Come out of your kitchen shell and try something new. Let the warmth and flavors of taco soup tantalize your taste buds.
This easy-to-follow recipe guides you through a quick, delicious, and effortless experience.
And the result is sure to impress everyone at the table. (And you won’t even break a sweat!)
You can whip this recipe up in a single pot, and it requires just a few simple ingredients.
It’s flavorful and filling, perfect for the cooler months of the year.
You’ll savor every bite of this Mexican-inspired taco soup.
When I was young, taco soup was a Sunday dinner staple at my grandma’s house.
We had it at least one Sunday a month, maybe more.
It tasted so good, and I always went back for a second helping.
Today, I still make this delicious soup for my own family. And the best part is, it’s ready in 30 minutes or less.
This comforting soup packs a wallop of South of the Border flavor.
It’s hearty, healthy, and an easy favorite with everyone at the table.
Try it for your own family and see for yourself. Serve it with corn chips, Mexican cornbread, or a plethora of optional toppings.
Either way, your family will love it as much as mine does.
The ingredients list for this may seem a little long, but it’s actually not that bad, especially for soup. Here’s what you’ll need:
- Ground beef. Use lean ground beef for the best results. Ground turkey is another option.
- Beans. You need a can each of chili beans and pinto beans. The recipe calls for mild chili beans, but you can use hot ones instead.
Drain and rinse the pintos, but leave the chili beans undrained. The beans bring plenty of heartiness to the soup.
- Corn. Corn adds a little sweetness to the soup. It also brings more chunkiness and texture.
- Tomatoes and chiles. You use plenty of these in this recipe. Stewed tomatoes, diced tomatoes with chiles (Rotel), and chopped green chiles all appear on the ingredients list.
Don’t shirk on these, as they provide a ton of flavor.
- Taco seasoning and ranch salad dressing mix. The ranch is a little strange, I know. But it pairs well with taco seasoning. You add that once the meat is fully browned.
Save the ranch mix for later, though. You won’t add it until after you add all the other ingredients.
See? It’s not so bad after all! I’ll bet you have a few of those things already sitting in your pantry.
How to Make Taco Soup
This recipe breaks down into three simple steps.
1. Brown and season the ground beef. Cook the ground beef by itself. Once it’s fully browned, drain the pot. Then, add the taco seasoning.
2. Add everything else. Next, you add everything else to the pot. Pay close attention to which canned goods should be drained.
Bring the soup to a boil before reducing the heat.
3. Simmer and serve. Let the soup simmer uncovered for another 15 minutes or so. Once everything is heated through, it’s time to serve. Top it with whatever toppings you like, and enjoy!
Tips for the Best Taco Soup
Keep these tips in mind for the best taco soup:
- Don’t be afraid to tweak the soup’s consistency. It’s unlikely that you’ll need to make it thicker. It’s pretty chunky. However, you can add more beans and veggies if you do want a thicker soup.
To make it thinner, add extra water or some broth.
- Adjust the spice level to suit your tastes. You can use hot chili beans and hot Rotel if you like. You can also add a dash of cayenne or some chopped jalapenos for extra heat.
- Add peppers. You can still add peppers even if you don’t want spicy soup. Add some green or red bell peppers for extra flavor.
- Pay attention to the ingredients list. Some of the canned ingredients need to be drained, and others don’t.
Pay special attention to these notes to prevent your soup from being too watery.
Don’t forget to add plenty of yummy toppings, too! We’ll talk about those next.
Toppings & Variations
This soup tastes great with crushed corn chips or tortilla chips in lieu of crackers. Crumbling some Mexican cornbread into it isn’t a bad idea, either.
Other topping options include:
- Sour cream
- Shredded cheese
- Pico de gallo
- Avocado chunks
- Diced white onion
You can also make some variations to the meat. Swap out the ground beef for turkey.
Or leave the meat out entirely. Simply not adding it makes this meal 100% vegan-friendly.
You can also whip up some tofu “ground beef” to use.
How to Store
You can store leftover soup in the fridge or freezer.
Either way, start by letting the soup cool completely. Then, transfer it into an air-tight container.
It should remain fresh in the refrigerator for 3-5 days.
You can reheat the leftovers in the microwave or on the stove over medium heat.
If you’re freezing the soup, use a freezer-safe container.
Air-tight containers, sealable Souper Cubes, and Ziploc bags all work. Date the container, and freeze it for up to 6 months.
When you want to eat it, it’s best to let it thaw in the fridge overnight.
Then, you can heat it in the microwave or on the stove.
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