Learn how to make classic taco soup.
Taco soup is inspired by the flavors of taco, and there’s a reason why this is a classic soup recipe:
everyone loves it, It’s super simple to make, and it’s super delicious.
How to Make Taco Soup :
I call for seven different spices in this recipe to make a little taco seasoning.
If you don’t want to measure out each individually, you can replace with a 1-ounce packet of taco seasoning.
Get a large pot heating on the stove over medium-high heat, and we’ll grab 1 pound of lean ground beef, 1 diced onion, and head on over to the stove.
Using a lean ground beef will prevent there from being too much grease, and you can either use a white or yellow onion for this.
We’ll break this up and cook it for about 7 minutes until the beef is browned and the onions are soft.
At that point, if there’s any excess liquids or grease you’ll want to drain that off, then add in about 3 cloves of minced garlic, and we’ll saute this for about 60 seconds.
Then we’ll start adding in all of our taco seasoning spices, starting with 1 tablespoon of chili powder, 2 teaspoons of paprika, 1 teaspoon of ground cumin, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, a teaspoon of salt, and last, 1/4 teaspoon of cayenne pepper.
And we’ll mix this in and let those spices toast for just about 30 seconds while we grab our other ingredients.
Then we’ll pour in 2 cups of chicken broth, and 2 cups of beef broth. Nice little mixture.
Then we’ll add in two cans of fire-roasted diced tomatoes, you want those to be undrained, one can of pinto beans, and you’ll want to drain and rinse those ones, along with one can, one 15 ounce can of black beans.
The same thing, drain and rinse. You could actually use whatever kind of beans that you like, or leave them out entirely.
Last two ingredients, 7 ounces of diced green chillies, and one cup of either frozen or canned corn.
Then we’ll stir it all together and bring it to a simmer.
Then we’ll let it simmer over low heat for 25 to 30 minutes, and then you are ready to eat.
You can serve this soup up plain or add some toppings like shredded cheese, sour cream, sliced jalapenos, cilantro, or even some chips.
This taco soup recipe made with ground beef, tomatoes, corn, beans, and seasoning, it's as delicious as it is easy to make in just 30 minutes! It’s a quick dinner or lunch that uses lots of pantry staples!
- 1 pound ground beef
- 1 medium white or yellow onion chopped (about 1 cup chopped onion)
- 3 cloves garlic minced
- 2 cups chicken broth
- 30 ounces diced tomatoes undrained
- 15 ounce can black beans drained and rinsed
- 15 ounce can pinto beans drained and rinsed
- 1 cup frozen corn
- 7 ounces diced green chilis
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- Sour Cream
- Shredded cheese
- Sliced Jalapenos
Heat a large pot over medium-high heat.
Add in ground beef and onion. Cook until beef is browned and onion is softened. Drain off any excess grease.
Add in garlic and cook 60 seconds. Add in taco seasonings (chili powder, paprika, cumin, onion powder, garlic powder, salt, and cayenne pepper). Stir and let the seasoning toast for about 30 seconds.
Pour in chicken and beef broth, diced tomatoes, black beans, pinto beans, corn, and green chilis.
Bring to a boil and then reduce heat to simmer. Simmer for 15 to 25 minutes.
Serve hot topped with any desired toppings.
Source : Taco Soup