Easy Taco Soup
A hearty and flavorful Tex-Mex inspired soup that captures all the delicious elements of a taco in one comforting bowl. Packed with ground beef, beans, corn, and spices, this easy taco soup is perfect for busy weeknights and always a crowd-pleaser.
Prep
: 10
Total
: 25 minutes
Ingredients
Taco Seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 2 tsp dried oregano
- 2 tsp paprika
- 2.5 tsp cumin powder
- 0.75 tsp salt
- 0.5 tsp black pepper
Main Ingredients
- 1 tbsp olive oil
- 2 garlic cloves minced
- 1 onion finely chopped (brown or yellow)
- 1 lb ground beef lean
- 14 oz black beans drained and rinsed (1 can)
- 14 oz corn kernels drained and rinsed (1 can)
- 4.5 oz canned green chili
- 28 oz canned crushed tomato
- 2 cups beef broth
Toppings (Essential)
- shredded cheese essential
- sour cream or yoghurt essential
- fresh coriander or cilantro leaves finely sliced
- corn chips
- diced avocado optional
- lime juice optional squeeze
Instructions
Preparation Steps
- Heat oil in a pot over medium high heat. Add garlic and onion, cook until softened (3 min).
- Add beef and turn up the heat to high. Cook, breaking it up as you go, until it all changes from pink to brown.
- Add remaining soup ingredients and taco seasoning. Bring to a simmer then turn heat down to medium.
- Simmer for 10 minutes to bring the flavours together. Adjust thickness with water if desired.
- Serve by placing a handful of corn chips in each bowl. Ladle in soup. Top with sour cream, cheese, coriander, and a few crushed corn chips. For a healthier option, skip the corn chips in the bowl and serve them on the side.
Notes
Don't skip the toppings—they are essential for the full taco experience! For a vegetarian version, substitute the ground beef with an additional can of black beans or lentils. Store leftovers in an airtight container in the refrigerator for up to 4 days.