Taco Soup

Taco Soup is a hearty one-pot meal made with ground beef, beans, corn, tomatoes, and bold Mexican spices. This easy recipe is perfect for weeknight dinners, meal prep, or feeding a crowd. Customize with toppings like tortilla chips, cheese, avocado, and sour cream for a flavorful and comforting dish the whole family will love.

Ingredients

For the Soup:

• 1 pound lean ground beef (or ground turkey)
• 4 cloves garlic, minced (or 1 teaspoon garlic powder)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon dried oregano
• ½ teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon freshly ground black pepper
• 1 (28-ounce) can crushed tomatoes, undrained
• 1 (4-ounce) can diced green chiles
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (17-ounce) can corn, drained
• 2 cups low-sodium beef broth

Topping Ideas:

• Tortilla chips or Fritos
• Sour cream
• Shredded cheese
• Chopped green onions
• Diced avocado
• Hot sauce
• Fresh cilantro

---

Instructions

1. Cook the Meat:
   • Heat a large soup pot over medium heat.
   • Brown the ground beef until cooked through. Drain excess grease if necessary.
2. Add the Remaining Ingredients:
   • Stir in garlic, spices, tomatoes, green chiles, beans, corn, and beef broth.
   • Mix well to combine.
3. Simmer:
   • Bring the soup to a gentle boil, then reduce heat to low.
   • Cover and simmer for 20 minutes, stirring occasionally.
4. Serve:
   • Ladle into bowls and garnish with your choice of toppings.

---

Tips

• For a thicker soup, use less broth or simmer uncovered for a few extra minutes.
• Double the recipe and freeze portions for quick weeknight meals.
• Taste and adjust seasonings before serving to match your spice preference.

---

Variations and Substitutions

• Instant Pot: Brown beef using the sauté setting. Add ingredients plus 1 extra cup of broth. Cook on high pressure for 3 minutes, then natural release for 15 minutes.
• Slow Cooker: Brown beef on the stove, then transfer to the slow cooker with remaining ingredients. Cook on low for 4–6 hours.
• Vegetarian Taco Soup: Omit the meat and add an extra can of beans.
• Chicken Taco Soup: Use cooked shredded chicken instead of beef.
• Shortcut Seasoning: Replace the spices with one packet of taco seasoning.

---

FAQs

Can I make taco soup ahead of time?
Yes, it keeps well in the fridge for 4–5 days and tastes even better the next day.

Can I freeze taco soup?
Absolutely. Store cooled soup in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

How can I make it spicier?
Add jalapeños, extra chili powder, or hot sauce to taste.

---

Serving Suggestions

• Serve with warm cornbread, quesadillas, or a fresh green salad.
• Offer a toppings bar so everyone can customize their bowl.
• Pair with Mexican rice or grilled vegetables for a heartier spread.

---

Why You’ll Love This Recipe

Taco Soup is hearty, flavorful, and easy to make in one pot. Packed with beans, vegetables, seasoned meat, and bold spices, it’s a comforting dish that’s perfect for family dinners, meal prep, or feeding a crowd. With endless topping options, every bowl can be customized to taste.