Easy Taco Soup is a delicious, hearty meal that brings all the wonderful flavors of tacos to your bowl. This recipe is perfect for busy weeknights and is great for sharing with family and friends. It’s nutritious, filling, and can be made on the stove or in a slow cooker. Plus, it’s a fantastic way to use pantry staples and ingredients you may already have at home.
how to make Easy Taco Soup
Ingredients:
- 1 pound (500g) lean ground beef
- 1 small onion, chopped
- 4-5 cloves garlic, minced
- 4 cups (946ml) beef or chicken broth or stock
- 1 (15 oz) (432g) corn, drained
- 1 (15 oz) (425g) black beans, drained and rinsed
- 1 (15 oz) (425g) chili beans in chili sauce
- 1 (28 oz) (793g) crushed tomatoes
- 1 (4 oz) (113g) chopped green chiles
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- Onion powder and garlic powder
- Salt, pepper, and cayenne pepper to taste
Directions:
STOVE TOP VERSION:
- In a large pot, brown the ground beef over medium heat. Drain excess fat.
- Add the chopped onion and minced garlic. Cook until the onion is soft.
- Stir in the broth, corn, black beans, chili beans, crushed tomatoes, and green chiles.
- Add chili powder, cumin, oregano, onion powder, garlic powder, salt, pepper, and cayenne. Mix well.
- Bring the soup to a boil, then lower the heat and let it simmer for about 20 minutes.
SLOW COOKER VERSION:
- In a skillet, brown the ground beef over medium heat. Drain excess fat.
- Transfer the beef to the slow cooker. Add chopped onion, minced garlic, broth, corn, black beans, chili beans, crushed tomatoes, and green chiles.
- Season with chili powder, cumin, oregano, onion powder, garlic powder, salt, pepper, and cayenne. Stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
how to serve Easy Taco Soup
Serve Easy Taco Soup warm, topped with your favorite toppings. Shredded cheese, sour cream, diced avocado, and crushed tortilla chips make excellent additions. You can also garnish with fresh cilantro or lime wedges for an extra burst of flavor.
how to store Easy Taco Soup
To store leftover soup, let it cool and then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to store it for a longer period, you can freeze it in a freezer-safe container for up to 3 months. Just thaw in the refrigerator overnight before reheating.
tips to make Easy Taco Soup
- Use lean ground beef or substitute with ground turkey or chicken for a lighter option.
- Customize the spices to your liking by adjusting the heat level with more or less cayenne pepper.
- For a vegetarian version, replace meat with additional beans or lentils.
- Add some chopped bell peppers or zucchini for extra veggies.
variation
For a more adventurous twist, try adding a packet of taco seasoning instead of the individual spices. This can enhance the flavor profile and make preparation even simpler.
FAQs
1. Can I use canned vegetables in this recipe?
Yes, you can use canned vegetables to save time. Just be sure to drain and rinse them well.
2. Is this soup gluten-free?
Yes, as long as you use gluten-free broth and beans, this soup can be a great gluten-free option.
3. How can I make this soup spicier?
You can add more cayenne pepper, diced jalapeños, or even hot sauce to increase the heat in your taco soup. Adjust it to your spice preference!
Easy Taco Soup
Ingredients
Main Ingredients
- 1 pound lean ground beef Can substitute with ground turkey or chicken.
- 1 small onion, chopped
- 4-5 cloves garlic, minced
- 4 cups beef or chicken broth Use gluten-free broth for a gluten-free option.
- 1 15 oz corn, drained Canned corn works well.
- 1 15 oz black beans, drained and rinsed
- 1 15 oz chili beans in chili sauce
- 1 28 oz crushed tomatoes
- 1 4 oz chopped green chiles
Spices and Seasoning
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- to taste onion powder
- to taste garlic powder
- to taste salt
- to taste pepper
- to taste cayenne pepper Adjust based on desired heat level.
Instructions
Stove Top Version
- In a large pot, brown the ground beef over medium heat. Drain excess fat.
- Add the chopped onion and minced garlic. Cook until the onion is soft.
- Stir in the broth, corn, black beans, chili beans, crushed tomatoes, and green chiles.
- Add chili powder, cumin, oregano, onion powder, garlic powder, salt, pepper, and cayenne. Mix well.
- Bring the soup to a boil, then lower the heat and let it simmer for about 20 minutes.
Slow Cooker Version
- In a skillet, brown the ground beef over medium heat. Drain excess fat.
- Transfer the beef to the slow cooker. Add chopped onion, minced garlic, broth, corn, black beans, chili beans, crushed tomatoes, and green chiles.
- Season with chili powder, cumin, oregano, onion powder, garlic powder, salt, pepper, and cayenne. Stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
