Easy Taco Soup

Why You’ll Love This Recipe

This easy taco soup is a delicious, hearty meal that’s perfect for busy weeknights. Made with simple pantry ingredients, it’s loaded with bold flavors, protein-packed ground beef, beans, and corn, all simmered in a flavorful tomato-based broth. It’s quick to prepare and can be customized with your favorite toppings for a comforting meal everyone will love.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef (or ground turkey)
• Onion (chopped)
• Garlic (minced)
• Canned diced tomatoes
• Tomato sauce
• Beef or chicken broth
• Canned black beans (drained and rinsed)
• Canned kidney beans (drained and rinsed)
• Canned corn (drained)
• Taco seasoning
• Chili powder (optional, for extra spice)
• Salt and pepper
• Olive oil

Directions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until softened.
2. Add the ground beef and cook until browned. Drain any excess fat.
3. Stir in the diced tomatoes, tomato sauce, broth, black beans, kidney beans, corn, taco seasoning, chili powder, salt, and pepper.
4. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 20-25 minutes, stirring occasionally.
5. Taste and adjust seasoning as needed.
6. Serve hot with your favorite toppings such as shredded cheese, sour cream, avocado, tortilla chips, or fresh cilantro.

Servings and Timing

• Servings: 6-8
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• Slow Cooker Option: Brown the beef and onions first, then add all ingredients to a slow cooker. Cook on low for 6 hours or high for 3 hours.
• Vegetarian Version: Swap the meat for extra beans or lentils and use vegetable broth.
• Spicy Kick: Add diced jalapeños or more chili powder for extra heat.
• Thicker Soup: Stir in a can of refried beans to make the soup creamier.

Storage/Reheating

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on the stovetop over medium heat or microwave in short intervals until heated through.

FAQs

Can I use ground turkey instead of beef?

Yes, ground turkey works well as a leaner alternative.

What toppings go best with taco soup?

Shredded cheese, sour cream, avocado, tortilla chips, and fresh cilantro are great options.

Can I make this soup in an Instant Pot?

Yes, use the sauté function for the beef and onions, then add the remaining ingredients and pressure cook on high for 10 minutes.

How can I make it less spicy?

Reduce or omit the chili powder and avoid adding spicy toppings.

Can I use fresh tomatoes instead of canned?

Yes, but you may need to increase the cooking time to allow the tomatoes to break down.

What’s the best way to thicken taco soup?

Adding refried beans or reducing the broth slightly will create a thicker consistency.

Can I make this dairy-free?

Yes, just skip the cheese and sour cream toppings or use dairy-free alternatives.

What kind of beans work best?

Black beans and kidney beans are commonly used, but pinto beans or chickpeas also work well.

Can I add pasta or rice to this soup?

Yes, cooked rice or small pasta like elbow macaroni can be stirred in before serving.

Is taco soup gluten-free?

Yes, as long as the taco seasoning and broth are gluten-free.

Conclusion

Easy taco soup is a flavorful and satisfying meal that’s simple to make and endlessly customizable. Whether served fresh or as leftovers, this dish is perfect for meal prepping and a cozy, comforting dinner any night of the week!

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