Embrace the joy of quick, flavorful meals that bring everyone to the table without stress. This easy taco soup recipe is your answer to busy weeknights. It combines robust flavors with incredible simplicity, making it a fantastic choice for any home cook. Get ready to discover your new favorite comforting, family-approved dish that satisfies every time.
Why You’ll Love This Easy Taco Soup
This simple taco soup is a true kitchen hero, designed for busy schedules and big appetites.
- Quick Preparation and Cooking Time: From prep to bowl, you will have dinner ready in under 40 minutes.
- Minimal Cleanup, One-Pot Recipe: Everything cooks in a single pot, drastically reducing your post-dinner chores. Studies show that one-pot meals offer numerous benefits, including simplified preparation and easy cleanup.
- Crowd-PLeasing, Family-Friendly Flavors: The familiar taste of tacos in soup form is a hit with kids and adults alike.
- Customizable with Favorite Toppings: Personalize each bowl with endless topping options to suit every preference.
- Budget-Friendly and Versatile Ingredients: This recipe uses affordable pantry staples you likely already have on hand.
- Perfect for Busy Weeknights: A complete meal that is both hearty and quick, ideal for those hectic evenings.
Ingredients
Gather your simple ingredients to create this delicious taco soup recipe easy enough for any cook.
- 1 Tbsp olive oil
- 1 lb. ground beef
- 1 yellow onion
- 4 cloves garlic
- 1 cup frozen corn
- 2 10 oz. cans diced tomatoes with green chiles
- 1 15 oz. can pinto beans, drained
- 1 15 oz. can black beans, drained
- 1 packet taco seasoning*
- 1 packet ranch seasoning*
- 3 Tbsp tomato paste
- 2 cups water
Notes & Substitutions
You can easily adapt this easy taco soup recipe to fit your dietary needs or ingredient availability. For the ground beef, feel free to use ground turkey or ground chicken for a leaner option; just adjust cooking time as needed. If you do not have pinto or black beans, kidney beans or cannellini beans work wonderfully. Fresh or frozen corn both perform beautifully in this dish. Use two tablespoons of a homemade blend of chili powder, cumin, and paprika if you prefer to skip the taco seasoning packet. For a dairy-free soup, simply omit any dairy-based toppings. This naturally gluten-free recipe just requires checking your seasoning packets to ensure they are also gluten-free.
Equipment
You will appreciate how little equipment is needed for this fantastic one-pot meal.
- Large soup pot or Dutch oven
- Stirring spoon or spatula
- Cutting board and sharp knife
- Can opener
Instructions
Follow these straightforward steps to prepare your amazing homemade taco soup. This taco soup recipe easy to follow will guide you to a delicious meal.
Prep Ahead: Before you start cooking, gather all your ingredients. Dice the yellow onion finely and mince the garlic cloves. Open and drain your cans of pinto and black beans, but keep the juices with the diced tomatoes and green chiles.
Add the olive oil and ground beef to a large soup pot or Dutch oven. Cook the beef over medium heat, breaking it up with your spoon, until it is fully browned and no pink remains. If you are using a higher-fat content ground beef, carefully drain any excess fat from the pot before moving on. This step builds a rich flavor foundation for your soup.
While the beef is cooking, ensure your onion is diced and garlic is minced. Once the beef is browned, add the diced onion and minced garlic to the pot. Continue to cook over medium heat, stirring occasionally, until the onions become soft and translucent, usually about 5-7 minutes. This develops a fragrant base.
Now, add the remaining canned goods and corn. Stir in the frozen corn, the drained pinto beans, the drained black beans, and the diced tomatoes with green chiles, including their juices. Give everything a good stir to ensure it is well combined.
Next, add the essential flavor builders. Stir in the tomato paste, the entire packet of taco seasoning, the entire packet of ranch seasoning, and the 2 cups of water. Mix thoroughly until all the seasonings are fully incorporated into the liquid and vegetables. Turn the heat up to high, place a lid on the pot, and bring the soup up to a rolling boil.
Once the soup is boiling, reduce the heat to medium-low. Let the soup simmer gently for 15 minutes, stirring occasionally to prevent sticking and allow the flavors to meld beautifully. This simmering time is key to developing the rich, deep taste of your taco soup.
Before serving, taste the soup and adjust the seasonings if necessary. You might want to add a pinch more salt or a dash of black pepper to your liking. Serve this hearty easy taco soup recipe hot with all your favorite toppings!
