Taco Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
5 servings
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Calories
476 kcal
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Course
Main Course, Soup
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Cuisine
Mexican
Taco Soup
Description
Taco Soup begins by browning ground beef and draining the fat. Onion, bell pepper, taco seasoning, and tomato paste are added and cooked briefly to develop flavor and soften the vegetables. Then black beans, kidney beans, corn, diced tomatoes, green chilies, and water are added to the pot. The mixture simmers to allow flavors to meld and the soup to thicken slightly. The inclusion of multiple beans and vegetables provides a hearty, stew-like consistency with balanced textures of tender meat, beans, and sweet corn.
Serving the soup with toppings such as avocado, jalapeno, cilantro, cotija cheese, and sour cream enhances taste complexity and provides freshness, creaminess, and heat according to preference. This soup functions well as a filling meal or casual dinner option.
A versatile approach allows this soup to be prepared in a slow cooker by combining all ingredients before cooking for several hours, and it can be adapted for a vegetarian version by substituting quinoa for beef. These options provide convenience and dietary flexibility, keeping the flavors intact.
Ingredients
- 1 pound ground beef
- ½ onion diced, large
- 1 green bell pepper diced
- 1 tablespoon tomato paste
- 1 taco seasoning or 2 tablespoons if you've made a large batch
- 1 (15-ounce) can black beans drained and rinsed
- 1 (15-ounce) can Kidney Beans drained and rinsed
- 1 (15-ounce) can corn drained and rinsed, canned, sweet
- 1 (15-ounce) can diced tomatoes canned
- 1 (4-ounce) can diced green chilies canned
- 3 cups water
optional toppings
- avocado
- jalapeno pepper
- cilantro
- cotija cheese or other cheese
- sour cream
Instructions
- Cook the ground beef. In a large pot over medium heat, cook the ground beef until browned. Drain any leftover fat.
- Cook the first set of vegetables. Add the diced onion, bell pepper, taco seasoning, and tomato paste to the pot. Stir and sweat the ingredients together for 1 to 2 minutes.
- Add the remaining vegetables and simmer. Add the black beans, kidney beans, corn, diced tomatoes, green chilies, and water. Bring the soup to a boil, reduce the heat to low, cover, and cook for 20 minutes.
- Serve it up. To serve, ladle the taco soup into bowls and add your favorite taco toppings.
Notes
- This soup can be cooked in a slow cooker on low for 6+ hours or high for 4 hours by adding all ingredients before cooking.
- For a vegetarian or vegan option, substitute ground beef with quinoa to maintain protein content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 58g | 19% |
| Protein | 36g | 72% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 448mg | 19% |
| Potassium | 1285mg | 27% |
| Fiber | 16g | 64% |
| Sugar | 5g | 10% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 34mg | 38% |
| Calcium | 96mg | 10% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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