The Taco Soup Recipe
This Easy Taco Soup recipe is a must-have for fall and winter! It’s a simple soup with protein and veggies and a spicy flavor that will make you want more. Plus, it’s rich and filling, so you won’t have to whine about being hungry after dinner soup. My Simple Taco Soup is like chili’s soupier cousin. It has all the best taco-style ingredients for a complete meal.
Why Taco Soup?
Taco soup combines the robust flavors of tacos with the comforting qualities of soup, making it a perfect meal for any day of the week. It’s a fantastic way to feed a crowd, a family dinner that everyone can get excited about, or simply a means to warm up on a chilly evening. Plus, it’s customizable to accommodate different dietary preferences and restrictions, ensuring everyone can indulge in its deliciousness.
Ingredients
To make this savory taco soup, you’ll need the following elements:
- One pound of ground beef (ground turkey or plant-based meat can be used if you’re a veggie).One chopped onion
- Three cloves of garlic, minced
- One packet of taco seasoning (or make your own with chili powder, cumin, garlic powder, onion powder, paprika, and a pinch of salt)
- One can of washed and drained black beans
- One can of washed and drained kidney beans.
- One can of corn, undrained
- One can of diced tomatoes, undrained.
- One can of green chilies, undrained.
- 4 cups of chicken or vegetable broth
- Salt and pepper to taste
- Optional garnishes: shredded cheese, sour cream, tortilla strips, chopped cilantro, diced avocado
Instructions
- The meat should be browned. In a big pot, cook the ground beef over medium-low heat until it’s no longer pink. If you want the onions to get soft, add them in the last few minutes of cooking the meat. Get rid of any extra fat.
- Add Garlic and Seasoning: Stir in the minced garlic and taco seasoning, cooking for an additional minute until the mixture is fragrant.
- Combine Ingredients: Add the beans, corn, diced tomatoes, green chilies, and broth to the pot. Stir to combine all the ingredients well.
- Simmer: Once the soup starts to boil, turn down the heat and leave it alone for at least 20 minutes. This will help the flavors go well together.
- Season: Taste your soup and adjust the seasoning with salt and pepper.
- Serve: Ladle the soup into bowls and invite everyone to add their favorite garnishes.
Customization Tips
- Meat Alternatives: Feel free to experiment with different types of meat or go meatless by adding quinoa or extra beans for protein.
- Spice Level: You can change how spicy it is by adding jalapeños or changing the number of green chilies.
- Vegetables: Add bell peppers or zucchini for extra nutrition and flavor.
- Garnishes: Encourage creativity at the table with lime wedges, chopped onions, or fresh salsa.
FAQs
Q: Can I make this taco soup in a slow cooker?
A: Absolutely! Transfer them to your slow cooker after browning the meat and onions (and draining any excess fat). Add the rest of the ingredients except for the garnishes. Cook on low for 6-8 hours or high for 3-4 hours.
Q: Is taco soup freezer-friendly?
A: Yes, taco soup freezes well before putting the soup in a jar that can go in the freezer. It will stay good in the freezer for three months. The next day, heat it on the stove or microwave after letting it thaw overnight in the fridge.
Q: How can I thicken the soup?
A: If you prefer a thicker soup, you can crush some tortilla chips and stir them into the soup to thicken it. Alternatively, you could blend a small portion of the soup and stir it back in.
Q: What can I do with leftovers?
A: Leftover taco soup can be served over rice, as a burrito filling, or as a nacho topping. Be creative and enjoy your deliciously versatile taco soup in many ways.
