Taco Soup Recipe

What You’ll Love About This Recipe

This taco soup is a game-changer for busy weeknights, packing all the bold flavors you crave in one easy bowl.

• Quick & Easy: Ready in under 30 minutes, it’s perfect for when you’re short on time but want big flavor.
• Crowd-Pleaser: Kids and adults alike love the hearty mix of beans, meat, and zesty spices.
• Versatile: Top it with cheese, avocado, or chips—it’s your soup, your way!

Recipe

This hearty and flavorful taco soup is a crowd-pleaser, combining the bold flavors of tacos in a comforting, easy-to-make dish. Perfect for busy weeknights or casual gatherings, it’s packed with protein, veggies, and spices for a satisfying meal.

Ingredients:

• 1 lb ground beef (or turkey)
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (15 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 1 packet taco seasoning
• 1 tsp cumin
• 4 cups chicken or beef broth
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips

Instructions:

1. In a large pot, brown the ground beef over medium heat. Drain excess fat.
2. Add onion, bell pepper, and garlic. Cook until softened, about 5 minutes.
3. Stir in beans, corn, diced tomatoes, tomato sauce, taco seasoning, cumin, and broth. Bring to a boil.
4. Reduce heat and simmer for 20–25 minutes, stirring occasionally.
5. Season with salt and pepper. Serve hot with desired toppings.

Notes:

• For a vegetarian version, omit the meat and use vegetable broth.
• Adjust spice level by adding jalapeños or extra taco seasoning.
• Leftovers can be stored in the fridge for up to 4 days or frozen for 3 months.

Time:

• Prep: 10 minutes
• Cooking: 30 minutes
• Servings: 6–8

Nutrition

Taco soup is a hearty, flavorful dish that combines the best of Mexican cuisine in a single bowl. It’s packed with essential nutrients and can be customized to suit various dietary preferences.

What To Serve With It

I love serving my taco soup with warm, buttery cornbread—it’s the perfect side to soak up all that flavorful broth. For toppings, I go all out with shredded cheese, sour cream, and a handful of crushed tortilla chips for crunch. Don’t forget a squeeze of lime or a sprinkle of fresh cilantro to brighten it up!

Cornbread Pairings

Ever wondered why cornbread feels like taco soup’s perfect sidekick? It’s all about the balance—soft, crumbly cornbread soaks up the soup’s rich flavors, making every bite satisfying. I love experimenting with cornbread varieties, like adding jalapeños for a spicy kick or honey for a touch of sweetness. These flavor enhancements can elevate your meal without overpowering the soup. Sometimes, I’ll even mix in cheddar cheese or corn kernels for extra texture. Whether you prefer it classic or with a twist, cornbread complements taco soup in a way that feels cozy and complete. It’s a match made in comfort food heaven!

Topping Suggestions

When it comes to taco soup, the toppings are where you can really make it your own, adding layers of flavor and texture that take it to the next level. I love starting with a dollop of sour cream—it cools down the spices and adds a creamy richness. Then, I pile on avocado slices for a buttery, fresh contrast. Sometimes, I’ll add shredded cheese, crunchy tortilla strips, or a sprinkle of cilantro. Don’t forget a squeeze of lime for a zesty kick! Each bite becomes a new adventure, and you can mix and match to suit your mood.