Taco Soup Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
328 kcal
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Course
Main Course, Soup
Taco Soup Recipe
Description
This Taco Soup combines ground beef seared with olive oil, and sautéed vegetables including onion, garlic, and two types of bell peppers for a flavorful base. Spiced with taco seasoning, lime juice and zest, diced tomatoes, tomato sauce, and diced green chilies, it captures traditional taco flavors in a warming soup format. Black beans, pink beans, and optionally corn add body and fiber, while beef broth adjusts the consistency.
The soup simmers gently to integrate all ingredients, developing a spicy and tangy profile with tender, cooked vegetables and beef. The inclusion of lime juice brightens the soup's depth of flavor. Left to cook uncovered or partially covered, it thickens slightly but can be thinned with broth to preferred consistency.
Serving is versatile and interactive; toppings such as sour cream, crumbled cotija cheese, diced avocado, sliced jalapeño, and crunchy corn chips provide textural and flavor contrasts. This soup suits a casual meal occasion where individuals can customize bowls with favorite garnishes.
Ingredients
- 2 tablespoons olive oil or canola oil
- 2 pounds ground beef
- 1 medium sweet onion diced
- 4 cloves garlic minced
- 1/2 green bell pepper chopped
- 1/2 red bell pepper chopped
- 1 can 8 oz tomato sauce
- 1 can 14.5 oz tomato or regular diced tomatoes, diced; Mexican-style
- 1 can 14.5 oz lime
- 1 can 14.5 oz cilantro
- 1 can 4.5 oz green chilies diced
- lime juice and zest of one
- 1 packet 1oz taco seasoning mix or 2 tablespoons taco seasoning mix
- 1 can 15.5oz black beans rinsed and drained
- 1 can 15.5oz pink beans rinsed and drained
- 1 can 15.5oz corn drained, optional, whole kernel
- 2 1/2 - 3 cups beef broth adjust based on how thick you want the soup
- 1/4 teaspoon black pepper or to taste, ground
- 1/2 teaspoon kosher salt or to taste
Toppings
- sour cream
- cotija cheese
- avocado
- jalapeño sliced
- corn chips
Instructions
- Add oil to a large Dutch oven or pot over medium heat. Once hot, add the beef and do not move it for 2-3 minutes to get a nice sear.
- Start breaking apart the beef with a wooden spoon and continue cooking until it is no longer pink. Drain excess fat, leaving only about 2-3 tablespoons.
- Add onion, garlic, and bell peppers, stir and cook for about 4-5 minutes.
- Add the chopped green chiles, tomato sauce, diced tomatoes, lime juice, zest, and taco seasoning. Stir to combine.
- Add beans and corn if using, and add beef broth. Add 2 cups, stir to combine, and add more if needed.
- Cover and simmer the taco soup on low heat for 30 minutes, stirring occasionally. If the soup is too thick, add more broth until it reaches the desired consistency. Taste and adjust for salt and pepper.
- Serve garnished with favorite toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 0g | 0% |
| Protein | 19g | 38% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 80mg | 27% |
| Sodium | 233mg | 10% |
| Potassium | 334mg | 7% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 270IU | 5% |
| Vitamin C | 15.5mg | 17% |
| Calcium | 20mg | 2% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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