Description
This hearty and flavorful Taco Soup recipe combines lean ground beef, beans, fresh vegetables, and aromatic spices to create a comforting one-pot meal perfect for any occasion. Easy to prepare and customizable with your favorite toppings, this soup is a delicious way to enjoy classic taco flavors in a warm, satisfying dish.
Ingredients
Scale
Main Ingredients
- 2 tsp olive oil
- 1 1/4 lbs lean ground beef
- 1 medium yellow onion, chopped (about 1 1/2 cups)
- 2 cloves garlic, minced (about 2 tsp)
- 1 jalapeno, seeded and finely chopped (optional)
- 2 (14.5 oz) cans diced tomatoes with green chiles
- 1 (14 oz) can low-sodium beef broth
- 1 (8 oz) can tomato sauce
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 3/4 tsp ground paprika
- 1/4 tsp dried oregano
- 1 1/2 Tbsp dry ranch dressing mix or 1/3 cup chopped cilantro and 1 Tbsp fresh lime juice (optional)
- Salt and freshly ground black pepper, to taste
- 1 1/2 cups frozen corn
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can pinto beans, drained and rinsed
Toppings
- Shredded Mexican blend cheese
- Chopped green or red onions
- Diced avocados
- Corn tortilla strips or chips
Instructions
- Heat the pot: Heat a large pot over medium-high heat and drizzle the olive oil lightly.
- Brown the beef and sauté aromatics: Add the ground beef along with the chopped onion, crumbling and stirring occasionally until the beef is browned. Then add the jalapeno and garlic and sauté for 1 minute more until fragrant.
- Drain excess fat: Carefully drain off any excess fat from the beef mixture to reduce greasiness.
- Add liquids and spices, simmer: Stir in the diced tomatoes with chiles, beef broth, tomato sauce, chili powder, ground cumin, paprika, oregano, and ranch dressing mix (or cilantro and lime if using). Season with salt and freshly ground black pepper to taste. Cover the pot with a lid and reduce the heat to simmer for 30 minutes, stirring occasionally to blend flavors.
- Add beans and corn: Stir in the frozen corn, black beans, and pinto beans. Cook until everything is heated through. If the soup is too thick, add up to 1/2 cup water to thin it to your desired consistency. Stir in cilantro and lime juice if you prefer fresh flavors.
- Serve with toppings: Ladle the soup into bowls and serve warm, topped with shredded Mexican blend cheese, chopped onions, diced avocados, and corn tortilla strips or chips for added texture and flavor.
Notes
- The jalapeno is optional; omit for less heat or substitute with a milder pepper.
- Using dry ranch dressing mix gives the soup a creamy, tangy flavor; alternatively, fresh cilantro and lime juice can be used for a fresher taste.
- Drain and rinse beans well to reduce sodium and improve texture.
- Adjust chili powder and spices according to personal heat preference.
- For a vegetarian version, substitute ground beef with plant-based meat or omit entirely and increase beans and vegetables.
