Easy 30-Minute Taco Soup
User Reviews
4.9
21 reviews
Excellent
Easy 30-Minute Taco Soup
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🌮🙌🎉 Taco lovers are going to love this beef taco soup which is like eating tacos but in soup form! Layers of Mexican-inspired flavors in this comforting and hearty yet healthy soup that will become a family FAVORITE! Fast, easy, one pot, and perfect for busy weeknights!
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Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion diced small
- 1 pound lean ground beef I used 85% lean
- 1 medium red bell pepper diced small
- 3 to 5 cloves garlic finely minced or pressed
- 1 Jalapeno pepper finely diced; optional (remove seeds to reduce the heat)
- 4 ounce can diced green chiles or fire-roasted green chiles optional
- 3 tablespoons chili powder* See Notes
- 2 teaspoons cumin*
- 1 teaspoon dried Mexican oregano or regular dried oregano*
- 28 ounces canned diced tomatoes
- 32 ounces Zoup! Good Really Good® Chicken Bone Broth
- two 15-ounce can black beans drained and rinsed (I used no salt added)
- 2 to 4 ounces tomato paste optional for a thicker soup (more like chili)
- 1 to 1 ½ cups corn frozen, canned and drained, or freshly shaved
- 2 to 3 tablespoons lime juice
- â…“ cup finely minced fresh cilantro or to taste; plus more for garnishing if desired
- 2 to 4 teaspoons kosher salt or to taste**
- 1 teaspoon freshly ground black pepper or to taste
- ½ teaspoon granulated sugar optional
- red onion optional for garnishing and to taste
- avocado optional for garnishing
- cotija panela, or a shredded Mexican cheese blend, optional for garnishing
- sour cream optional for garnishing
- tortilla strips or chips optional for garnishing or dipping
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Instructions
- To a large Dutch oven or similar heavy-bottomed pot, add the olive oil yellow onion, and sauté for a few minutes over medium-high heat before adding the ground beef.
- Brown the ground beef with the onion, stirring intermittently to ensure even cooking. Tip (See Notes for more tips) - Work ahead chopping and dicing the remaining veggies while beef is browning.
- Add the red pepper, garlic, optional jalapeno, optional green chiles, stir to combine, and cook for about 1 minute or until garlic is fragrant.
- Evenly sprinkle the chili powder, cumin, oregano, and stir to combine.
- Add the tomatoes, Zoup! Good, Really Good® Chicken Bone Broth, beans, optional tomato paste (some or all of a small can), stir to combine, and bring to a boil. Allow soup to boil fairly rapidly, uncovered, for about 5 minutes.
- Add the corn, stir to combine, and allow mixture to boil once again for a minute or two.
- Turn the heat off, add the lime juice, cilantro, salt, pepper, stir to combine, and taste the soup. Make sure to add salt to taste, and likely add more if you only started with 2 teaspoons. Also consider adding additional chile powder, cumin, or oregano if you started with lesser quantities than indicated.
- If the soup has a "bite" so to speak, what you're likely tasting is the acidity from the large quantity of tomatoes and other acidic ingredients. Optionally consider adding the 1/2 teaspoon sugar. It does not make the soup sweet but rather balances the flavor profile similar to how many cooks add a pinch of sugar to spaghetti or pasta sauce.
- Optionally garnish with your favorites and serve. Soup will keep airtight in the fridge for 5 to 7 days and I find tastes better as time passes as the flavors marry. Soup will keep airtight in the freezer for up to 4 months. I recommend freezing it in individual-sized freezer-safe containers and thawing on the counter and reheating gently in the microwave.
Notes
- *If you are sensitive to spices, halve the written amount of chili powder, cumin, and oregano, and at the end, if your soup doesn't have enough flavor or oomph to it, you can always increase the amounts. As written this is a fairly boldly flavored soup; not spicy, but richly and boldly flavored; always season to your own taste preferences remembering you can always add more later but can't take it away.
- **If the soup tastes at all flat, boring, dull, or just not quite right, add more salt is my advice. I started with 2 teaspoons and then 1 more, and 1 more until it was just right with some generous twists of freshly ground black pepper. Depending on your taste preferences, you may want to add more or less salt and pepper than I did. I also find the pinch of sugar to be instrumental to balance the acidity from the tomatoes and other acidic ingredients.
- Tips - This recipe is totally do-able in 30 minutes but it does have a fair amount of ingredients to chop and prep. Always work ahead with your dicing and chopping. For example, when the onion is browning, start dicing the red pepper. When the beef is browning, move on to dicing and seeding the jalapeno or start opening cans and set them aside so everything is ready to add when needed. While the soup is simmering, mince the cilantro, juice your limes, etc. Working ahead is definitely advisable here!
Nutrition Information
Show Details
Serving
1serving
Calories
234kcal
(12%)
Carbohydrates
27g
(9%)
Protein
19g
(38%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
23mg
(8%)
Sodium
640mg
(27%)
Potassium
660mg
(19%)
Fiber
9g
(36%)
Sugar
4g
(8%)
Vitamin A
853IU
(17%)
Vitamin C
12mg
(13%)
Calcium
62mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 234kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 19g | 38% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 640mg | 27% |
| Potassium | 660mg | 14% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 853IU | 17% |
| Vitamin C | 12mg | 13% |
| Calcium | 62mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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