Description
This hearty and flavorful Taco Soup recipe combines lean ground beef, beans, and vegetables simmered in a rich tomato and chili-spiced broth. Perfect as a comforting meal, it’s easy to prepare on the stovetop and topped with your favorite garnishes like cheese, avocado, and tortilla chips.
Ingredients
Scale
Meat and Vegetables
- 2 tsp olive oil
- 1 1/4 lbs lean ground beef
- 1 medium yellow onion, chopped (1 1/2 cups)
- 2 cloves garlic, minced (2 tsp)
- 1 jalapeno, seeded and finely chopped (optional)
Liquids and Canned Goods
- 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 1/3 cup chopped cilantro and 1 Tbsp fresh lime juice, see notes)
- 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
Toppings (optional)
- Shredded Mexican blend cheese
- Chopped green or red onions
- Diced avocados
- Corn tortilla strips or chips
Instructions
- Heat Oil and Brown Beef: Heat a large pot over medium-high heat and drizzle with olive oil. Add the ground beef and chopped onion. Crumble the beef and stir occasionally until the meat is browned and onions are softened.
- Add Jalapeno and Garlic: Stir in the finely chopped jalapeno (if using) and minced garlic. Sauté together for about 1 minute until fragrant.
- Drain Excess Fat: Carefully drain any excess fat from the pot to keep the soup less greasy while preserving flavor.
- Add Tomatoes and Seasonings: Add the diced tomatoes with green chiles, low-sodium beef broth, tomato sauce, chili powder, ground cumin, paprika, dried oregano, dry ranch dressing mix (or cilantro and lime as an alternative). Season with salt and freshly ground black pepper to taste. Stir everything well to combine.
- Simmer the Soup: Cover the pot with a lid and let the soup simmer over medium-low heat for 30 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
- Add Beans and Corn: Stir in the frozen corn, drained black beans, and drained pinto beans. Cook until heated through, about 5 to 10 minutes more. If the soup is too thick, add 1/2 cup water to thin it to your desired consistency.
- Add Fresh Cilantro and Lime: If using fresh herbs and citrus, stir in chopped cilantro and fresh lime juice just before serving for a bright, fresh taste.
- Serve with Toppings: Ladle the hot soup into bowls and garnish with shredded Mexican blend cheese, chopped green or red onions, diced avocados, and corn tortilla strips or chips as desired to enhance the texture and flavor.
Notes
- This easy taco soup is a hearty and filling comfort food that’s perfect for cooler days or casual meals.
- The recipe yields approximately 10 1/2 cups, enough for 7 generous servings.
- If you don’t have ranch dressing mix, substitute with fresh cilantro and lime juice for a fresh twist.
- You can customize the heat level by adjusting the amount of jalapeno or omitting it entirely.
- Serve leftovers with toppings to maintain the best texture and flavor balance.
Nutrition
- Serving Size: 1 serving (approximately 1 1/2 cups)
- Calories: 387 kcal
- 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
