Taco Soup Recipe
User Reviews
5
Taco Soup Recipe
Description
The Taco Soup Recipe starts by cooking and crumbling ground beef with onions until the beef is fully cooked. Jalapeños and garlic are then softened in the pot, followed by a blend of butter, taco seasoning, hot sauce, and spices that build depth. The base is enriched with diced tomatoes with green chilies, enchilada sauce, black beans, and a mix of beef and chicken broth. The soup is simmered for a balanced melding of flavors.
Before serving, the soup is enriched with sour cream and cream cheese blended with some of the hot broth to prevent curdling, which adds a creamy texture and mellowing of spice. Shredded cheddar and Monterey jack cheese are stirred in at the end, lending richness and a slight sharpness. The warm cheese melts throughout, complementing the peppery, savory broth.
This soup can be served topped with additional cheese and sour cream if desired and pairs well with simple sides like tortilla chips or cornbread. The hearty ingredients make it suitable as a main dish for family dinners or casual gatherings.
For convenience, the soup can be made ahead and kept refrigerated for up to 4 days before adding dairy ingredients. Alternatively, it can be prepared in a slow cooker using the outlined method. To avoid a grainy texture, add dairy only when the soup base is warm but not boiling. Corn can be added with black beans for extra sweetness, and low sodium ingredients can be used for dietary preferences.
Ingredients
- 1 cup cheddar cheese shredded
- ½ cup Monterey jack cheese shredded
- ½ cup sour cream at room temperature
- 1 Tablespoon cream cheese softened
- 1 ½ lbs. ground beef
- 1 yellow onion diced, small
- 2 jalapeños seeded and diced. Can sub bell peppers.
- 3 cloves garlic minced
- 2 Tablespoons butter
- 1 oz. taco seasoning packet
- 1 teaspoon hot sauce
- 1 teaspoon oregano dried
- ½ teaspoon mustard powder
- 1 pinch cayenne pepper or more if desired
- 10 oz. Red Enchilada Sauce
- 10 oz. diced tomatoes with green chilies undrained
- 15.5 oz. black beans drained and rinsed
- 2 cups beef broth
- 2 cups chicken broth
Instructions
- Shred the cheese and set it aside along with the sour cream and cream cheese. They should not be cold when added to the soup.
- Heat a large soup pot over medium-high heat and cook and crumble the ground beef for 5 minutes. Add the diced onions and cook for 3 more minutes, or until the ground beef is cooked through. Drain grease.
- Add the jalapenos and soften for 4-5 minutes. Add the garlic and cook for 1 more minute.
- Add the butter and let it melt. Stir in the taco seasoning, hot sauce, oregano, mustard powder, and cayenne.
- Add the undrained tomatoes and use the liquid to "clean" the bottom and sides of the pot with a silicone spatula. This will give the soup more flavor.
- Add the enchilada sauce and drained/rinsed black beans. Stir to combine. Add the beef and chicken broth.
- Bring to a boil, reduce to a simmer and cook for 15 minutes.
- Reduce heat to low. Place the sour cream and cream cheese in a small bowl and spoon in about 1/4 cup of broth. Stir until well-combined, then add it to the soup and stir to combine.
- Remove from heat. Sprinkle in the cheese and stir to combine. Serve!
Notes
- Mix sour cream and cream cheese with warm broth before adding to prevent curdling.
- Use full-fat sour cream to maintain smooth texture; reduced fat may separate in hot soup.
- The recipe can be made in a slow cooker by following initial steps then cooking on low for 6-8 hours or high for 3-4 hours.
- An 8 oz can of tomato sauce can substitute enchilada sauce but enchilada sauce adds deeper flavor.
- Add corn with black beans for a touch of sweetness and added texture if desired.
- Opt for reduced sodium broth and taco seasoning for a less salty version.
- Store leftovers refrigerated for up to 4 days before adding dairy ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cups
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 15g | 5% |
| Protein | 21g | 42% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 851mg | 35% |
| Potassium | 450mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 707IU | 14% |
| Vitamin C | 8mg | 9% |
| Calcium | 146mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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