Easy Taco Soup Recipe: Comfort in Every Hearty Spoonful
This Easy Taco Soup Recipe combines all the delicious flavors of your favorite tacos into a comforting dish, perfect for chilly evenings.
Equipment
- Dutch oven
- Slow Cooker
Ingredients
For the Soup Base
- 1 pound Lean Ground Beef Substitute with ground turkey or crumbled tofu if desired.
- 1 cup Chopped Onion Shallots can be used for a milder flavor or can be omitted.
- 2 cloves Minced Garlic Fresh garlic is best; garlic powder can be used in a pinch.
- 4 cups Beef or Chicken Broth Use vegetable broth for a vegetarian version.
- 1 cup Canned Corn Frozen or fresh corn can be used.
- 1 can Black Beans Can be replaced with pinto or kidney beans.
- 1 can Chili Beans in Chili Sauce Alternatively, use plain beans and adjust spices.
- 28 ounces Crushed Tomatoes Diced tomatoes can be used for a chunkier texture.
- 1 can Chopped Green Chiles Fresh jalapeños can be used for more heat.
For the Spices
- 2 tablespoons Chili Powder Adjust to taste.
- 1 teaspoon Cumin Essential for taco flavor.
- 1 teaspoon Dried Oregano Use fresh for more flavor.
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- to taste Salt
- to taste Pepper
- 1/4 teaspoon Cayenne Adjust based on spice preference.
Instructions
Stovetop Instructions
- In a Dutch oven over medium heat, brown the lean ground beef and chopped onion for about 5-7 minutes, until the beef is no longer pink. Add minced garlic and cook for an additional 2 minutes until fragrant.
- Pour in the beef or chicken broth and incorporate the drained corn, black beans, chili beans (with sauce), crushed tomatoes, chopped green chiles, and spices. Mix everything well to combine the flavors.
- Cover the pot and let the soup simmer on low for 15-30 minutes, stirring occasionally.
- Once ready, ladle the soup into bowls and encourage everyone to personalize their servings with their favorite toppings like cheese, avocado, or tortilla chips.
Slow Cooker Instructions
- Place raw ground beef in the slow cooker and break it into chunks; add all other ingredients and mix well to combine.
- Set the slow cooker to high for 4-6 hours or low for 8-10 hours, until the flavors are deeply developed.
- Once cooked, serve the taco soup warm, garnished with your choice of toppings.
Notes
Optional: Top with fresh cilantro or a squeeze of lime for an extra layer of flavor. Adjust spices according to family heat tolerance. Drain canned beans and corn thoroughly before adding to avoid excess liquid.