Taco Soup
A comforting and flavorful taco soup that brings warmth and happiness to the dinner table, perfect for family meals and gatherings.
Ingredients
Main Ingredients
- 1 pound lean ground beef or turkey or use plant-based crumbles for a vegetarian twist.
- 1 medium onion, finely chopped adds sweetness and depth.
- 3 cloves garlic, minced fragrant and warming.
- 1 can (15 oz) black beans, drained and rinsed fiber and texture.
- 1 can (15 oz) kidney beans, drained and rinsed hearty body.
- 1 can (15 oz) corn, drained bright pops of sweetness.
- 1 can (14.5 oz) diced tomatoes with green chilies spice and acidity.
- 1 can (8 oz) tomato sauce for a silky broth.
- 4 cups low-sodium chicken or vegetable broth adjust salt to taste.
- 2 tablespoons taco seasoning store-bought or homemade.
- 1 teaspoon ground cumin smoky warmth.
- Salt and freshly ground black pepper to taste.
Optional Toppings
- shredded cheddar or nutritional yeast for a dairy-free cheesy note.
- avocado slices
- cilantro
- sour cream or Greek yogurt
- crushed tortilla chips
Instructions
Preparation
- In a large pot or Dutch oven, brown the ground beef or turkey over medium-high heat until no longer pink. Break it up with a wooden spoon so it cooks evenly. Drain any excess fat if desired.
- Add the chopped onion to the pan and sauté for 3 to 4 minutes until translucent and sweet-smelling. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
- Sprinkle in the taco seasoning and cumin. Stir to coat the meat and aromatics; cook for 1 minute to bloom the spices.
Cooking
- Pour in the diced tomatoes with chilies, tomato sauce, and broth. Scrape the bottom of the pot to loosen any browned bits.
- Stir in the black beans, kidney beans, and corn. Bring the soup to a gentle boil, then reduce heat and simmer for 15 minutes so the flavors meld.
- Taste and adjust salt and pepper. If you want more heat, add a pinch of cayenne or a few dashes of hot sauce.
Serving
- Ladle into bowls and top with shredded cheese or nutritional yeast, creamy avocado, bright cilantro, and crunchy tortilla chips for contrast. Serve immediately.
Notes
Vegetarian Taco Soup: Use plant-based crumbles or double up the beans. Slow Cooker Fiesta: Brown meat and transfer to slow cooker for 4 hours. Low-Carb Swap: Replace corn with bell peppers and skip the chips.