Taco Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
5
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Calories
516 kcal
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Course
Main Course, Soup
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Cuisine
American
Taco Soup
Description
This Taco Soup recipe starts by browning ground beef or turkey and mixing it with a blend of chili powder, cumin, oregano, paprika, garlic, onion, salt, and pepper for a robust spice base. Adding undrained crushed tomatoes, diced green chilies, drained kidney and black beans, corn, and beef broth creates a thick, savory soup with layers of texture from beans and corn.
After bringing to a low boil, the soup simmers covered to allow flavors to mingle and develop a rich depth, reminiscent of taco seasoning but in a saucier form. The range of ingredients provides protein, vegetables, and spice in a single pot suitable for a filling main dish.
Serve this soup with tortilla chips, sour cream, shredded cheese, green onions, avocado, cilantro, and hot sauce to customize each bowl. It makes a practical meal for busy days and can be made in an Instant Pot or slow cooker with slight adjustments.
Leftover soup keeps well refrigerated for several days or can be frozen up to 3 months, making it convenient for meal prep. Meat can be substituted or omitted for dietary needs.
Ingredients
- 1 pound ground beef or ground turkey, lean
- 4 cloves garlic , minced (or substitute 1 teaspoon garlic powder)
- 2 teaspoons chili powder
- 1 teaspoon cumin ground
- 1 teaspoon salt
- 1/2 teaspoon oregano dried
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper freshly ground
- 28 ounce can crushed tomatoes undrained
- 4 ounce can diced green chiles
- 15 ounce can Kidney Beans rinsed and drained
- 15 ounce can black beans , rinsed and drained
- 17 ounce can corn , drained
- 2 cups beef broth low-sodium
Topping Suggestions:
- tortilla chips or fritos
- sour cream
- cheese shredded
- green onions , chopped
- avocado , chopped
- hot sauce
- cilantro fresh
Instructions
- Heat a large soup pot over medium heat. Brown the meat and remove any grease, if needed. Add remaining ingredients and stir to combine.
- Bring to a low boil, then reduce heat, cover and simmer for 20 minutes, stirring occasionally, before serving. Garnish with desired toppings.
Notes
- Leftovers can be stored in the refrigerator for 4–5 days or frozen for up to 3 months; reheat by simmering until warm.
- Instant Pot method: brown meat on sauté then cook with ingredients under high pressure for 3 minutes with natural release.
- Crock Pot method: brown meat first, then cook all ingredients on low for 4–6 hours.
- For a vegetarian option, omit meat and increase beans for protein.
- Cooked shredded chicken can replace ground meat for variation.
- Spice mix alternatives like a taco seasoning packet may replace the listed individual spices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 62g | 21% |
| Protein | 36g | 72% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 1541mg | 64% |
| Potassium | 1727mg | 37% |
| Fiber | 18g | 72% |
| Sugar | 12g | 24% |
| Vitamin A | 762IU | 15% |
| Vitamin C | 28mg | 31% |
| Calcium | 149mg | 15% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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