Dive into the world of hearty flavors with our Taco Soup recipe! Perfect for those seeking a healthy, quick, and incredibly delicious meal, this recipe is a treasure trove for soup enthusiasts.
It’s not just about the ease of preparation but also about versatility – whether you choose to use a traditional pot, Crock Pot, or Instant Pot, this one-pot wonder is sure to satisfy your taste buds.
Ideal for any day of the week, Taco Soup is a delightful blend of robust spices and wholesome ingredients, making it a must-try dish for every home cook!
How to Prepare Taco Soup
- Begin by heating a large soup pot over medium heat.
- Place the ground beef (or ground turkey, if you prefer) in the pot and cook until it’s browned. Be sure to drain any excess grease.
- Once the meat is ready, add in the minced garlic, chili powder, ground cumin, salt, dried oregano leaves, paprika, onion powder, and black pepper. Stir these ingredients well to ensure they’re evenly mixed.
- Now, it’s time to incorporate the main soup elements. Add the can of crushed tomatoes (do not drain), diced green chiles, rinsed kidney beans, black beans, and corn.
- Pour in the low-sodium beef broth and give the mixture a thorough stir to combine all the ingredients.
- Bring your soup to a gentle boil, then reduce the heat. Cover the pot and let your soup simmer for about 20 minutes. Remember to stir occasionally.
- Once your soup is rich and flavorful, it’s ready to be served. Don’t forget to garnish it with your choice of toppings like tortilla chips, sour cream, shredded cheese, chopped green onions, avocado, hot sauce, or fresh cilantro for that extra zing!
Taco Soup
Ingredients
- 1 pound lean ground beef or ground turkey
- 4 cloves garlic minced (or substitute 1 teaspoon garlic powder)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 28 ounce can crushed tomatoes undrained
- 4 ounce can diced green chiles
- 15 ounce can kidney beans rinsed and drained
- 15 ounce can black beans rinsed and drained
- 17 ounce can corn drained
- 2 cups low-sodium beef broth
Instructions
- Start by warming a large pot on medium heat. Cook the ground beef in the pot until it’s well-browned, making sure to drain any excess fat.
- Next, add in the garlic, along with the array of spices: chili powder, cumin, salt, oregano, paprika, onion powder, and black pepper. Mix them thoroughly with the meat.
- Now, introduce the crushed tomatoes, green chiles, kidney beans, black beans, and corn into the pot. Mix them in.
- Pour in the beef broth and stir everything together to blend the flavors.
- Allow the soup to reach a gentle boil, then lower the heat, cover the pot, and let it simmer for around 20 minutes, stirring now and then.
- Once done, the soup is ready to be plated and enjoyed. Enhance its taste with your favorite toppings like tortilla chips, sour cream, cheese, green onions, avocado, hot sauce, or cilantro.
How to Store Taco Soup
To keep your Taco Soup fresh, let it cool down to room temperature after cooking. Then, transfer it into airtight containers and refrigerate. This soup stays good for up to 4 days in the fridge. For longer storage, you can freeze the soup. Place it in freezer-safe containers or bags, leaving some space at the top as it will expand when frozen. Frozen, it can last for 2-3 months. When ready to eat, thaw it overnight in the refrigerator and reheat on the stove or in the microwave, stirring well to ensure even heating.
