Taco Soup
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8
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Calories
271 kcal
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Course
Main Course, Soup
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Cuisine
Mexican
Taco Soup
Description
This Taco Soup begins by browning ground beef (or substitute ground turkey or chicken) in a soup pot, then sautéing diced onion, red bell pepper, and minced jalapeño until softened. Garlic is added briefly before combining canned fire-roasted diced tomatoes, black and pinto beans, frozen corn, mild canned green chiles, and a blend of chili powder, cumin, smoked paprika, oregano, salt, and pepper. The mixture simmers gently for 20 minutes to allow flavors to meld and vegetables to soften.
The soup delivers a robust, mildly smoky, and slightly spicy flavor profile typical of southwestern cuisine. The variety of beans and vegetables provides hearty texture and nutritional balance, while ground beef lends richness. The finishing salt and pepper adjustments let cooks tailor seasoning.
This versatile soup serves well topped with shredded cheese, fresh cilantro, sliced jalapeños, sour cream, avocado slices, or crunchy tortilla chips depending on personal preference. It can be served as a main meal or casual starter.
Leftover soup stores well refrigerated for up to five days and can be frozen for up to three months for convenient future meals. Reheat gently to preserve texture and flavor.
Ingredients
- 1 pound ground beef can use ground turkey or chicken, lean
- 1 yellow onion diced
- 1 red bell pepper seeds removed and diced
- 1 jalapeno pepper seeds removed and minced
- 4 cloves garlic minced
- 28 ounces diced tomatoes fire roasted
- 15 ounce black beans rinsed and drained, canned
- 15 ounce pinto beans rinsed and drained, canned
- 2 cups beef broth
- 1 cup corn frozen
- 4 ounce green chiles mild, canned
- 1 tablespoon chili powder
- 2 teaspoons cumin ground
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano dried
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- cheese cilantro, jalapeño slices, sour cream, avocado, tortilla chips, optional topping, shredded
Instructions
- In a large soup pot, brown the beef over medium-high heat, breaking up with a wooden spoon as it cooks.
- Add the onion, red pepper, and jalapeño and cook for 4 minutes, stirring occasionally, or until vegetables are softened. Add the garlic and cook for 1 minute.
- Add the tomatoes, beans, beef broth, corn, green chilies, chili powder, cumin, paprika, oregano, salt, and pepper. Simmer on low for 20 minutes, stirring occasionally.
- Taste and season with additional salt and pepper, If necessary. Ladle the soup into bowls and top with desired toppings. Enjoy!
Notes
- Store leftover soup in the refrigerator for up to 5 days.
- The soup can be frozen for up to 3 months for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 23g | 46% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Sodium | 985mg | 41% |
| Potassium | 799mg | 17% |
| Fiber | 11g | 44% |
| Sugar | 4g | 8% |
| Vitamin A | 1331IU | 27% |
| Vitamin C | 33mg | 37% |
| Calcium | 106mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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