A Pot of Comfort: My Go-To Easy Taco Soup
There’s something magical about a simmering pot of soup on a chilly evening—especially when it’s as effortless as this Easy Taco Soup. I remember the first time I whipped this up on a busy weeknight, my kitchen filled with the warm aroma of cumin and garlic, and my family drifting in like moths to a flame. It’s become our little tradition now: a cozy, flavor-packed meal that feels like a hug in a bowl, without any of the fuss. Whether you’re craving comfort or need a quick dinner solution, this recipe is your new best friend.
Ingredients You’ll Love (and Probably Already Have!)
- 1 lb ground beef (or turkey) – I love the richness of beef, but turkey works beautifully for a lighter twist.
- 1 small onion, diced – The humble onion is the unsung hero here, adding sweetness and depth.
- 2 cloves garlic, minced – Because no taco-inspired dish is complete without garlic’s warm embrace.
- 1 packet taco seasoning – My little shortcut for big flavor. I use mild for the kids, but feel free to spice it up!
- 1 can (15 oz) black beans, drained and rinsed – Creamy, hearty, and packed with protein.
- 1 can (15 oz) pinto beans, drained and rinsed – Their buttery texture is just *chef’s kiss*.
- 1 can (15 oz) corn kernels, drained – A pop of sweetness and crunch that brightens every bite.
- 1 can (10 oz) diced tomatoes with green chiles – The gentle heat and tanginess are irresistible.
- 4 cups beef broth – Homemade is lovely, but store-bought works like a charm.
- 1 teaspoon cumin – Because a little extra smokiness never hurt anybody.
- Juice of 1 lime – The secret weapon that makes all the flavors sing.
Let’s Make Some Soup Magic
1. Brown the meat: In a large pot over medium heat, cook the ground beef (or turkey) until it’s beautifully browned and crumbly. If there’s excess grease, I like to drain it—but leave just a bit for extra flavor.
2. Sweat the aromatics: Toss in the diced onion and minced garlic, stirring until the onion turns translucent and the garlic is fragrant. This step is where the magic starts—don’t rush it!
3. Season it up: Sprinkle in the taco seasoning and cumin, stirring to coat the meat and onions. The spices will bloom in the heat, filling your kitchen with that unmistakable taco night aroma.
4. Add the good stuff: Now, pour in the beans, corn, diced tomatoes, and beef broth. Give it all a good stir—I love the sound of the broth bubbling as it mingles with the other ingredients.
5. Simmer and savor: Let the soup come to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes. This is the perfect time to set the table, maybe light a candle, and sneak a taste (just to check the seasoning, of course).
Pro Tips, Variations, and Substitutions
This easy taco soup is wonderfully adaptable—here’s how to make it your own:
- Protein Swap: Ground turkey, shredded chicken, or plant-based crumbles work just as well as beef.
- Spice Level: Adjust the heat by using mild or hot taco seasoning, or add a diced jalapeño for extra kick.
- Vegetable Boost: Toss in extra veggies like bell peppers, zucchini, or corn for added texture and nutrition.
- Beans: Swap black beans for pinto or kidney beans if preferred.
- Slow Cooker Option: Brown the meat first, then combine all ingredients in a slow cooker and cook on low for 4–6 hours.
What to Serve with Taco Soup
This soup is a meal on its own, but a few tasty sides take it to the next level:
- Freshly baked cornbread or warm tortillas
- A crisp green salad with avocado and lime dressing
- Crunchy tortilla chips for dipping
- A dollop of sour cream or Greek yogurt
- Shredded cheese, cilantro, and lime wedges for garnish
Storage and Reheating Tips
This soup tastes even better the next day! Here’s how to keep it fresh:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Cool completely, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over medium heat, stirring occasionally. Add a splash of broth if needed.
Frequently Asked Questions
Can I make this soup vegetarian?
Absolutely! Skip the ground beef and double up on beans or add extra veggies like mushrooms for heartiness.
Is this soup gluten-free?
Yes, as long as your taco seasoning and broth are gluten-free. Always check labels to be sure.
Can I use fresh tomatoes instead of canned?
Yes! Substitute one 14.5-oz can of diced tomatoes with 2 cups of fresh diced tomatoes.
How can I thicken the soup if it’s too watery?
Simmer uncovered for an extra 10–15 minutes to reduce, or mash some of the beans to thicken the broth.
Final Thoughts
There’s something so comforting about a steaming bowl of taco soup—warm, hearty, and packed with bold flavors. Whether you’re serving it for a cozy weeknight dinner or prepping meals for the week, this recipe is sure to become a favorite. The best part? It’s as flexible as it is delicious, so don’t be afraid to make it your own. Happy cooking, and enjoy every spoonful!
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Easy Taco Soup
Description
A hearty and flavorful taco soup that comes together quickly for a satisfying meal.
Ingredients
For the Crust:
- 1 lb ground beef
- 1 onion, diced
- 1 packet taco seasoning
- 1 packet ranch dressing mix
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 can tomato sauce
- 2 cups beef broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
Instructions
1. Prepare the Crust:
- In a large pot, brown the ground beef with the diced onion over medium heat until fully cooked.
- Drain excess fat from the beef and return to the pot.
- Add the taco seasoning, ranch dressing mix, black beans, corn, diced tomatoes, tomato sauce, and beef broth. Stir well to combine.
- Bring the soup to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
- Serve hot, topped with shredded cheddar cheese and a dollop of sour cream.
Notes
You can customize the seasonings to taste.
