Taco soup is a go-to dish for busy families and gatherings, offering the zesty, bold flavors of a classic taco in the form of a comforting soup. It’s perfect for cold-weather meals and weeknight dinners, providing convenience and satisfaction with minimal effort. Whether you’re using a stovetop for a quick fix or slow-cooking it for hours, taco soup is easy to make and even easier to enjoy. Customize it with your favorite toppings like cheese, sour cream, and tortilla chips to make it a hit with both kids and adults. Plus, it’s ideal for meal prep and stores beautifully for leftovers.
Ingredients Breakdown
Taco soup ingredients are simple, widely available, and packed with flavor. Here’s a breakdown of what you need and substitutions to suit various preferences:
- Ground Beef: Lean ground beef is the base for a hearty soup. You can substitute with ground turkey, chicken, or plant-based alternatives like lentils or tofu for a lighter or vegetarian version.
- Onion & Garlic: These aromatics provide a flavor base, with the onion bringing sweetness and garlic offering savory depth. Adjust the garlic to your taste by adding more or cooking it for a shorter time for a milder flavor.
- Broth: Beef or chicken broth creates a savory base, while vegetable broth works for vegetarians.
- Canned Goods: Canned corn, black beans, chili beans in sauce, crushed tomatoes, and green chiles give convenience and texture. Fresh or frozen corn, and different beans like kidney or pinto beans, can be swapped in.
- Spices: A combination of chili powder, cumin, oregano, onion powder, garlic powder, salt, pepper, and cayenne gives taco soup its signature flavor. Adjust the spice level by adding more chili powder for heat or smoked paprika for extra depth.
Stovetop Cooking Instructions
Step 1: Brown the Beef
Start by heating a large Dutch oven or pot over medium heat. Add the ground beef and chopped onions, cooking for 5-7 minutes until the beef is no longer pink. Stir occasionally to break the beef into smaller pieces. Add minced garlic and cook for an additional 2 minutes until fragrant.
Step 2: Add Ingredients
Next, add beef or chicken broth, drained corn, black beans, chili beans (with sauce), crushed tomatoes, and green chiles. Stir in the spices (chili powder, cumin, oregano, onion powder, garlic powder, salt, pepper, and cayenne) and mix everything thoroughly.
Step 3: Simmer
Bring the soup to a simmer, cover the pot, and reduce the heat to low. Let it simmer for at least 15 minutes, stirring occasionally. For deeper flavor, let it simmer longer—up to 30 minutes. If you want a thicker soup, simmer uncovered to allow some liquid to evaporate.
Step 4: Serve
Ladle the soup into bowls and top with your favorite taco-inspired toppings: shredded cheese, sour cream, diced avocado, crushed tortilla chips, or fresh cilantro. Add a squeeze of fresh lime juice for extra flavor or jalapeños for a spicy kick.
Slow Cooker Version
Step 1: Layer Ingredients
Place the raw ground beef at the bottom of the slow cooker, breaking it into smaller chunks. Add the remaining ingredients—broth, drained corn, beans, crushed tomatoes, green chiles, and spices. Stir everything together.
Step 2: Set Cook Time
Cover the slow cooker and cook on high for 4-6 hours or on low for 8-10 hours. For a quicker meal, use the high setting. For a richer flavor, opt for the low setting.
Step 3: Serve
Once the soup is ready, serve it with your favorite toppings. Taco soup made in the slow cooker is perfect for meal prep, and leftovers reheat wonderfully.
Recipe Variations and Customizations
- Protein Variations: Substitute ground beef with ground turkey, chicken, or plant-based proteins for a lighter or vegetarian version.
- Beans & Corn Variations: Switch up the beans—pinto beans, kidney beans, or hominy work well. You can also use frozen or fresh corn instead of canned for a more natural taste.
- Spice Adjustments: If you prefer more heat, increase the cayenne pepper, add hot chili beans, or mix in fresh jalapeños. For a milder version, skip the cayenne or use a mild salsa.
- Broth Base and Thickness: Adjust the broth amount for a thicker or thinner soup. To thicken, reduce the broth or let the soup simmer uncovered. For a thinner soup, add more broth or water.
FAQs
How can I make this soup healthier?
To make taco soup healthier, use lean ground beef or substitute it with ground turkey, chicken, or plant-based proteins like tofu. Skip or reduce toppings like cheese and sour cream, and opt for lighter options like diced avocado or fresh salsa.
Can I make this soup vegetarian?
Yes! Swap the ground beef for plant-based proteins like tofu or tempeh, and use vegetable broth. Add more beans or vegetables for extra nutrients.
Can I freeze taco soup?
Taco soup freezes very well. Let it cool completely, then store it in an airtight container or freezer-safe bag for up to 3 months. Reheat on the stovetop or microwave when ready to enjoy.
What toppings go well with taco soup?
Taco soup is versatile with toppings. Try shredded cheese, sour cream, diced avocado, lime wedges, tortilla chips, cilantro, jalapeños, or hot sauce for an extra kick.
How long does taco soup last in the fridge?
Taco soup lasts 3-5 days in the fridge when stored in an airtight container. It’s great for meal prep and reheats easily for a quick meal.
Conclusion
Taco soup is a crowd-pleasing dish that combines the bold flavors of tacos with the comfort of a hearty soup. It’s easy to make, highly customizable, and perfect for any occasion—whether you’re cooking on the stovetop for a quick meal or letting it slow-cook all day. With its versatility and ability to be adapted to dietary preferences, taco soup remains a go-to comfort food that’s both satisfying and delicious. Enjoy it for dinner, lunch, or even as a make-ahead meal for busy days!
Easy Taco Soup Recipe
Ingredients:
- 1 lb lean ground beef
- 1 small onion, chopped
- 4-5 cloves garlic, minced
- 4 cups beef or chicken broth
- 1 can (15 oz) corn, drained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) chili beans in chili sauce
- 1 can (28 oz) crushed tomatoes
- 1 can (4 oz) chopped green chiles
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp oregano, onion powder, garlic powder
- Salt, pepper, and cayenne to taste
Instructions:
- Brown the ground beef and chopped onions in a large pot. Add minced garlic and cook for 2 more minutes.
- Add broth, drained corn, black beans, chili beans (with sauce), crushed tomatoes, green chiles, and all spices. Stir well.
- Simmer, covered, for 15-30 minutes, stirring occasionally.
- Serve with your favorite toppings!
For the slow cooker, simply layer the ingredients and cook on high for 4-6 hours or low for 8-10 hours.
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