Taco-bout a yummy meal! It’s everything you love about tacos—ground beef, beans, veggies, and spices—served in a stomach-warming broth and topped with shredded cheese and sour cream. It’s the BEST Taco Soup!
You know those memes where the author (presumably) begins making a blanket statement about something, only to be cut off and proven wrong by whatever is in the picture? Yeah… that’s this recipe.
Before I discovered it, I would frequently say, “The perfect soup does not exist.” However, within a fraction of a second of my sampling this soup for the first time, I became that meme. I couldn’t finish the statement. I could barely get out, “The perfect soup does n—” before the deliciousness of this Taco Soup made me eat my words (followed by more of the soup).
Don’t believe that this soup can have such a profound effect on one’s ability to speak? You’ve clearly never tried Taco Soup before. Take a quick gander at that Ingredients list. (Don’t worry, I’ll wait.) See? It’s all your taco favorites, from the beef to the beans. Except that you use a fat spoon to scoop it all up and deliver it to your mouth. It’s just as tasty but without all the filling falling out the other end. The perfect soup? I think so!
How do I thicken my soup?
Consider letting it simmer on LOW heat for a bit longer thereby reducing the water content. It could be just that easy. If it’s a lot more watery than you would like, you can use a cornstarch slurry (cornstarch and water mixed together then stirred into the soup). You can also add evaporated milk or instant mashed potatoes for a creamier texture, add cooked rice or quinoa, or rely on the cheese and sour cream to thicken it up (provided you haven’t already added these toppings).
Ingredients
- 1 lb. lean ground beef
- 4 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp salt adjust to taste
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp freshly ground black pepper
- 1 (28 oz.) can crushed tomatoes, undrained
- 1 (4 oz.) can diced green chilis
- 1 (15 oz.) can kidney beans, rinsed and drained
- 1 (15 oz.) can black beans, rinsed and drained
- 1 (17 oz.) can corn, drained
- 2 cups low-sodium beef broth
How to Make The Best Taco Soup
Step 1: In a large soup pot over medium heat, cook the ground beef until browned. If there’s excess grease, drain it off.
Step 2: Add the minced garlic, chili powder, cumin, salt, oregano, paprika, onion powder and black pepper. Stir to combine with the beef and cook for about 1 minute.
Step 3: Pour in the crushed tomatoes, green chilis, kidney beans, black beans, corn, and beef broth. Mix thoroughly.
Step 4: Increase the heat to bring the soup to a low boil. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes. Stir occasionally to prevent sticking and to ensure even cooking.
Step 5: Serve in a bowl with optional toppings (avocado, cheese, sour cream…).
FAQs & Tips
If you want to set it and forget it, might I suggest glancing at the last question regarding slow cookers. You can chop and prep all the individual ingredients then store them in an airtight container in the fridge. Pull them out within a couple of days and make your soup. If you make the soup ahead of time, you can let it simmer on LOW. It should thicken and the flavors should meld. With this in mind, you may want to start it as soon as possible.
Let the soup cool then store it in an airtight container in the fridge for up to four days. You can also freeze the soup for up to three months. Divide it into smaller servings first to make it easier to reheat later. Speaking of which, you should let it thaw in the fridge overnight then reheat it in the microwave or on the stove.
Nope. I suggest them because there are so many ingredients and you may appreciate the convenience of the can. But you can opt for fresh tomatoes, chilis, corn, and beans (cooked first) if you have the inclination and time. The flavor and texture will change, but I assume that’s what you’re after.
Sure. Drop the ground beef and use vegetable broth instead of beef broth. You can use lentils or crumbled tofu instead of the beef if you feel the dish needs a replacement.
Yes, to both. For the slow cooker, just put all the ingredients inside and cook on LOW for 6–8 hours or HIGH for 3–4 hours. Or you can add them all to the Instant Pot and set it to SOUP or PRESSURE COOK. Cook for 10–15 minutes (plus natural-pressure release time).
Serving Suggestions
I’m going to assume you like Mexican (or at least Tex-Mex) cuisine and make some recommendations for recipes you should try, to be served either with the soup or on another night. First up is Mexican Lasagna. I picked this because it’s a Mexican dish that, like this Taco Soup, has been cross-bred with another style of food, so it should be right up your alley. I will also suggest a side: Esquites (Mexican Street Corn Salad). This one is near and dear to my heart, having had it in Mexico City (though it was served on a cob). The last one is for dessert: Mexican Chocolate Cake with Mascarpone Frosting. Again, it’s a recipe that borrows elements from another cuisine; in this case, the mascarpone, which is native to Italy.
Taco Soup
Ingredients
- 1 pound lean ground beef
- 4 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1 can 28 ounces crushed tomatoes, undrained
- 1 can 4 ounces diced green chilis
- 1 can 15 ounces kidney beans, rinsed and drained
- 1 can 15 ounces black beans, rinsed and drained
- 1 can 17 ounces corn, drained
- 2 cups low-sodium beef broth
For Serving:
- Tortilla chips
- Sour cream
- Shredded cheese cheddar or a Mexican blend
- Chopped green onions
- Diced avocado
- Hot sauce optional, for a kick
- Fresh cilantro chopped
Instructions
- In a large soup pot over medium heat, cook the ground beef until browned. If there’s excess grease, drain it off.
- Add the minced garlic, chili powder, cumin, salt, oregano, paprika, onion powder and black pepper. Stir to combine with the beef and cook for about 1 minute.
- Pour in the crushed tomatoes, green chilis, kidney beans, black beans, corn, and beef broth. Mix thoroughly.
- Increase the heat to bring the soup to a low boil. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes. Stir occasionally to prevent sticking and to ensure even cooking.
- Serve in a bowl with optional toppings (avocado, cheese, sour cream…)
Nutrition
