Description
A hearty and flavorful stovetop taco soup that is easy to make and perfect for a cozy meal. This soup is packed with ground beef, beans, corn, and a blend of delicious spices, topped with cheese, cilantro, and your favorite toppings.
Ingredients
Units
Scale
Ground Beef Mixture:
- 1 pound ground chuck (80/20)
- 1 (1-ounce) packet taco seasoning, or 3 tablespoons homemade
Vegetables and Beans:
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 3 cups beef stock
- 1 (4-ounce) can diced green chiles
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15.25-ounce) can corn, drained, or 1 1/2 cups frozen corn, thawed and drained
To Serve:
- 4 ounces shredded cheddar or Colby Jack cheese
- 1/2 cup fresh cilantro leaves, chopped
- Optional toppings: shredded cheddar cheese, crumbled cotija cheese, diced red onions, avocado, jalapeño slices, sour cream, chopped cilantro, tortilla strips, lime wedges
Instructions
- Cook the meat and aromatics: Add ground chuck to a Dutch oven over medium heat. Break up the meat, sprinkle with taco seasoning, and brown for about 5 minutes. Add onions and garlic, sauté until glossy.
- Add the tomatoes, beef stock, and chiles: Stir in tomatoes, beef stock, and green chiles. Bring to a boil, then simmer covered for 15 minutes.
- Add the black beans and corn: Stir in black beans and corn, simmer covered for another 10 minutes.
- Add the cheese and cilantro: Remove from heat, stir in cheese and cilantro. Serve topped with desired toppings.
Notes
- You can adjust the seasoning to taste with salt or more taco seasoning.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 65mg
