Taco Soup Recipe: Bold and Hearty

Introduction

Taco Soup is a vibrant, Mexican-inspired dish, perfect for casual dinners, game days, or cozy gatherings. Its bold, spicy broth, packed with ground beef, beans, and colorful vegetables, delivers a hearty, satisfying flavor. Served in white ceramic bowls, garnished with shredded cheese, sour cream, and fresh cilantro, this soup creates a colorful, inviting aesthetic. This recipe delivers a classic Taco Soup, adaptable for dietary preferences, best served hot with tortilla chips for a fun, comforting meal.

Ingredients

For the Soup:

• 1 lb ground beef (lean, 85/15)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 packet (1 oz) taco seasoning (or 2 tbsp homemade)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes with green chiles (e.g., Rotel)
• 1 can (8 oz) tomato sauce
• 2 cups low-sodium beef broth
• 1 tsp chili powder
• 1/2 tsp kosher salt (adjust to taste)

For Serving:

• Optional: Shredded cheddar cheese, sour cream, chopped cilantro
• Suggested Accompaniments: Tortilla chips, avocado slices
• Suggested Pairings: Side salad, Mexican beer
• Suggested Aesthetic: Serve in white ceramic bowls
• Suggested Equipment: Large pot, wooden spoon

Step-by-Step Process

1. Cook Beef and Vegetables: Heat olive oil in a large pot over medium heat. Add onion and cook for 4-5 minutes until softened. Add garlic and cook for 1 minute. Add ground beef, breaking it up, and cook for 6-8 minutes until browned. Drain excess fat.
2. Add Seasonings: Stir in taco seasoning, chili powder, and salt. Cook for 1 minute until fragrant.
3. Build Soup: Add black beans, pinto beans, corn, diced tomatoes with chiles, tomato sauce, and beef broth. Stir to combine.
4. Simmer: Bring to a boil, then reduce heat to low. Simmer for 20-25 minutes, stirring occasionally, to meld flavors. Taste and adjust salt if needed.
5. Serve: Ladle into white ceramic bowls. Garnish with cheese, sour cream, and cilantro. Serve hot with tortilla chips, avocado, salad, and beer.

Tips for Better Taco Soup

• Drain the beef well to avoid a greasy soup.
• Use low-sodium broth and beans to control saltiness.
• Adjust the spice with extra chili powder or a pinch of cayenne.
• Simmer longer (up to 40 minutes) for deeper flavors.
• Stir occasionally to prevent sticking to the pot.
• Taste before serving; adjust seasoning as needed.
• Use homemade taco seasoning for a fresher flavor (mix cumin, paprika, garlic powder, oregano).
• Enhance aesthetic: Layer garnishes neatly, serve in white ceramic bowls for a vibrant look.

Variations and Customization

• Vegetarian Taco Soup: Omit beef, use vegetable broth, and add 2 cups diced zucchini or mushrooms.
• Gluten-Free Taco Soup: Ensure the taco seasoning and broth are gluten-free.
• Spicy Taco Soup: Add 1 diced jalapeño or 1/2 tsp cayenne with garlic.
• Turkey Taco Soup: Swap beef for ground turkey.
• Low-Carb Taco Soup: Omit corn and beans, add 1 cup diced bell peppers.
• Creamy Taco Soup: Stir in 1/2 cup cream cheese or sour cream before serving.
• Chicken Taco Soup: Replace beef with 2 cups shredded cooked chicken, and use chicken broth.
• Slow Cooker Taco Soup: Brown beef and onions, then add all ingredients to a slow cooker; cook on low for 6-8 hours.

Storage and Serving Tips

• Store in an airtight container in the fridge for 4 days.
• Reheat on the stovetop over medium heat, stirring, or microwave for 1-2 minutes.
• Freeze soup for 3 months; thaw in the fridge and reheat gently.
• Serve hot for the best texture; cold soup is thicker.
• Use leftovers as a topping for nachos or baked potatoes.
• Don’t leave at room temperature for over 2 hours.
• Pair with light sides like salad to balance heartiness.
• Presented in white ceramic bowls with colorful garnishes for vibrant charm.

Nutritional Information

Based on 6 servings (1 1/2 cups each, without garnishes):

• Calories: 380 kcal
• Total Fat: 15g
• Saturated Fat: 5g
• Trans Fat: 0g
• Cholesterol: 50mg
• Sodium: 920mg
• Total Carbohydrates: 38g
• Dietary Fiber: 9g
• Sugars: 6g
• Protein: 24g
• Vitamin A: 10% Daily Value
• Vitamin C: 20% Daily Value
• Calcium: 8% Daily Value
• Iron: 20% Daily Value

Note: Values vary by brand. These are high in protein and fiber; try vegetarian or low-carb versions. Serve with greens for balance.

Conclusion

This Taco Soup recipe offers a bold, hearty dish, perfect for any occasion, turning simple ingredients into a classic. Its easy preparation and vibrant presentation make it a favorite. The spicy broth and savory filling, with colorful garnishes, delight every time. It’s sure to be a cherished recipe, loved for its robust flavors.

Taco Soup Recipe: Bold and Hearty

Bold taco soup with beef and beans.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6

Ingredients

  

• 1 lb ground beef
• 1 onion diced
• 2 cloves garlic minced
• 1 tbsp olive oil
• 1 packet of taco seasoning
• 1 can 15 oz black beans
• 1 can 15 oz pinto beans
• 1 can 15 oz of corn
• 1 can 14.5 oz diced tomatoes with chiles
• 1 can 8 oz tomato sauce
• 2 cups beef broth
• 1 tsp chili powder
• ½ tsp salt
• Optional: Cheese sour cream, cilantro
• Suggested Pairings: Tortilla chips salad

Instructions

 

• Heat oil; cook onion for 4-5 minutes, garlic for 1 minute. Add beef and cook for 6-8 minutes.
• Stir in taco seasoning, chili powder, and salt; cook for 1 minute.
• Add beans, corn, tomatoes, tomato sauce, and broth.
• Boil, then simmer for 20-25 minutes.
• Garnish with cheese, sour cream, and cilantro; serve with chips, salad.

Notes

• Drain the beef for less grease.
• Store in fridge for 4 days, freeze for 3 months.
• Try a vegetarian variation.
• Pair with beer.