Easy Taco Soup Recipe
This easy taco soup recipe requires minimal prep but tastes like it has been simmering on the stove all day. Packed with protein and relying on simple pantry staples, it is ready in just 30 minutes.
Equipment
- Large Dutch Oven or Soup Pot
- Wooden Spoon
- Chef's Knife
Ingredients
Soup Base
- 1 tbsp olive oil
- 1 lb 80/20 ground beef
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 tbsp taco seasoning low-sodium preferred
Pantry Staples
- 3 cups beef broth low-sodium
- 1 can fire-roasted diced tomatoes 14.5 oz, undrained
- 1 can diced green chilies 4 oz, undrained
- 1 can black beans 15 oz, rinsed and drained
- 1 can pinto beans 15 oz, rinsed and drained
- 1 cup sweet corn frozen or canned
Instructions
- Phase 1: Prep Work - Gather all your cans, open them, and rinse your beans. Dice the yellow onion and mince the garlic cloves.
- Phase 2: Cooking the Base - Heat olive oil in a large Dutch oven over medium-high heat. Add the ground beef and diced onions. Let sit undisturbed for about two minutes to form a crust, then break apart. Once browned and onions are translucent, drain excess grease.
- Lower the heat to medium, add minced garlic and taco seasoning. Stir continuously for about 60 seconds to toast and bloom the spices.
- Phase 3: Finishing Touches - Pour in the beef broth to deglaze the pot, scraping up the browned bits from the bottom. Add the fire-roasted tomatoes, green chilies, rinsed black and pinto beans, and the corn.
- Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 15 to 20 minutes before serving.
Notes
Expert Tip: If your canned tomatoes make the soup overly acidic, stir in half a teaspoon of granulated sugar at the end of cooking to balance the flavors.
Storage: Store in an airtight container in the fridge for up to 4-5 days, or freeze for up to 3 months.
Serving: Serve warm with shredded cheddar cheese, sour cream, diced avocados, fresh cilantro, lime wedges, and crushed tortilla chips.