Taco Soup Recipe
User Reviews
5
Taco Soup Recipe
Description
This soup begins by browning lean ground beef along with onion, garlic, and optional jalapeno pepper to infuse savory flavors. After draining excess fat, diced tomatoes with green chiles, beef broth, tomato sauce, and a blend of chili powder, cumin, paprika, oregano, and ranch dressing mix are added to develop a robust base. The mixture simmers to meld spices and tenderize the beef.
Frozen corn and two kinds of beans — black and pinto — are stirred in near the end and heated through, giving the soup heartiness and a variety of textures. Optional fresh cilantro and lime juice can be stirred in for brightness and freshness. The soup is served warm with toppings such as shredded Mexican blend cheese, diced avocados, green onions, or crunchy tortilla strips.
Adjusting ingredients allows modification of heat level, and the recipe has evolved to omit ranch mix in favor of fresh herbs and lime for a fresher flavor. This soup works well as a standalone meal or for casual gatherings and can be made in advance to deepen flavors.
Ingredients
- 2 tsp olive oil
- 1 1/4 lbs ground beef lean
- 1 yellow onion 1 1/2 cups, medium; chopped
- 2 cloves garlic minced (2 tsp
- 1 jalapeno pepper seeded and finely chopped (optional
- 2 (14.5 oz) cans diced tomatoes with green chiles
- 1 (14 oz) can beef broth low-sodium
- 1 (8 oz) can tomato sauce
- 1 Tbsp chili powder
- 1 tsp cumin ground
- 3/4 tsp paprika ground
- 1/4 tsp oregano dried
- 1 1/2 Tbsp dry ranch dressing mix see notes, or 1/3 cup chopped cilantro and 1 Tbsp fresh lime juice
- salt freshly ground
- black pepper freshly ground
- 1 1/2 cups corn frozen
- 1 (14.5 oz) can black beans drained and rinsed
- 1 (14.5 oz) can pinto beans drained and rinsed, canned
Toppings
- Mexican blend cheese chopped green or red onions, diced avocados and corn tortilla strips/chips, shredded
Instructions
- Heat a large pot over medium-high heat drizzle lightly with oil.
- Add ground beef in a large along with chopped onion, crumbling and stirring occasionally until browned. Add jalapeno and garlic and saute 1 minute longer.
- Drain excess fat from beef mixture.
- Stir in tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, ranch dressing mix and season with salt and pepper to tastes. Cover pot with lid and simmer 30 minutes, stirring occasionally.
- Add in corn, black beans and pinto beans and cook until heated through. Add 1/2 cup water to thin soup if desired. Stir in cilantro and lime if using.
- Serve warm finished with desired toppings.
Notes
- Use chopped bell pepper instead of jalapeno for a milder soup if preferred.
- Doubling the spices intensifies the flavor profile.
- Omitting ranch dressing mix and adding cilantro with lime juice at the end produces a fresher taste.
- Nutrition estimates exclude toppings, so adjust accordingly if adding cheese or chips.
User Reviews
Overall Rating
5
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