Description
Hearty and flavorful Taco Soup made with lean ground beef, diced tomatoes with green chiles, black and pinto beans, and a blend of spices. This comforting soup is perfect for a quick weeknight dinner and can be customized with your favorite toppings like cheese, avocado, and tortilla strips.
Ingredients
Scale
Soup Base
- 2 tsp olive oil
- 1 1/4 lbs lean ground beef
- 1 medium yellow onion, chopped (1 1/2 cups)
- 2 cloves garlic, minced (2 tsp)
- 1 jalapeno, seeded and finely chopped (optional)*
- 2 (14.5 oz) cans diced tomatoes with green chiles
- 1 (14 oz) can low-sodium beef broth
- 1 (8 oz) can tomato sauce
- 1 Tbsp chili powder**
- 1 tsp ground cumin
- 3/4 tsp ground paprika
- 1/4 tsp dried oregano
- 1 1/2 Tbsp dry ranch dressing mix, or 1/3 cup chopped cilantro and 1 Tbsp fresh lime juice (see notes***)
- Salt and freshly ground black pepper, to taste
- 1 1/2 cups frozen corn
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can pinto beans, drained and rinsed
Toppings
- Shredded Mexican blend cheese
- Chopped green or red onions
- Diced avocados
- Corn tortilla strips or chips
Instructions
- Heat the oil and brown beef: Heat a large pot over medium-high heat and drizzle with olive oil. Add the ground beef and chopped onion. Crumble the beef and stir occasionally until it is browned and onions are softened. Add the jalapeno (if using) and minced garlic, sautéing for an additional 1 minute.
- Drain excess fat: Carefully drain the excess fat from the beef and onion mixture to reduce greasiness.
- Add liquids and spices: Stir in the diced tomatoes with green chiles, beef broth, tomato sauce, chili powder, ground cumin, paprika, oregano, and ranch dressing mix (or cilantro and lime juice if preferred). Season with salt and freshly ground black pepper to taste.
- Simmer the soup: Cover the pot with a lid and reduce heat to a simmer. Cook for 30 minutes, stirring occasionally to blend the flavors.
- Add beans and corn: Stir in the frozen corn, black beans, and pinto beans. Continue cooking until everything is heated through, about 5-10 minutes. If the soup is too thick, add up to 1/2 cup water to thin it to your liking.
- Finish and serve: If you opted for cilantro and lime juice instead of ranch mix, stir them in at this point. Serve the soup warm, topped with your favorite garnishes such as shredded cheese, chopped onions, diced avocado, and tortilla strips or chips.
Notes
- * If you prefer a milder soup, substitute the jalapeno with 1/3 cup chopped bell pepper or omit it entirely.
- ** To make the soup spicier, double all the listed spices for a stronger flavor kick.
- *** The original recipe uses ranch dressing mix for convenience, but substituting with fresh cilantro and lime juice provides a fresher, brighter taste.
- The nutrition estimate below does not include optional toppings.
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 55mg
