Let’s dive into the warm, comfortingly rich world of Taco Soup, where every spoonful is like a cozy hug from the inside. This delightful dish, with its perfect blend of spices, beans, and other goodies, will quickly become a staple in your culinary repertoire, balancing zest and heartiness in a single bowl. Seriously, you’re about to discover why this recipe is pure magic!
Why You’ll Love This Recipe
- Quick and Easy: In just 25 minutes, you can have dinner on the table, making it perfect for busy weeknights.
- Flavor Explosion: The blend of spices offers a tantalizing kick that keeps you coming back for more.
- Versatile Ingredients: Easy to adjust to what you have at home, including making it vegetarian or adding chicken.
- Family Favorite: Kids and adults will both find reasons to love this warming soup.
Ingredients You’ll Need
Gathering your ingredients is like assembling a well-oiled squad for a flavor fiesta. Each element, from the robust ground beef to the zesty green chiles, plays an essential role in creating the vibrant symphony that is Taco Soup.
- 1 pound lean ground beef (or ground turkey): Provides the hearty, savory base we all crave.
- 4 cloves garlic, minced (or 1 teaspoon garlic powder): Adds a fragrant depth to the flavor profile.
- Spices (chili powder, ground cumin, salt, oregano, paprika, onion powder, black pepper): These seasonings deliver the signature taco flavor.
- 28-ounce can crushed tomatoes: Forms the rich, tangy backbone of the soup.
- 4-ounce can diced green chiles: Contributes a subtle kick that enlivens the soup.
- 15-ounce can kidney beans, rinsed and drained: Boosts protein and texture.
- 15-ounce can black beans, rinsed and drained: Adds fiber and a creamy contrast.
- 17-ounce can corn, drained: Gives a touch of sweetness and bright color.
- 2 cups low-sodium beef broth: Ties all the flavors together, simmering them into cohesive perfection.
Variations
With Taco Soup, the possibilities are nearly endless! Feel free to adapt the recipe based on what’s available in your pantry or to meet dietary preferences. Here are some delightful twists you might consider trying.
- Vegetarian Taco Soup: Simply skip the meat and add extra beans or lentils for a plant-based feast.
- Chicken Taco Soup: Swap ground beef for shredded chicken for a lighter, yet equally comforting version.
- Spice Mix Swap: In a pinch, use a packet of taco seasoning to replace the individual spices.
How to Make Taco Soup
Step 1: Brown the Meat
Heat a large soup pot over medium heat and brown your choice of ground beef or turkey. Remember to drain any excess grease to keep things on the healthier side.
Step 2: Combine Ingredients
Add the remaining ingredients—including those delightful spices—right into the pot. Stir well to ensure everything is beautifully combined, letting the scents fill your kitchen.
Step 3: Bring to a Boil and Simmer
Bring the mixture to a low boil, then reduce the heat. Cover and let it simmer for about 20 minutes. This allows all the flavors to meld into a harmonious blend.
Pro Tips for Making Taco Soup
- Perfect Browning: Make sure your meat is browned evenly for a richer flavor impact.
- Simmer Time: Allowing the soup to simmer ensures all the ingredients marry together beautifully, enhancing the flavors.
- Bean Magic: Rinsing and draining the beans helps avoid extra starchiness in your soup.
- Heat Levels: Tailor spiciness to your liking by choosing mild or hot diced green chiles.
How to Serve Taco Soup
Garnishes
Transform your Taco Soup into a masterpiece by adding garnishes like crunchy tortilla chips, creamy sour cream, a sprinkle of shredded cheese, or a dash of hot sauce to give it a personalized touch.
Side Dishes
Pair your soup with a buttery cornbread or a fresh green salad to round out the meal with complementary flavors and textures.
Creative Ways to Present
Serve your Taco Soup in colorful bowls or mugs for a fun presentation. Adding fresh cilantro or avocado slices on top creates an irresistible visual appeal.
Make Ahead and Storage
Storing Leftovers
Place any leftover soup in an airtight container and store it in the refrigerator. It will keep beautifully for 4 to 5 days, intensifying in flavor with each passing day.
Freezing
To freeze, transfer the soup into a freezer-safe container, leaving room for expansion, and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Gently reheat the soup on the stovetop over medium heat, stirring occasionally until warmed through. Alternatively, use the microwave, stirring halfway through the heating process.
FAQs
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Can I make Taco Soup in an Instant Pot?
Absolutely! Use the sauté setting to brown the ground beef first, then add all ingredients with an extra cup of broth. Cook on manual/high pressure for 3 minutes and allow for a 15-minute natural release.
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Is this recipe gluten-free?
Yes, Taco Soup is naturally gluten-free as long as you ensure your spices and broth are certified gluten-free.
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How can I make this Taco Soup spicier?
Increase the heat by adding extra chili powder or hot sauce, or use hot diced green chiles instead of mild ones.
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What’s the best way to thicken my Taco Soup?
For a thicker consistency, mash some of the beans or let the soup simmer uncovered for a bit longer until it reaches your desired thickness.
Final Thoughts
Taco Soup offers a delightful journey into deliciousness, with each spoonful more satisfying than the last. Its flexibility ensures that you can make it your own, and it’s nearly guaranteed to win a spot on your go-to recipe list. I hope you’ll give it a try and love it as much as I do!
Print
Taco Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty and flavorful Taco Soup combines lean ground beef with vibrant spices, beans, tomatoes, and corn to create a filling meal perfect for any day. It’s quick to prepare, customizable with toppings, and suitable for various dietary preferences like vegetarian or chicken versions. Simple yet satisfying, this soup is a crowd-pleaser and a great way to enjoy a comforting bowl of goodness.
Ingredients
Meat and Base
- 1 pound lean ground beef (or ground turkey)
Vegetables and Beans
- 28 ounce can crushed tomatoes undrained
- 4 ounce can diced green chiles
- 15 ounce can kidney beans rinsed and drained
- 15 ounce can black beans rinsed and drained
- 17 ounce can corn drained
Spices and Seasonings
- 4 cloves garlic minced (or 1 teaspoon garlic powder)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
Liquids
- 2 cups low-sodium beef broth
Topping Suggestions
- Tortilla chips or fritos
- Sour cream
- Shredded cheese
- Green onions chopped
- Avocado chopped
- Hot sauce
- Fresh cilantro
Instructions
- Heat a large soup pot over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Remove excess grease, if necessary.
- Add ingredients and stir. Incorporate the garlic, spices, crushed tomatoes, green chiles, beans, corn, and broth. Stir well to combine all ingredients evenly.
- Bring to a boil and simmer. Increase the heat until the mixture reaches a gentle boil, then reduce heat to low, cover, and let simmer for 20 minutes, stirring occasionally.
- Serve and garnish. Ladle the soup into bowls and garnish with your favorite toppings like sour cream, shredded cheese, green onions, and cilantro.
Notes
- ***Nutritional label does not include toppings.***
- Leftovers can be stored in an airtight container in the fridge for 4-5 days.
- You can freeze the soup in a freezer-safe container or bag for up to 3 months. Thaw in the fridge and reheat on the stove until warm.
- To adapt for different cooking methods: For Instant Pot, use sauté to brown meat, then add remaining ingredients, cook on manual/high pressure for 3 minutes, and naturally release for 15 minutes. For slow cooker, brown meat first, then combine and cook on low for 4-6 hours.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 516 kcal
- Sugar: 12 g
- Sodium: 1541 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 62 g
- Fiber: 18 g
- Protein: 36 g
- Cholesterol: 62 mg
