Description
This hearty and comforting Taco Soup recipe features lean ground beef simmered with tomatoes, beans, corn, and a blend of classic taco spices. Topped with shredded cheese and fresh garnishes, it’s perfect for a satisfying meal that’s easy to prepare and packed with flavor.
Ingredients
Scale
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 (2 tsp)
- 1 jalapeno, seeded and finely chopped (optional)
Soup Base and Seasonings
- 2 (14.5 oz) cans diced tomatoes with green chiles
- 1 (14 oz) can low-sodium beef broth
- 1 (8 oz) can tomato sauce
- 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
- Salt and freshly ground black pepper, to taste
Beans and Vegetables
- 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
Optional Toppings
- Shredded Mexican blend cheese
- Chopped green or red onions
- Diced avocados
- Corn tortilla strips or chips
Instructions
- Heat the pot: Heat a large pot over medium-high heat and drizzle with the olive oil to lightly coat the bottom.
- Cook the beef and aromatics: Add the lean ground beef along with the chopped onion, crumbling and stirring occasionally until the beef is browned and the onion is softened. Add the jalapeno and minced garlic and continue to sauté for 1 more minute to release their flavors.
- Drain fat: Carefully drain any excess fat from the beef mixture to reduce greasiness.
- Add tomatoes and seasonings: Stir in the diced tomatoes with green chiles, low-sodium beef broth, tomato sauce, chili powder, ground cumin, paprika, dried oregano, and ranch dressing mix (or substitute with cilantro and lime juice). Season with salt and freshly ground black pepper to taste. Cover the pot with a lid and reduce heat to simmer for 30 minutes, stirring occasionally to meld the flavors.
- Add beans and corn: Stir in the frozen corn, black beans, and pinto beans. Cook just until heated through. If the soup is too thick, add up to 1/2 cup water to thin it to your desired consistency. If using, stir in chopped cilantro and fresh lime juice at this stage.
- Serve: Ladle the hot taco soup into bowls and garnish with your choice of shredded Mexican blend cheese, chopped green or red onions, diced avocados, and corn tortilla strips or chips. Serve immediately for a filling and flavorful meal.
Notes
- This taco soup is a perfect comfort food that’s both hearty and satisfying, great for meal prepping or feeding a crowd.
- Using lean ground beef keeps the dish flavorful but not overly greasy.
- The jalapeno is optional—add it for extra spice or omit for a milder version.
- The ranch dressing mix adds a tangy kick, but you can substitute with fresh cilantro and lime juice for a fresher flavor.
- Makes about 10 1/2 cups, serving around 7 people with a hearty portion.
Nutrition
- Serving Size: 1 serving
- Calories: 387 kcal
- Sugar: 5 g
- Sodium: 804 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 14 g
- Protein: 31 g
- Cholesterol: 53 mg
