of sour cream or cream cheese before serving.
- For a vegetarian option, use plant-based meat and vegetable stock.
Nutrition
Calories: 403kcalCarbohydrates: 38gProtein: 24gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 54mgSodium: 840mgPotassium: 1089mgFiber: 11gSugar: 8gVitamin A: 793IUVitamin C: 18mgCalcium: 89mgIron: 6mg
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