Description
This hearty and flavorful Taco Soup recipe combines lean ground beef, beans, corn, and a blend of classic taco spices simmered to perfection in a savory tomato-based broth. Perfect for a comforting weeknight meal, it’s customizable with fresh toppings like cheese, avocado, and tortilla chips.
Ingredients
Scale
Main Ingredients
- 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)
- 2 (14.5 oz) cans diced tomatoes with green chiles
- 1 (14 oz) can low-sodium beef broth
- 1 (8 oz) can tomato sauce
- 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
- Salt and freshly ground black pepper, to taste
- 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
- Shredded Mexican blend cheese
- Chopped green or red onions
- Diced avocados
- Corn tortilla strips or chips
Instructions
- Heat Oil and Cook Beef: Heat a large pot over medium-high heat and drizzle with olive oil. Add the ground beef and chopped onion. Cook, crumbling the beef and stirring occasionally, until the beef is browned and onions are soft.
- Add Aromatics: Stir in the jalapeno (if using) and minced garlic. Sauté for an additional 1 minute to release their flavors.
- Drain Fat: Carefully drain any excess fat from the beef mixture to keep the soup lean.
- Add Liquids and Spices: Stir in diced tomatoes with green chiles, beef broth, tomato sauce, chili powder, ground cumin, paprika, oregano, and ranch dressing mix (or cilantro and lime juice if preferred). Season with salt and freshly ground black pepper to taste.
- Simmer the Soup: Cover the pot with a lid and let the soup simmer for 30 minutes, stirring occasionally, to allow the flavors to meld together.
- Add Beans and Corn: Add the frozen corn, black beans, and pinto beans. Cook until the soup is heated through and beans are warmed, about 5-7 minutes.
- Adjust Consistency and Flavor: If the soup is too thick, stir in up to 1/2 cup water to thin it out. If using, stir in fresh cilantro and lime juice at this point for a bright finish.
- Serve and Garnish: Serve the soup warm, topped with shredded Mexican blend cheese, chopped onions, diced avocados, and crunchy tortilla strips or chips as desired.
Notes
- The jalapeno can be replaced with 1/3 cup chopped bell pepper for a milder flavor or omitted entirely.
- For a stronger, spicier soup, double the amount of chili powder, cumin, paprika, and oregano.
- The original recipe includes ranch dressing mix, but it can be omitted and substituted with fresh cilantro and lime juice for a fresher taste.
- Nutrition estimates do not include optional toppings.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 60mg
