Description
This hearty Taco Soup recipe combines lean ground beef, tomatoes with green chiles, beans, and a blend of spices for a flavorful and comforting meal. Perfect for a family dinner, it simmers to develop rich flavors and can be topped with cheese, onions, avocado, and tortilla chips for added texture.
Ingredients
Scale
Main Ingredients
- 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
- 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 pot: Drizzle 2 teaspoons of olive oil into a large pot and heat over medium-high heat.
- Brown beef and sauté aromatics: Add 1 1/4 pounds of lean ground beef and the chopped onion to the pot. Crumble and stir occasionally until the beef is browned and the onions are softened. Add the chopped jalapeno (if using) and minced garlic, sauté for an additional 1 minute to release their flavors.
- Drain fat: Drain any excess fat from the beef mixture to reduce greasiness.
- Add liquids and spices: Stir in the diced tomatoes with green chiles, low-sodium beef broth, tomato sauce, chili powder, ground cumin, paprika, dried oregano, and ranch dressing mix (or cilantro and lime juice if preferred). Season with salt and freshly ground black pepper to taste.
- Simmer soup: Cover the pot and let the soup simmer gently for 30 minutes, stirring occasionally to blend the flavors.
- Add beans and corn: Stir in the frozen corn, drained black beans, and drained pinto beans. Cook until all ingredients are heated through. If the soup is too thick, add up to 1/2 cup water to thin it to your desired consistency.
- Finish with fresh flavors: If using the cilantro and lime option instead of ranch mix, stir them in now for a bright, fresh finish.
- Serve: Ladle the soup into bowls and add desired toppings such as shredded Mexican blend cheese, chopped onions, diced avocado, and corn tortilla strips or chips. Serve warm.
Notes
- The jalapeno can be substituted with 1/3 cup chopped bell pepper for a milder flavor or omitted altogether.
- For a stronger spiced flavor, you can double all of the spices listed.
- The original recipe includes ranch dressing mix, but you can omit it and add 1/3 cup cilantro and 1 tablespoon lime juice at the end for a fresher taste.
- Nutrition estimates do not include toppings.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 55mg
