Description
This hearty and flavorful Taco Soup recipe brings together lean ground beef, beans, and a variety of spices simmered to perfection in a rich tomato base. It's a comforting, protein-packed meal perfect for busy weeknights, topped with classic Mexican garnishes like cheese, avocado, and tortilla chips.
Ingredients
Meat and Aromatics
- 2 tsp olive oil
- 1 1/4 lbs lean ground beef
- 1 medium yellow onion, chopped (about 1 1/2 cups)
- 2 cloves garlic, minced (about 2 tsp)
- 1 jalapeno, seeded and finely chopped (optional)
Soup Base
- 2 (14.5 oz) cans diced tomatoes with green chiles
- 1 (14 oz) can low-sodium beef broth
- 1 (8 oz) can tomato sauce
Spices and Seasonings
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 3/4 tsp ground paprika
- 1/4 tsp dried oregano
- 1 1/2 Tbsp dry ranch dressing mix (or 1/3 cup chopped cilantro and 1 Tbsp fresh lime juice as alternative)
- Salt and freshly ground black pepper to taste
Additional Ingredients
- 1 1/2 cups frozen corn
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can pinto beans, drained and rinsed
Toppings (optional)
- Shredded Mexican blend cheese
- Chopped green or red onions
- Diced avocados
- Corn tortilla strips or chips
Instructions
- Heat oil: Heat a large pot over medium-high heat and drizzle lightly with the olive oil to prepare for sautéing.
- Cook beef and aromatics: Add the ground beef and chopped onion to the pot, breaking up the beef and stirring occasionally until fully browned. Add the jalapeno and minced garlic, sautéing for an additional 1 minute to release their flavors.
- Drain fat: Carefully drain excess fat from the beef mixture to prevent greasiness.
- Add liquids and spices: Stir in the diced tomatoes with green chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, and ranch dressing mix. Season with salt and freshly ground black pepper to taste. Cover the pot and simmer for 30 minutes, stirring occasionally to meld the flavors.
- Add beans and corn: Incorporate the frozen corn, black beans, and pinto beans into the soup and cook until heated through. If the soup is too thick, add up to 1/2 cup water to reach preferred consistency. If desired, stir in chopped cilantro and fresh lime juice for brightness.
- Serve and garnish: Ladle the warm soup into bowls and top with shredded Mexican blend cheese, chopped onions, diced avocado, and tortilla strips or chips for added texture and flavor.
Notes
- If you prefer a fresher topping, substitute the ranch dressing mix with chopped cilantro and lime juice as noted in the ingredients.
- Adjust the level of heat by including or omitting the jalapeno pepper.
- For a thinner soup consistency, gradually add water as needed after adding beans and corn.
- This recipe can be made in advance and reheated; flavors tend to deepen when chilled overnight.
- Use low-sodium beef broth to better control salt content.