This Taco Soup is a hearty and flavorful dish that combines the best of taco night in a warm, comforting soup. With lean ground beef, a mix of beans, tomatoes, corn, and taco seasoning, it’s perfect for a cozy dinner that’s quick to make. Top it with your favorite taco toppings to add even more fun and flavor!
Why You’ll Love This Taco Soup :
This Taco Soup is everything you love about tacos in a convenient, one-pot meal. It’s easy to prepare, packed with protein and veggies, and seasoned perfectly with taco seasoning. Customize each bowl with a variety of toppings for a dish that everyone can personalize to their liking.
“Taco soup is my go-to when I need a quick, hearty meal that pleases the whole family. Plus, it’s perfect for topping with all your favorite taco extras!”
Ingredients You’ll Need for Taco Soup :
- 1 pound lean ground beef (80/20): For a rich, hearty base. Substitute with ground turkey or chicken if desired.
- 1 medium yellow onion, diced: Adds sweetness and flavor.
- 2 cups beef broth (or chicken broth): Provides depth and moisture.
- 16 ounces canned pinto beans, drained and rinsed: Adds fiber and protein.
- 10 ounces canned diced tomatoes with chilies (such as Rotel): Brings a touch of spice and tang.
- 8 ounces tomato sauce: Thickens the soup and adds tomato flavor.
- 4 ounces canned mild green chiles, diced (or additional green bell pepper): Adds a subtle heat.
- ¾ cup frozen corn kernels: Adds sweetness and texture.
- ½ green bell pepper, diced: Provides crunch and flavor.
- 1 ounce taco seasoning (1 packet or 2 tablespoons homemade): Brings classic taco flavor to the soup.
Step-by-Step Guide to Making Taco Soup :
Step 1: Cook the Ground Beef and Onion
In a large pot over medium-high heat, cook the ground beef and diced onion until the beef is browned and no pink remains, breaking it up with a spoon. Drain any excess fat.
“Draining the fat ensures the soup isn’t greasy and keeps it light yet hearty.”
Step 2: Add Remaining Ingredients
Add the beef broth, pinto beans, Rotel tomatoes with juices, tomato sauce, green chiles, corn, green bell pepper, and taco seasoning to the pot. Stir well to combine all ingredients.
Step 3: Simmer the Soup
Bring the soup to a boil over medium-high heat. Once it reaches a boil, reduce the heat to a simmer and cook uncovered for 15-20 minutes, or until the soup has slightly thickened and the vegetables are tender.
“Simmering the soup allows the flavors to meld together and deepens the taste.”
Step 4: Serve and Garnish
Ladle the hot soup into bowls and let everyone top their soup as desired. Suggested toppings include shredded cheese, sour cream, diced tomatoes, green onions, and sliced jalapeños.
Notes and Tips :
- Substitute Protein: Swap ground beef for ground chicken or turkey for a lighter option.
- Toppings Bar: Set up a toppings bar so everyone can customize their bowl with their favorite additions.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop.
- Freezing: Freeze in individual portions or in a freezer-safe zippered bag for up to 4 months. Thaw overnight in the refrigerator and reheat on the stovetop.
Serving Suggestions for Taco Soup :
This Taco Soup pairs well with:
- Tortilla Chips: Perfect for dipping or crumbling on top.
- Cornbread: Adds a touch of sweetness to complement the spicy soup.
- Side Salad: A simple green salad with a light vinaigrette.
“I love serving this taco soup with a side of tortilla chips and a big dollop of sour cream on top—it’s always a hit!”
Why You’ll Love Making Taco Soup :
This Taco Soup is an easy, one-pot meal that’s full of flavor and quick to make. It’s perfect for meal prep and reheats beautifully, making it ideal for busy weeknights. The customizable toppings mean you can make each bowl your own, and the hearty combination of ingredients ensures it’s filling and nutritious.
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Taco Soup
Enjoy this Taco Soup for a warm, flavorful meal that’s perfect for any night of the week!
Ingredients
- 1 pound lean ground beef (80/20)
- 1 medium yellow onion, diced
- 2 cups beef broth or chicken broth
- 16 ounces canned pinto beans, drained and rinsed
- 10 ounces canned diced tomatoes with chilies (such as Rotel)
- 8 ounces tomato sauce
- 4 ounces canned mild green chiles, diced
- ¾ cup frozen corn kernels
- ½ green bell pepper, diced
- 1 ounce taco seasoning (1 packet or 2 tablespoons homemade)