Description
This hearty Taco Soup is a flavorful and wholesome one-pot meal perfect for quick weeknight dinners. Featuring lean ground beef, beans, corn, and a robust blend of spices in a savory tomato base, it’s both comforting and nutritious. Easily customizable with your favorite toppings like sour cream, cheese, and avocado, this soup is sure to please the whole family.
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef (or ground turkey)
- 4 cloves garlic, minced (or substitute 1 teaspoon garlic powder)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 28 ounce can crushed tomatoes (undrained)
- 4 ounce can diced green chiles
- 15 ounce can kidney beans (rinsed and drained)
- 15 ounce can black beans (rinsed and drained)
- 17 ounce can corn (drained)
- 2 cups low-sodium beef broth
Toppings
- Tortilla chips or fritos
- Sour cream
- Shredded cheese
- Green onions, chopped
- Avocado, chopped
- Hot sauce
- Fresh cilantro
Instructions
- Brown the meat: Heat a large soup pot over medium heat. Add the ground beef (or turkey) and cook until fully browned, breaking it apart as it cooks. Remove any excess grease from the pot to keep the soup light.
- Add spices and aromatics: Stir in the minced garlic (or garlic powder), chili powder, cumin, salt, dried oregano, paprika, onion powder, and freshly ground black pepper. Mix well to coat the meat evenly and release the aromas.
- Combine main ingredients: Pour in the crushed tomatoes with their juices, diced green chiles, rinsed and drained kidney beans, black beans, corn, and low-sodium beef broth. Stir everything together until well combined.
- Simmer the soup: Bring the mixture to a low boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 20 minutes, stirring occasionally to prevent sticking and to meld flavors.
- Serve and garnish: Once the soup is heated through and flavorful, ladle it into bowls. Top with your choice of tortilla chips or fritos, sour cream, shredded cheese, chopped green onions, avocado, hot sauce, and fresh cilantro for added texture and taste.
Notes
- This recipe is perfect for a quick, healthy, and satisfying meal all made in one pot.
- You can easily prepare this taco soup in a Crock Pot or Instant Pot for convenience and hands-off cooking.
- Adjust the spice levels to your preference by modifying the amount of chili powder or adding extra hot sauce.
- Use ground turkey instead of beef for a leaner option.
- Leftovers refrigerate well and often taste even better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 516 kcal
- Sugar: 12 g
- Sodium: 1541 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 62 g
- Fiber: 18 g
- Protein: 36 g
- Cholesterol: 62 mg
