Description
This hearty and flavorful Taco Soup recipe combines lean ground beef, beans, corn, and a blend of spices simmered to perfection in a large pot. Perfect for a comforting meal, it’s easy to prepare and customizable with fresh toppings like cheese, avocado, and tortilla strips.
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)
Liquids and Sauces
- 2 (14.5 oz) cans diced tomatoes with green chiles
- 1 (14 oz) can low-sodium beef broth
- 1 (8 oz) can tomato sauce
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 substitute 1/3 cup chopped cilantro and 1 Tbsp fresh lime juice
- Salt and freshly ground black pepper, to taste
Additional Ingredients
- 1 1/2 cups frozen corn
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can pinto beans, drained and rinsed
- Shredded Mexican blend cheese (for serving)
- Chopped green or red onions (for serving)
- Diced avocados (for serving)
- Corn tortilla strips or chips (for serving)
Instructions
- Heat the oil and brown beef: Heat a large pot over medium-high heat and drizzle with olive oil. Add the ground beef along with the chopped onion. Crumble the meat and stir occasionally until the beef is browned and the onions are softened.
- Add jalapeno and garlic: Stir in the finely chopped jalapeno and minced garlic, sautéing together for an additional minute to develop flavor.
- Drain excess fat: Carefully drain any excess fat from the beef mixture to keep the soup light.
- Combine tomatoes and spices: Add the diced tomatoes with green chiles, beef broth, tomato sauce, chili powder, ground cumin, paprika, dried oregano, and ranch dressing mix. Season with salt and freshly ground black pepper to taste. Stir well to combine.
- Simmer the soup: Cover the pot with a lid and reduce heat to maintain a gentle simmer. Cook for 30 minutes, stirring occasionally to prevent sticking.
- Add beans and corn: Stir in the frozen corn, black beans, and pinto beans. Continue cooking until everything is heated through evenly.
- Adjust consistency: If the soup is too thick, add 1/2 cup water to thin it out to your desired consistency, stirring well.
- Add cilantro and lime: If using, stir in chopped cilantro and fresh lime juice to brighten the flavors just before serving.
- Serve with toppings: Ladle the soup into bowls and garnish with shredded Mexican blend cheese, chopped onions, diced avocados, and corn tortilla strips or chips for texture and flavor.
Notes
- This taco soup recipe is an easy, hearty, and filling comfort food option, perfect for family dinners or meal prep.
- The dish yields approximately 10 1/2 cups, enough for 7 servings.
- For a fresh twist, swap the ranch dressing mix for cilantro and lime juice as noted in the ingredients.
- Adjust the spice level by including or omitting the jalapeno or increasing chili powder to your taste.
- Serve with your favorite toppings for added texture and flavor variety.
Nutrition
- Serving Size: 1 cup
- Calories: 387
- 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
