Taco Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
8 servings
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Calories
403 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Taco Soup
Description
This Taco Soup recipe features browned ground beef cooked with yellow onion and seasoned with a packet of taco seasoning, combined with canned diced tomatoes with green chiles, black beans, pinto beans, corn, and beef broth. The addition of a Ranch dressing mix near the end of cooking gives the soup a subtle herbaceous layer. The soup simmers for about 30 minutes to develop depth and texture, with occasional stirring to prevent sticking.
The beans and corn provide a mix of creamy and slightly firm textures that complement the tender beef and tomato base. Green chiles offer a mild spiciness, which can be omitted if preferred. This soup is filling and versatile, making it suitable as a main dish especially on cooler days, and is commonly garnished at serving with shredded cheese, sour cream, fresh onion, and avocado slices.
The recipe advises using the liquid from canned beans for added thickness and body, though draining and rinsing beans is suggested to reduce sodium content if desired. Beef broth can be substituted with water or other broth types without drastically changing the character. Adjusting spicy ingredients allows customization of flavor intensity. Alternative ground meats such as chicken, turkey, or pork can be used to vary the protein.
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef 450g, lean
- 1 yellow onion diced
- 1 (1-ounce/ 28g) packet taco seasoning mix
- 1 (14.5-ounce/ 411g) can diced tomatoes with green chiles
- 1 (15-ounce/ 425g) can black beans
- 1 (15-ounce/ 439g) can pinto beans
- 2 cups corn 285g, frozen
- 1½ cups beef broth 360ml, low-sodium
- 1 (4-ounce/ 113g) can diced green chilis (optional)
- 1 (1-ounce/ 28g) packet Ranch dressing mix
Toppings
- cheese shredded
- sour cream
- onion chopped
- avocado
Instructions
- In a large Dutch oven, heat the oil over medium-high heat. Add the ground beef and onions and cook until the meat is no longer pink. Stir in the taco seasoning, break up the meat with the back of a spoon. Cook for a minute or two.
- Add the tomatoes, black beans, pinto bean, corn, broth, and green chilis if using. Stir until well combined. Bring to a simmer.
- Reduce the heat to medium-low, and partially cover. Continue simmering, stirring occasionally for 30 minutes. Stir in the ranch dressing mix. Simmer for a few more minutes. Serve topped with cheese, sour cream, onion, and avocado.
Notes
- Undrained canned beans add thickness and body; rinsing reduces sodium if preferred.
- Substitute beef broth with water, chicken, or vegetable broth as needed.
- Omit green chiles to reduce spiciness or add jalapenos as a topping for heat.
- Ground chicken, turkey, or pork can be used instead of beef for different flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 45g | 15% |
| Protein | 27g | 54% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 49mg | 16% |
| Sodium | 519mg | 22% |
| Potassium | 1072mg | 23% |
| Fiber | 13g | 52% |
| Sugar | 3g | 6% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 16mg | 18% |
| Calcium | 129mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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