Taco Soup is a delicious, filling soup that combines the essence of tacos with the comfort of a warm, hearty broth. With ground beef or turkey, beans, vegetables, and plenty of seasonings, this soup is quick to prepare and highly customizable.
Ingredients:
For the Soup Base:
1 lb ground beef or ground turkey
1 medium onion, diced
2 cloves garlic, minced
1 packet taco seasoning (or homemade blend, see below)
1 teaspoon smoked paprika (optional for extra depth)
1 can (15 oz) diced tomatoes (with green chilies for added spice)
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) corn, drained
1 cup tomato sauce
3 cups beef broth (or chicken/vegetable broth)
1 tablespoon olive oil (optional, for sautéing)
Optional Homemade Taco Seasoning:
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper (adjust to taste)
Toppings:
Shredded cheddar or Mexican blend cheese
Sour cream or Greek yogurt
Fresh cilantro, chopped
Sliced jalapeños
Tortilla chips or strips
Lime wedges
Step-by-Step Instructions:
Brown the Meat:
Heat a large pot or Dutch oven over medium heat. Add the ground beef or turkey and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through (about 5-7 minutes). Drain any excess fat if needed.
Sauté the Aromatics:
Add the diced onion to the pot and sauté with the meat for 2-3 minutes, until softened. Stir in the minced garlic and cook for an additional minute.
Add Seasonings:
Stir in the taco seasoning (or homemade blend) and smoked paprika. Mix well to coat the meat evenly and let the spices toast for 30 seconds for enhanced flavor.
Build the Soup Base:
Add the diced tomatoes, tomato sauce, black beans, kidney beans, corn, and broth to the pot. Stir everything together to combine.
Simmer:
Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer gently for 20-25 minutes, allowing the flavors to meld together.
Taste and Adjust:
Taste the soup and adjust seasoning as needed. Add salt, pepper, or a dash of hot sauce for extra heat.
Serve:
Ladle the soup into bowls and top with your favorite garnishes, such as shredded cheese, a dollop of sour cream, fresh cilantro, and crispy tortilla chips or strips.
Tips for the Best Taco Soup:
Protein Variations: Swap ground beef or turkey for shredded chicken, pork, or even plant-based crumbles for a vegetarian version.
Beans: Feel free to mix and match beans based on what you have on hand—pinto beans, chickpeas, or white beans work well too.
Thicker Soup: For a thicker consistency, mash some of the beans with the back of a spoon or use an immersion blender to partially blend the soup.
Spicy Kick: Add diced jalapeños, chipotle in adobo sauce, or extra cayenne pepper for more heat.
Serving Suggestions:
Taco Soup is incredibly versatile and pairs well with:
Cornbread: Sweet cornbread is a perfect complement to the spicy, savory flavors of the soup.
Side Salad: A fresh green salad with a lime vinaigrette balances the richness of the soup.
Rice: Serve over white or brown rice for a heartier meal.
Storage and Reheating:
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Taco soup freezes beautifully! Allow the soup to cool completely, then freeze in portion-sized containers for up to 3 months.
Reheating: Warm the soup on the stove over medium heat or in the microwave, adding a splash of broth or water if it thickens too much.
Nutritional Information (Per Serving):
Calories: 300-400
Protein: 20-25 grams
Carbohydrates: 25-30 grams
Fiber: 6-8 grams
Fat: 12-15 grams
This easy and flavorful Taco Soup is sure to become a family favorite! It’s perfect for meal prep, gatherings, or a simple weeknight dinner.