Sopa de Taco
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 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
Description
Sopa de Taco starts with browning ground beef and sautéing onions, poblano peppers, and garlic. A blend of chili powder, cumin, smoked paprika, oregano, and beef bouillon flavors the base, enhanced by tomato paste and crushed tomatoes. Pureed black beans thicken the broth, while whole beans and corn add texture. The soup simmers to meld flavors and thicken slightly.
Finishing with chopped cilantro and lime juice adds fresh, herbal notes and acidity that balance the rich, spiced broth. The soup is well-suited as a substantial lunch or dinner, offering a mix of smooth and chunky textures.
The recipe includes storage and reheating guidance: it keeps in the refrigerator for up to three days and freezes for up to three months. Reheating on the stove with added broth or water prevents drying out. Adding toppings just before serving preserves the best flavor.
Ingredients
- 2 tablespoons chili powder
- 2 teaspoons cumin ground
- 1 teaspoon smoked paprika
- 1 teaspoon oregano dried
- 1 tablespoon Knorr beef-flavored bouillon , adjust to taste
- kosher salt , as needed
- 1½ pounds ground beef 90% lean
- 28 oz crushed tomatoes
- 2 (15-oz) 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) corn canned, drained or 1 to 1½ cups frozen corn
- ¼ cup cilantro plus more for serving, chopped, fresh
- 1 tablespoon lime juice from 1 lime, fresh
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.
Notes
- Store leftover sopa de taco in an airtight container in the refrigerator for up to three days.
- The soup can be made ahead and reheated on the stovetop, adding broth or water if needed for consistency.
- Freeze the soup in freezer-safe containers for up to three months; thaw overnight before reheating.
- Add fresh toppings like cilantro and lime juice just before serving to maintain flavor brightness.
User Reviews
Overall Rating
5
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