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Taco Soup
This Taco Soup recipe is packed with all the flavors that you would find in a ground beef taco, only healthier!. It is also made in one pot and ready in 45 minutes, making it perfect for those busy weeknights when you are craving something warming.
Prep Time
10 mins
Cook Time
10 mins
Servings: 10
Calories: 198 kcal
Course:
Soup
Cuisine:
Tex-Mex
Ingredients
- 1 tablespoon vegetable oil
- 2 ½ pounds lean ground beef
- 1 large onion chopped
- 4 cloves garlic minced
- 2 tablespoons taco seasoning homemade or store-bough
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 14oz can petite diced tomatoes
- 1 14oz fire roasted tomatoes with green chilies
- 1 28oz can black beans drained
- 1 ½ cups frozen, fresh or canned corn
- Salt and freshly ground pepper to taste
- Toppings: sour cream, cilantro, lime wedges, shredded cheese, diced avocados, sliced red onions, tortilla strips, etc.
Instructions
- In a large Dutch Oven, over medium-high heat, heat the oil until shimmering. Add the ground beef and cook, breaking it apart with a wooden spoon, until cooked through, about 5-6 minutes. If the ground beef renders too much fat, drain some before proceeding. Season with a small pinch of salt and pepper.
- Lower the heat to medium, then add the diced onion. Cook until softened, about 2 minutes. Add the garlic and continue cooking for another minute, or until fragrant.
- Stir in the taco seasoning and tomato paste. Cook for 1-2 minutes or until incorporated. Then, pour in the broth and add the tomatoes, beans and corn. Season with a small pinch of salt and pepper.
- Bring the soup to a boil, then cover and lower the heat to a simmer. Cook for 25-30 minutes.
- Give the soup a good stir, then taste and adjust seasoning. You can add more salt, pepper and/or taco seasoning as needed.
- Serve with desired toppings.
Cup of Yum
Notes
- Note on seasoning: Since store-bought taco seasoning and broth can have added salt, be conservative with the salt at first. You can adjust at the end, before serving.
- Storage: This soup keeps in the fridge for up to 4 days.
- Freezing: You can freeze this soup for up to 6 months. Thaw overnight in the fridge before reheating.
- Reheating instructions: Reheat the taco soup in a saucepan on the stove, over medium heat, until warmed through. If the soup has dried out too much in the fridge or freezer, you can add more broth to bring it back to the original consistency.
- Instant Pot and Slow Cooker: Read the blog post for instructions on how to make this soup using these appliances.
Nutrition Information
Serving
1cup
Calories
198kcal
(10%)
Carbohydrates
9g
(3%)
Protein
27g
(54%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
70mg
(23%)
Sodium
500mg
(21%)
Potassium
577mg
(16%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
97IU
(2%)
Vitamin C
4mg
(4%)
Calcium
24mg
(2%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 198
% Daily Value*
| Serving | 1cup | |
| Calories | 198kcal | 10% |
| Carbohydrates | 9g | 3% |
| Protein | 27g | 54% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 500mg | 21% |
| Potassium | 577mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 97IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 24mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.