Description
This Easy Taco Soup recipe is a hearty, flavorful dish perfect for weeknight dinners or casual gatherings. Packed with lean ground beef, beans, corn, and a blend of Mexican-inspired spices, it simmers to a comforting, savory stew. Topped with shredded cheese, sour cream, and fresh garnishes, this taco soup delivers classic Tex-Mex flavors in a warm, filling bowl.
Ingredients
Main Ingredients
- 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 and Seasonings
- 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
- Shredded cheese
- Sour cream
- Sliced green onions
- Cilantro
- Tortilla chips
- Lime wedges
Instructions
- Cook Beef and Aromatics: In a large dutch oven or pot over medium-high heat, cook the lean ground beef and chopped onion until the beef is no longer pink, breaking it up with a spoon. Add the minced garlic and cook, stirring, for another 2 minutes until fragrant.
- Add Broth and Ingredients: Stir in the beef or chicken broth, drained corn, black beans, chili beans, crushed tomatoes, green chiles, chili powder, cumin, dried oregano, onion powder, garlic powder, and season with salt, pepper, and cayenne pepper to taste.
- Simmer the Soup: Cover the pot with a lid and simmer the soup on medium-low heat for 15 minutes, stirring occasionally. For a richer flavor, simmer longer as desired.
- Serve and Garnish: Ladle the taco soup into bowls and add desired toppings such as shredded cheese, sour cream, tortilla chips, sliced green onions, cilantro, and lime wedges for freshness and added flavor.
- Slow Cooker Option: Place the raw ground beef in the bottom of the crockpot, breaking it up into small chunks (browning first is optional for extra flavor). Add all other ingredients except toppings and mix well. Cover and cook on high for 4-6 hours or low for 8-10 hours. Serve with toppings.
Notes
- For a vegetarian version, substitute ground beef with plant-based meat or extra beans, and use vegetable broth.
- Adjust spice levels by varying chili powder and cayenne pepper amounts.
- Simmering longer intensifies flavors; feel free to cook up to 1 hour on stovetop.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
- Serve with warm tortillas or over rice for a heartier meal.
