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

Units Scale

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

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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