The Best Easy Taco Soup Recipe

Mexican soup (like chili con carne) with tacos

Mexican soup (like chili con carne) with tacos

As the hot summer temperatures give way to the cooler days and evenings of fall, you probably change the types of meals you make. For example, you may have stayed away from soup in the summer, but a steaming bowl of your favorite variety makes sense in the autumn. Taco soup is a great choice for dinner. This recipe is easy to make, packed with flavors, and will fill you up.

Ingredients You Will Need

This taco soup recipe combines several ingredients to give you sensational tastes. You may already have many of these items at home. However, you can easily find those items you don’t have at your local grocery store. Begin by assembling the following to make this excellent batch:

  • 2 teaspoons of olive oil
  • 1 medium yellow onion chopped (1 1/2 cups)
  • 1 1/4 pounds of lean ground beef
  • Two cloves of garlic, minced (2 teaspoons)
  • One jalapeno, seeded and finely chopped (optional)
  • Two (14.5-ounce) cans of diced tomatoes with green chiles
  • One (14-ounce) can of low-sodium beef broth
  • One (8-ounce) can of tomato sauce
  • 1 tablespoon of chili powder
  • 1 teaspoon of ground cumin
  • 3/4 teaspoon of ground paprika
  • 1/4 teaspoon of dried oregano
  • 1 1/2 tablespoons of dry ranch dressing mix, or 1 tablespoon of fresh lime juice and 1/3 cup chopped cilantro
  • Salt and freshly ground black pepper
  • 1 1/2 cups of frozen corn
  • One (14.5-ounce) can of black beans, drained and rinsed
  • One (14.5-ounce) can of pinto beans, drained and rinsed

The Steps

Firstly, heat a large pot over medium-high heat and lightly drizzle it with olive oil. Next, you will want to add ground beef and chopped onion. Crumble the beef until it is brown. Add the garlic and sauté it for one minute. If you choose to use jalapeno, add it at this time. Furthermore, drain the excess fat from the beef mixture.

Next, stir the tomatoes into the mixture. Moreover, put the beef broth, chiles, chili powder, tomato sauce, ranch dressing mix, cumin, oregano, and paprika. Then season all of this with salt and pepper. Cover the pot and let it simmer for about 30 minutes, stirring it occasionally. After this time, stir in the corn, black beans, and pinto beans until they are heated through. If the soup looks too thick, you can add half a cup of water.

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Things to Consider

Importantly, there are some toppings you can add to the soup when you are ready to eat. For instance, Mexican blend cheese, chopped green onions, diced avocados, and corn tortilla strips go well with the soup. Lastly, it takes just 10 minutes of prep time and 35 minutes of cooking time to make the soup. It serves seven people.

This soup is perfect for a fall evening. Whether dinner with the family or a get-together with friends, make it tonight.

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