Easy Taco Soup
A cozy, crowd-pleasing bowl of taco-flavored goodness, perfect for cold nights and gatherings.
Ingredients
Main Ingredients
- 1 pound lean ground beef or turkey Substitute with ground turkey or plant-based crumbles for a lighter option.
- 1 medium onion, finely chopped Adds sweetness and depth.
- 3 cloves garlic, minced Aromatic backbone of the soup.
- 1 cup frozen corn or fresh kernels Adds sweetness in every spoonful.
- 2 cans (15-ounce) diced tomatoes, undrained Juicy base that brightens the broth.
- 1 can (15-ounce) tomato sauce Adds body and richness.
- 1 can (15-ounce) kidney beans or pinto beans, drained and rinsed Provides fiber and protein.
- 1 can (15-ounce) black beans, drained and rinsed Optional for a heartier bowl.
- 2 to 3 tablespoons taco seasoning Homemade or store-bought to regulate warmth and spice.
- 4 cups chicken or vegetable broth Adjust for desired thickness.
- 1 tablespoon olive oil For sautéing.
- to taste salt and pepper
- Juice of 1 lime Brightens and balances flavors.
Optional Toppings
- shredded cheddar or nutritional yeast For a dairy-free cheesy note.
- sour cream or Greek yogurt
- sliced green onions
- cilantro
- diced avocado
- tortilla chips or warm tortillas
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and bell pepper; sauté until softened and fragrant, about 4 minutes.
- Add the garlic and cook for 30 seconds until it blooms.
- Push the vegetables to the side and add the ground meat. Brown until no longer pink, breaking it up into small pieces.
- Sprinkle the taco seasoning over the meat and vegetables and stir to coat.
- Pour in the diced tomatoes with their juices, tomato sauce, and broth. Stir in the beans and corn.
- Bring the pot to a gentle simmer.
- Reduce heat and let the soup simmer for 12 to 15 minutes to meld the flavors.
- Taste and adjust with salt, pepper, and lime juice.
- Serve hot with a bowl of toppings on the side.
Notes
Perfect for feeding a crowd or making ahead for weeknight dinners. Refrigerate for up to 4 days or freeze for up to 3 months. Make-ahead: Prepare the soup base ahead of time and add toppings just before serving.