Taco Soup Recipe
Our taco soup is an easy one pot meal that is quick to throw together. This simple recipe uses ground beef, beans, corn and tomatoes to make a comfort food soup that’s perfect for weeknight meals. Learn how to make this soup on the stove top. Garnish with corn tortilla chips, sour cream, and sliced jalapenos. This will quickly be a family favorite.
Servings: 15 cups
Calories: 387kcal
Ingredients
Meat and Aromatics
- 2 tablespoons olive oil
- 2 ¼ pounds ground beef
- 2 cups yellow onion chopped
- 1 ½ teaspoon garlic cloves minced
Spices
- 2 ¼ teaspoons chili powder
- 2 ¼ teaspoons salt
- 2 ¼ teaspoons paprika
- 2 ¼ teaspoons Mexican oregano
- 2 ¼ teaspoons ground cumin
- 2 ¼ teaspoons garlic powder
- 1 teaspoon onion powder
Remaining Ingredients
- 24 ounce salsa Great Value Black Bean and Corn
- 1 tablespoon light brown sugar
- 28 ounces crushed tomatoes
- 28 ounces diced tomatoes
- 30 ounces black beans drained and rinsed (2 cans)
- 30 ounces chili beans drained and rinsed (2 cans)
- 15 ounces whole kernel corn drained and rinsed (optional)
- 3 cups filtered water 709 ml
Optional Garnishes
- extra sharp cheddar cheese grated
- green onion sliced
- 1 jalapeño pepper sliced
- Fresh cilantro
- Tortilla chips
Instructions
- Cook the ground beef in a 1 tablespoon of oil in a Dutch oven set over medium-high heat, stirring occasionally. Dump the ground beef into a colander set over a medium-sized bowl and let the fat drain.
- Heat 1 tablespoon of oil over medium high heat, then add the chopped onion and sauté for a few minutes until soft, stirring occasionally. Add the minced garlic and cook for a minute more, stirring constantly.
- Add the spices to the cooked onion mixture and cook for 30 seconds to one minute, stirring constantly. Deglaze the pot with some water and scrap off any brown bits with a wooden turner. Mix in the cooked ground beef.
- Pour in the salsa, canned tomatoes with their juices, and add the brown sugar. Stir until well combined.
- Drain and rinse the chili beans, black beans, and corn to help lower the sodium content. Stir them into the soup along with three cups of filtered water.
- Cover and bring to a boil, then lower the heat to medium low and let it simmer for 30 minutes, stirring every 10 minutes. Taste and adjust the seasonings, adding more salt or cumin, if necessary, then cook for another 15 minutes.
- Serve our taco soup warm with a selection of Tex-Mex toppings.
Notes
- Need to change up the beans? Try kidney beans, cannellini, or pinto.
- Rinse the chili or black beans before you add them to the pot to reduce the sodium content.
- Drain all the excess fat from the ground beef.
- Don't want to use water? Try using chicken or vegetable broth to make taco soup.
- Customize the toppings on taco soup. Garnishes like sour cream, grated cheese, sliced avocado, a squeeze of lime and green onion are tasty additions.
Nutrition
Calories: 387kcal | Carbohydrates: 39g | Protein: 23g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 963mg | Potassium: 1099mg | Fiber: 10g | Sugar: 10g | Vitamin A: 522IU | Vitamin C: 16mg | Calcium: 108mg | Iron: 5mg
