Description
This Easy Taco Soup recipe is a hearty and flavorful one-pot meal featuring lean ground beef, beans, corn, and a blend of classic taco spices. Perfect for a quick weeknight dinner, it simmers in just 30 minutes and can be customized with your favorite toppings like shredded cheese, sour cream, and tortilla chips. The recipe also includes a convenient slow cooker option for hands-off cooking.
Ingredients
Soup Base
- 1 pound (500g) lean ground beef
- 1 small onion, chopped
- 4-5 cloves garlic, minced
- 4 cups (946ml) beef or chicken broth or stock
- 1 (15 oz) (432g) canned corn, drained
- 1 (15 oz) (425g) canned black beans, drained and rinsed
- 1 (15 oz) (425g) canned chili beans in chili sauce
- 1 (28 oz) (793g) canned crushed tomatoes
- 1 (4 oz) (113g) canned chopped green chiles
Spices
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt, pepper, and cayenne pepper to taste
Toppings (Optional)
- Shredded cheese
- Sour cream
- Sliced green onions
- Cilantro
- Tortilla chips
- Lime wedges
Instructions
- Brown the Beef and Aromatics: In a large dutch oven or heavy pot over medium-high heat, cook the lean ground beef and chopped onion together until the beef is no longer pink and the onions are softened, breaking up the meat with a spoon as it cooks. Add minced garlic and continue to cook, stirring frequently, for 2 more minutes until fragrant.
- Add Remaining Ingredients: Stir in the beef or chicken broth, drained canned corn, black beans, chili beans, crushed tomatoes, chopped green chiles, chili powder, cumin, dried oregano, onion powder, garlic powder, and season with salt, pepper, and cayenne pepper according to your taste preferences.
- Simmer the Soup: Cover the pot with a lid and reduce heat to medium-low. Let the soup simmer gently for 15 minutes, stirring occasionally to prevent sticking. For a deeper flavor, you can simmer for longer if desired.
- Serve with Toppings: Ladle the finished taco soup into bowls and garnish with your choice of shredded cheese, sour cream, sliced green onions, cilantro, tortilla chips, and lime wedges to add brightness and texture.
- Slow Cooker Option: For a hands-off approach, place raw ground beef at the bottom of a crockpot, breaking it into small pieces (or brown it first for enhanced flavor). Add all other ingredients except toppings, mix well, cover, and cook on high for 4-6 hours or low for 8-10 hours. Serve hot with your favorite toppings.
Notes
- You can adjust the heat by varying the amount of cayenne pepper or adding diced jalapeños.
- For a vegetarian version, omit the beef and use vegetable broth instead of beef or chicken broth.
- Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
- Adding a squeeze of fresh lime juice just before serving enhances the flavors.
