Taco Soup
Enjoy the cozy, comforting flavors of Taco Soup with this simple recipe! Made with your choice of ground meat, homemade taco seasoning, and wholesome ingredients, all simmered in a rich, savory broth, this hearty one-pot meal is perfect for topping with your favorites on a chilly day.
Ingredients
For Taco Soup
- 1 lb Ground Meat beef, turkey, or chicken
- 1 Onion diced, medium size
- 4 cloves Garlic minced
- 28 oz Canned Crushed Tomatoes
- 4 oz Mild Green Chiles
- 5 oz Corn Kernels canned
- 2½ tbsp Taco Seasoning
- 16 oz Kidney Beans
- 2 cups Chicken Broth
- 3 tbsp Oil
- Black Pepper Powder to taste
- Salt to taste
Toppings
- Sour Cream
- Lime Wedges
- Cheddar Cheese shredded
- Tortilla Chips
- Green Onion chopped
- Cilantro Leaves chopped
Instructions
Making Taco Soup
- Heat oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until soft and fragrant. This step releases their natural sweetness and creates a flavorful base for your soup. Be sure to stir regularly to prevent burning, as browned or burned garlic can add a bitter taste.
- Add your preferred ground meat to the pan and use a spatula or meat masher to break it into small pieces. This helps the meat cook evenly and blend smoothly into the soup, avoiding clumps for a hearty texture.
- Stir and cook the ground meat until it’s fully cooked and no longer pink. Browning the meat enhances its savory flavor and creates a rich base for the soup. If using ground chicken, cook it thoroughly until it turns white. Stir occasionally to prevent sticking.
- Add taco seasoning, salt, and green chilies to the cooked meat. Mix well and sauté for a couple of minutes to let the flavors blend and infuse into the meat.
- Add kidney beans, corn kernels, crushed tomatoes, and chicken broth to the pan. Stir everything thoroughly to combine so the soup cooks evenly and the flavors meld beautifully.
- Let the soup simmer gently for 20–25 minutes, stirring occasionally to prevent sticking and help the flavors blend well. It adds a deep, rich, and savory taste.
- Once done, remove the pot from heat and garnish the soup with freshly chopped cilantro leaves. Your hearty taco soup is ready to be served!
Serving
- Serve the taco soup with sour cream, crispy tortilla chips, shredded cheddar cheese, and fresh herbs for a satisfying meal. For more ideas, check out the serving suggestions section below for additional sides to pair with your soup.
Notes
Here are some helpful tips to make your Taco Soup just right every time:
- Use Lean Ground Meat: I recommend using lean ground turkey, chicken, or beef to keep the soup lighter and healthier without losing any flavor. Lean meat also helps avoid a greasy broth. If you prefer a fattier cut for its richness, make sure to drain the excess grease after cooking it with onions and garlic. This keeps the broth clean and flavorful while improving the overall texture of the soup.
- Rinse Canned Beans and Corn: If you’re using canned beans and corn, don’t skip rinsing them under cold water. This step removes extra sodium from the canning liquid and gives your soup a fresher taste. If you have more time, you can use dried beans instead. Just soak them overnight and cook them until tender. While it takes a bit longer, it brings an extra layer of freshness to the soup.
- Adjust the Broth Consistency: If your soup feels too thick, add a little water or broth and stir until it reaches the consistency you like. If it’s too thin, let it simmer uncovered for a bit longer to reduce the liquid. This not only thickens the soup but also makes the flavors more intense. Just remember to stir occasionally so it doesn’t burn or get too thick.
- Customize Beans and Vegetables: Feel free to switch things up with the beans and veggies! I like keeping it simple, but you can add kidney beans, black beans, or cannellini beans for variety. For extra nutrition and flavor, toss in vegetables like bell peppers, zucchini, spinach, or even carrots. The more you add, the heartier and more nutritious your soup will be.
- Season to Taste: Taco seasoning can vary in salt and spice levels, so taste the soup as it cooks and adjust the seasoning as needed. Making your own taco seasoning is a great way to control the ingredients and customize the flavor. If you like extra heat, add some crushed red pepper flakes, fresh chili slices, or a dash of hot sauce. For a milder soup, use a reduced-sodium taco seasoning or balance the flavors with a little sugar or lime juice.
- Make It Dairy-Free: For a dairy-free option, skip the sour cream and cheese toppings. Instead, try avocado slices, fresh herbs, or a dollop of dairy-free yogurt for creaminess.
- Other Cooking Methods: If you want to make this soup in a slow cooker or Instant Pot, I’ve included detailed instructions below. Feel free to check them out if those methods work better for you!
Nutrition
Serving: 1serving | Calories: 408kcal | Carbohydrates: 19g | Protein: 22g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 781mg | Potassium: 545mg | Fiber: 6g | Sugar: 4g | Vitamin A: 109IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 3mg
Visit the Recipe
Want to view the full post? Simply scan the QR code with your camera and tap the link.
