Taco Soup
A warm, comforting taco soup filled with ground beef, beans, veggies, and rich spices, perfect for family gatherings or busy weeknights.
Ingredients
For the Soup Base
- 1 lb lean ground beef 85% or 90% Angus preferred
- 1 can diced tomatoes with green chiles
- 1 cup beef broth Use low-sodium for less salt
- 1 can tomato sauce
- 1 cup corn Fresh or canned
For Seasoning
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 pkg ranch dressing mix Optional for added flavor
For Garnishing
- 1 cup shredded cheese Cheddar or Mexican blend
- 1 cup sour cream
- 1 pc avocado Sliced or diced
- 1 cup tortilla chips For serving
Beans
- 1 can black beans Drained and rinsed
- 1 can pinto beans Drained and rinsed
Vegetables
- 1 pc large onion Chopped
- 2 cloves garlic Minced
Instructions
Preparation
- Brown the ground beef in a large pot over medium heat with chopped onions and minced garlic until the meat is no longer pink. Drain any excess fat.
- Stir in diced tomatoes, beef broth, tomato sauce, corn, and the spices. Bring the mixture to a gentle simmer.
- Cover and let the soup simmer for about 30 minutes to allow the flavors to meld.
Finishing
- Add the black beans and pinto beans, cooking until everything is heated through.
- Serve the soup hot, garnished with shredded cheese, sour cream, avocado, and tortilla chips.
Notes
For a slow cooker version, brown the beef first and then transfer to the slow cooker with all other ingredients. Cook on low for 5-6 hours or high for 3-4 hours, adding corn and beans in the last hour. Toppings can vary according to preference.