Welcome to the comforting embrace of a warm bowl of Taco Soup! This delightful blend of spices, beans, and meat offers a hug in a bowl, perfect for any cozy evening. With its rich flavors and hearty ingredients, Taco Soup earns a coveted spot on the weekly menu.
Why You’ll Love This Recipe
- Simple Ingredients: Uses pantry staples and basic spices that transform into magic.
- Versatile Flavors: Easily adaptable to different tastes and dietary needs.
- Quick and Easy: Ready in just 25 minutes, making it perfect for busy nights.
- Family Favorite: Loved by both kids and adults alike, satisfying everyone’s taste buds.
Ingredients You’ll Need
The beauty of Taco Soup lies in its simplicity, combining everyday ingredients into a dish that’s anything but. Each element brings its own magic in terms of taste, texture, and color.
- Lean Ground Beef: Provides a hearty base, but can be replaced with ground turkey for a lighter option.
- Garlic and Spices: Fresh garlic, chili powder, cumin, and other spices add depth and aroma.
- Crushed Tomatoes: Brings a rich, slightly tangy base that ties everything together.
- Beans: A great source of fiber and protein, both kidney and black beans offer a nice texture.
- Corn: Adds a sweet crunch, balancing the flavors and adding a pop of color.
- Green Chiles: Delivers a mild heat, infusing the soup with a subtle kick.
- Beef Broth: Rounds out the soup with a savory liquid that intensifies the taste.
Variations
Taco Soup is a canvas open to your creativity! It’s easy to tweak for dietary needs, available ingredients, or simply mood-driven changes.
- Vegetarian Taco Soup: Skip the meat and pile on extra beans for a veggie-rich delight.
- Spicy Boost: For heat lovers, add a pinch of cayenne or jalapeños for an extra kick.
- Chicken Taco Soup: Swap ground beef for cooked shredded chicken for a different protein.
- Taco Spice Shortcut: Use a store-bought taco seasoning packet to replace individual spices for quicker prep.
How to Make Taco Soup
Step 1: Browning the Meat
Start by heating a large soup pot over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. If there’s excess fat, drain it off before proceeding.
Step 2: Building the Soup
Once your meat is ready, it’s time to bring in the flavors! Add the garlic, chili powder, cumin, salt, oregano, paprika, onion powder, and black pepper. Stir to combine, then add the crushed tomatoes, green chiles, kidney and black beans, corn, and beef broth. Stir everything well.
Step 3: Simmering to Perfection
Bring the soup to a gentle boil, then reduce the heat and allow it to simmer for 20 minutes. This time allows the flavors to meld into a beautifully cohesive dish. Stir occasionally to ensure nothing sticks to the bottom.
Pro Tips for Making Taco Soup
- Flavor Boost: Toast the spices briefly in the pot before adding other ingredients for enhanced aroma and depth.
- Simmer Time: The longer you let it simmer, the bolder the flavors become — great for next-day leftovers!
- Bean Variety: Don’t hesitate to use a mix of canned beans you have at home for a different texture.
- Topping Game Strong: Let each guest personalize their bowl with toppings, creating a fun interactive dining experience.
How to Serve Taco Soup
Garnishes
Amplify each bowl with a generous helping of garnishes. Think crunchy tortilla chips, a dollop of sour cream, shredded cheese, and a sprinkle of green onions. Avocado offers cool creaminess, while a dash of hot sauce adds fire!
Side Dishes
If you’re looking to complement your Taco Soup, serve it with a side of cornbread or a simple green salad. These sides will balance the savory, hearty flavors of the soup.
Creative Ways to Present
For a visually delightful presentation, serve your Taco Soup in colorful bowls or even bread bowls. Garnish with bright, fresh cilantro and let the inviting colors tell their own story.
Make Ahead and Storage
Storing Leftovers
Leftover Taco Soup can be stored in an airtight container in the refrigerator for 4-5 days. It’s a perfect candidate for meal prep!
Freezing
You can also freeze portions of the soup in freezer-safe containers or bags for up to 3 months. Just defrost in the fridge and reheat when you’re ready for a quick meal.
Reheating
Reheat Taco Soup over medium heat on the stove until warm. Alternatively, you can microwave it, stirring halfway through the heating time for an even temperature.
FAQs
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Can I make Taco Soup in advance?
Absolutely! Making it a day ahead can enhance the flavors as they meld together beautifully in the fridge.
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What’s a good meat substitute for vegetarians?
Omit the meat and add more beans, or use a meat substitute like crumbled tofu or seitan for a protein-rich option.
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What can I do if the soup is too spicy?
If you find the soup too spicy, add a squeeze of lime juice or a dollop of sour cream to cool things down.
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Can I make Taco Soup in an Instant Pot?
Yes, follow the same preparation techniques, but use the sauté setting for browning. Then, add the rest of the ingredients and cook on high pressure for 3 minutes.
Final Thoughts
This Taco Soup is a soul-soothing classic that’s simple to make and adapt. Something about its comforting blend makes it irresistible. I hope you’ll give this recipe a try and let it bring warmth and joy to your dining table!
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 flavorful and hearty Taco Soup combines seasoned ground meat with a medley of beans and vegetables, simmered to perfection. Easy to make, versatile, and perfect for a cozy meal, it’s topped with fresh garnishes like cheese, sour cream, and cilantro for added richness.
Ingredients
Meat and Base
- 1 pound lean ground beef or turkey (450g)
Spices and Seasonings
- 4 cloves garlic, minced
- 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
Canned and Vegetables
- 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
Broth and Liquids
- 2 cups low-sodium beef broth
Toppings
- Tortilla chips or Fritos
- Sour cream
- Shredded cheese
- Green onions, chopped
- Avocado, chopped
- Hot sauce
- Fresh cilantro
Instructions
- Heat the pot: Place a large soup pot over medium heat, add the ground meat, and cook until browned. Remove excess grease if necessary.
- Add spices: Stir in garlic, chili powder, cumin, salt, oregano, paprika, onion powder, and black pepper. Cook for about 1 minute until fragrant.
- Add remaining ingredients: Incorporate crushed tomatoes, green chiles, kidney beans, black beans, corn, and beef broth. Stir well to combine all ingredients thoroughly.
- Simmer the soup: Bring the mixture to a low boil, then reduce heat to low, cover the pot, and let it simmer for 20 minutes, stirring occasionally.
- Serve: Ladle the hot soup into bowls, garnish with your favorite toppings such as cheese, sour cream, green onions, avocado, cilantro, and serve with tortilla chips or Fritos for crunch.
Notes
- Optional: Add other toppings like diced tomatoes or jalapeños for extra flavor.
- Adjust spice level with more chili powder or hot sauce.
- The soup can be stored in an airtight container in the fridge for 4-5 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl (about 400g)
- 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
