Sopa de Taco
User Reviews
5.0
18 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
6
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Calories
353 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Sopa de Taco
Report
Sopa de Taco (taco soup) is a Tex-Mex one-pot meal that combines classic taco flavors in a hearty soup. It's made with ground beef, beans, corn, tomatoes, and other ingredients. It’s often served with crema, shredded cheese, or crispy tortilla chips.
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Ingredients
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 tablespoon Knorr beef-flavored bouillon , adjust to taste
- kosher salt , as needed
- 1½ pounds 90% ground beef
- 28 oz crushed tomatoes
- 2 (15-oz) cans black beans, drained and rinsed
- ¼ cup extra-virgin olive oil
- 1 large yellow onion , finely chopped
- 1 poblano pepper , finely chopped
- 5 cloves garlic , minced
- 1 tablespoon tomato paste
- 3 cups water
- 1 (14.25 oz) can corn, drained, or 1 to 1½ cups frozen corn
- ¼ cup chopped fresh cilantro , plus more for serving
- 1 tablespoon fresh lime juice (from 1 lime)
Instructions
- In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, and bouillon. Set aside.
- In a blender or food processor, combine 2 cups of water with ¾ cup of the black beans. Blend until smooth. Set aside.
- In a large soup pot, heat the olive oil over medium heat. Add the ground meat, breaking it up with a spoon until brown, about 5 to 10 minutes.
- Add the onion and poblano pepper, cooking and stirring occasionally until softened, about 6 to 10 minutes. Add the garlic and cook until fragrant, about 1 minute more. Do not brown. Add the seasoning mix and tomato paste and stir until well combined and cook for 1 to 2 minutes.
- Add the blended bean mixture, crushed tomatoes, remaining black beans, and the remaining 1 cup of water to the pot.
- Increase the heat to high and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally until slightly thickened, about 30 minutes.
- Stir in the canned and frozen corn, cilantro, and lime juice. Simmer for 5 more minutes. Serve hot, garnished with additional cilantro if desired.
Equipments used:
Notes
- Storage, Make Ahead, & Freezing
- Storage: Keep in an airtight container in the refrigerator for up to 3 days.
- Make Ahead: Prepare the soup in advance, let it cool, and store it in the fridge for up to 3 days. Reheat on the stovetop over medium heat, adding broth or water if needed.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop until warmed through. Add toppings just before serving for the best flavor.
- Storage, Make Ahead, & Freezing
- Storage: Keep in an airtight container in the refrigerator for up to 3 days.
- Storage: Keep in an airtight container in the refrigerator for up to 3 days.
- Make Ahead: Prepare the soup in advance, let it cool, and store it in the fridge for up to 3 days. Reheat on the stovetop over medium heat, adding broth or water if needed.
- Make Ahead: Prepare the soup in advance, let it cool, and store it in the fridge for up to 3 days. Reheat on the stovetop over medium heat, adding broth or water if needed.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop until warmed through. Add toppings just before serving for the best flavor.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop until warmed through. Add toppings just before serving for the best flavor.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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