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Hearty Taco Soup with Fresh Garnishes
TahiraJaved

1-Pot Irresistible Taco Soup Recipe

This Taco Soup simmers seasoned ground beef, two kinds of beans, corn, and tomatoes in a rich, lightly spicy broth, all in one pot. Toasting a quick homemade spice blend in the pan before adding any liquid is the small step that gives the soup real depth, and mashing a few beans thickens it naturally. Ready in about 40 minutes, it is an easy, crowd pleasing dinner that tastes even better the next day.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6 People
Course: Soup
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the Soup:
  • 1 lb ground beef
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 can 15oz black beans drained and rinsed
  • 1 can 15oz kidney beans drained and rinsed
  • 1 1/2 cups frozen or canned corn
  • 1 can 14.5oz diced tomatoes
  • 1 can 10oz diced tomatoes with green chilies
  • 1 can 8oz tomato sauce
  • 3 cups beef broth
For the Taco Seasoning Blend:
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried oregano
  • 3/4 tsp salt
  • 1/4 tsp black pepper
For Topping:
  • Shredded cheddar cheese
  • Sour cream
  • Tortilla chips
  • Sliced avocado
  • Fresh cilantro and lime wedges

Equipment

  • 1 Large pot or Dutch oven browns the beef and simmers the soup in one vessel
  • 1 Wooden spoon breaks up the beef and stirs the pot as it cooks
  • 1 Colander rinses and drains the canned beans
  • 1 Ladle serves the soup neatly into bowls

Method
 

  1. Brown beef with onion and drain excess fat.
  2. Add garlic and seasoning blend; stir 1 minute until fragrant.
  3. Stir in beans, corn, tomatoes, tomato sauce, and broth.
  4. Simmer uncovered 20 to 25 minutes until slightly thickened.
  5. Taste and adjust with salt and lime juice.
  6. Serve topped with cheese, sour cream, chips, avocado, and cilantro.
    7. Toast the spices in the pan for a full minute before adding liquid; this one step is what gives the soup its deep, rounded flavor.

Notes

  • Rinse the canned beans to remove excess sodium and starchy liquid.
  • Simmer uncovered so the soup thickens and the flavors concentrate.
  • Mash a handful of beans against the pot to thicken the broth naturally.
  • A large, wide pot gives the beef room to brown properly.
STORAGE: Refrigerate up to 4 days or freeze up to 3 months.
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