Pro Tips & Troubleshooting
Achieving the best flavor in your taco soup is all about a few key techniques. For Perfect Browning, ensure you brown your ground beef well before adding other ingredients; this creates a rich, savory foundation. Don’t skip the tomato paste for Flavor Depth; it adds a concentrated umami punch that really enhances the soup. If you are looking for Adjusting Thickness, you can simmer the soup uncovered for a longer period to reduce it, or for a quicker fix, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of simmering. Control the Spice Level by adding a pinch of cayenne pepper, a few dashes of your favorite hot sauce, or even some diced jalapeños during the simmering stage. To prevent Preventing Mushy Beans, you can add the drained canned beans during the last 5-10 minutes of simmering, allowing them to heat through without overcooking. Always practice Salt Balance by tasting your soup before adding extra salt, as seasoning packets often contain sodium.
Serving, Storage & Variations
This versatile taco soup recipe easy to customize offers endless possibilities.
Serving Suggestions:
Top your hot soup with shredded cheddar cheese, a dollop of sour cream or Greek yogurt, crushed tortilla chips, sliced green onions, fresh cilantro, or diced avocado. A squeeze of lime juice also adds a bright, zesty finish.
Make-Ahead:
You can brown the ground beef and sauté the onions and garlic a day in advance, storing them in an airtight container in the refrigerator. This cuts down on active cooking time when you are ready to assemble the soup.
Storage:
Leftover taco soup stores beautifully. Allow the soup to cool completely, then transfer it to an airtight container. It will last safely in the refrigerator for up to 3-4 days.
Reheating:
Reheat individual portions on the stove-top over medium-low heat until warmed through, or in the microwave in 1-minute intervals, stirring between each, until hot.
Variations:
- Chicken Taco Soup: Use shredded rotisserie chicken or cooked chicken breast instead of ground beef.
- Vegetarian Option: Swap the ground beef for an extra can of beans (like chickpeas) and 1 cup of cooked lentils.
- Spicy Version: Add a diced jalapeño or serrano pepper with the onions, or a pinch of cayenne pepper.
- Creamy Taco Soup: Stir in 4 ounces of softened cream cheese or 1/2 cup of sour cream during the last few minutes of simmering until melted and smooth.
Nutrition Information
This homemade taco soup offers a balanced meal, rich in protein and fiber. While exact values vary based on ingredients and toppings, each serving provides a substantial amount of lean protein from the ground beef and plenty of fiber from the beans and corn. It is a hearty and satisfying option that can easily fit into various dietary plans. According to research from the Harvard T.H. Chan School of Public Health, foods rich in protein and fiber are crucial for a healthy diet and can contribute to satiety and overall well-being. Customizing ingredients, like using leaner meat or reducing cheese toppings, will influence the final nutritional content.
| Component | Amount (Estimated per 1.5 cup serving) |
|---|---|
| Calories | 350-450 |
| Protein | 25-30g |
| Fat | 15-20g |
| Carbohydrates | 30-40g |
| Fiber | 8-10g |
FAQ
Can I freeze taco soup?
Absolutely, this soup freezes wonderfully. Let it cool completely, then transfer to freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
How long does taco soup last?
Stored in an airtight container in the refrigerator, your taco soup will remain fresh and delicious for 3 to 4 days. Always ensure it cools fully before refrigerating.
Can I make this in a slow cooker?
Yes, you can adapt this easy taco soup recipe for a slow cooker. Brown the beef, onion, and garlic first. Then, combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Is this soup spicy?
This recipe has a mild spice level from the diced tomatoes with green chiles and taco seasoning. You can easily increase or decrease the heat to your preference.
What can I use instead of ranch seasoning?
If you don’t have ranch seasoning, you can substitute it with a blend of onion powder, garlic powder, dried dill, and a pinch of dried chives. Adjust quantities to taste.
How to thicken taco soup?
To thicken the soup, you can create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the simmering soup until thickened. Alternatively, mash some of the beans against the side of the pot.
Conclusion
You now have all the tools to create a truly delicious and incredibly easy taco soup recipe. It’s the perfect harmony of robust flavors and minimal effort, making it an ideal choice for any busy night. We encourage you to try this recipe, customize it with your favorite toppings, and make it your own. Get ready to enjoy a warm, comforting bowl that will quickly become a cherished family favorite!
