Taco Soup
This Taco Soup recipe is packed with all the flavors that you would find in a ground beef taco, only healthier!. It is also made in one pot and ready in 45 minutes, making it perfect for those busy weeknights when you are craving something warming.
Ingredients
- 1 tablespoon vegetable oil
- 2 ½ pounds lean ground beef
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons taco seasoning, homemade or store-bough
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 14oz can petite diced tomatoes
- 1 14oz fire roasted tomatoes with green chilies
- 1 28oz can black beans, drained
- 1 ½ cups frozen, fresh or canned corn
- Salt and freshly ground pepper, to taste
- Toppings: sour cream, cilantro, lime wedges, shredded cheese, diced avocados, sliced red onions, tortilla strips, etc.
Equipment
Instructions
- In a large Dutch Oven, over medium-high heat, heat the oil until shimmering. Add the ground beef and cook, breaking it apart with a wooden spoon, until cooked through, about 5-6 minutes. If the ground beef renders too much fat, drain some before proceeding. Season with a small pinch of salt and pepper.
- Lower the heat to medium, then add the diced onion. Cook until softened, about 2 minutes. Add the garlic and continue cooking for another minute, or until fragrant.
- Stir in the taco seasoning and tomato paste. Cook for 1-2 minutes or until incorporated. Then, pour in the broth and add the tomatoes, beans and corn. Season with a small pinch of salt and pepper.
- Bring the soup to a boil, then cover and lower the heat to a simmer. Cook for 25-30 minutes.
- Give the soup a good stir, then taste and adjust seasoning. You can add more salt, pepper and/or taco seasoning as needed.
- Serve with desired toppings.
Notes
- Note on seasoning: Since store-bought taco seasoning and broth can have added salt, be conservative with the salt at first. You can adjust at the end, before serving.
- Storage: This soup keeps in the fridge for up to 4 days.
- Freezing: You can freeze this soup for up to 6 months. Thaw overnight in the fridge before reheating.
- Reheating instructions: Reheat the taco soup in a saucepan on the stove, over medium heat, until warmed through. If the soup has dried out too much in the fridge or freezer, you can add more broth to bring it back to the original consistency.
- Instant Pot and Slow Cooker: Read the blog post for instructions on how to make this soup using these appliances.
Nutrition
Serving: 1cup, Calories: 198kcal, Carbohydrates: 9g, Protein: 27g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 70mg, Sodium: 500mg, Potassium: 577mg, Fiber: 1g, Sugar: 1g, Vitamin A: 97IU, Vitamin C: 4mg, Calcium: 24mg, Iron: 3mg