Description
This hearty and flavorful Taco Soup recipe combines lean ground beef, tomatoes with green chiles, and a blend of spices to create a comforting and filling meal. Perfectly spiced with chili powder, cumin, and paprika, and enriched with black and pinto beans along with sweet corn, this soup offers a deliciously satisfying dish ideal for any occasion. Serve it warm topped with shredded Mexican cheese, chopped onions, diced avocado, and crunchy tortilla strips for a festive touch.
Ingredients
Scale
Meat and Vegetables
- 2 tsp olive oil
- 1 1/4 lbs lean ground beef
- 1 medium yellow onion, chopped (about 1 1/2 cups)
- 2 cloves garlic, minced (2 tsp)
- 1 jalapeno, seeded and finely chopped (optional)
- 1 1/2 cups frozen corn
Canned Goods
- 2 (14.5 oz) cans diced tomatoes with green chiles
- 1 (14 oz) can low-sodium beef broth
- 1 (8 oz) can tomato sauce
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can pinto beans, drained and rinsed
Spices and Seasonings
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 3/4 tsp ground paprika
- 1/4 tsp dried oregano
- 1 1/2 Tbsp dry ranch dressing mix or 1/3 cup chopped cilantro and 1 Tbsp fresh lime juice
- Salt and freshly ground black pepper, to taste
Toppings (Optional)
- Shredded Mexican blend cheese
- Chopped green or red onions
- Diced avocados
- Corn tortilla strips or chips
Instructions
- Heat the pot: Place a large pot over medium-high heat and drizzle lightly with olive oil to prevent sticking and enhance flavor.
- Cook ground beef and onions: Add the ground beef and chopped onion to the pot. Crumble and stir occasionally until the beef is browned and onions are softened.
- Add jalapeno and garlic: Stir in the seeded and finely chopped jalapeno (if using) and minced garlic. Sauté everything together for approximately 1 minute to release their flavors.
- Drain fat: Carefully drain the excess fat from the beef mixture to reduce greasiness and keep the soup light.
- Add remaining ingredients: Stir in diced tomatoes with green chiles, low-sodium beef broth, tomato sauce, chili powder, ground cumin, paprika, dried oregano, ranch dressing mix (or cilantro and lime juice), and season with salt and freshly ground black pepper according to your taste.
- Simmer: Cover the pot with a lid and let the soup simmer for 30 minutes, stirring occasionally to prevent sticking and to meld the flavors.
- Add beans and corn: Stir in the frozen corn, drained black beans, and drained pinto beans. Continue cooking until everything is thoroughly heated through.
- Adjust consistency and garnish: If the soup is too thick, add 1/2 cup water to thin it out. If using, stir in chopped cilantro and fresh lime juice for brightness.
- Serve: Ladle the soup into bowls and garnish with shredded Mexican blend cheese, chopped green or red onions, diced avocados, and corn tortilla strips or chips as desired. Serve warm for the best experience.
Notes
- This taco soup is hearty and filling, making it a perfect comfort food for chilly days or anytime you crave a savory, spiced meal.
- The recipe yields about 10 1/2 cups, enough to serve 7 comfortably.
- For a fresh twist, use the alternative topping of chopped cilantro and fresh lime juice instead of ranch dressing mix.
- You can omit the jalapeno or reduce the amount depending on your preferred spice level.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for longer storage.
Nutrition
- Serving Size: 1 serving (approximately 1 1/2 cups)
- Calories: 387 kcal
- Sugar: 5 g
- Sodium: 804 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 14 g
- Protein: 31 g
- Cholesterol: 53 mg
