1. Can I make Taco Soup in advance?

Yes, Taco Soup is an excellent dish for meal prepping! You can make it a day or two ahead of time and store it in the refrigerator. The flavors will deepen and meld, making it even more delicious when reheated. Just make sure to let it cool before storing, and it will last for up to 4 days in the fridge.

2. How can I make Taco Soup spicier?

If you love a bit of heat, there are plenty of ways to spice up your Taco Soup! Add some diced jalapeños or chili peppers while cooking the beef. You can also increase the amount of taco seasoning or add a dash of hot sauce at the end for a fiery finish.

3. Can I use a slow cooker for Taco Soup?

Absolutely! Taco Soup is perfect for the slow cooker. Simply brown the ground beef and sauté the onions and garlic, then transfer everything to the slow cooker. Add the rest of the ingredients and cook on low for 6-8 hours or high for 3-4 hours. It will be just as flavorful and comforting!

4. Is Taco Soup gluten-free?

Yes, Taco Soup is naturally gluten-free! Just be sure to check the ingredients in the taco seasoning to confirm that it’s free of gluten. Most store-bought taco seasonings are gluten-free, but it’s always good to double-check.

Taco Soup Recipe – Easy & Quick

Name: Taco Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 lb Ground Beef; 1 medium Onion, chopped; 2 cloves Garlic, minced; 1 packet Taco Seasoning; 1 can (15 oz) Diced Tomatoes; 1 can (15 oz) Black Beans, drained and rinsed; 1 cup Corn kernels (frozen or canned); 4 cups Chicken Broth; 1 can (4 oz) Green Chiles; 1 cup Cheddar Cheese, shredded (for topping)

Description

Taco Soup is a hearty and flavorful one-pot meal featuring a savory combination of ground beef, beans, tomatoes, and taco seasoning. This versatile dish can be made on the stove, in a slow cooker, or in an Instant Pot, and is perfect for a cozy family dinner or meal prepping for the week ahead.

Ingredients

Scale

1 lb Ground Beef
1 medium Onion, chopped
2 cloves Garlic, minced
1 packet Taco Seasoning
1 can (15 oz) Diced Tomatoes
1 can (15 oz) Black Beans, drained and rinsed
1 cup Corn kernels (frozen or canned)
4 cups Chicken Broth
1 can (4 oz) Green Chiles
1 cup Cheddar Cheese, shredded (for topping)

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Instructions

Heat a large pot over medium heat and add the ground beef. Cook until browned, breaking it apart as it cooks.
Add the chopped onion and minced garlic to the pot and sauté for 3-5 minutes until the onion softens.
Stir in the taco seasoning and cook for 2 minutes to bring out the flavors.
Add the diced tomatoes, black beans, corn, green chiles, and chicken broth. Stir everything together to combine.
Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, stirring occasionally.
Once done, taste and adjust the seasoning, adding salt or more taco seasoning as needed.
Serve the soup hot, topped with shredded cheddar cheese and any other optional toppings like sour cream or cilantro.

Notes

This soup can be made ahead and stored in the refrigerator for up to 4 days.
If you prefer a thicker soup, mash some of the black beans before adding them to the pot.
If you prefer a spicier version, add jalapeños or use spicy taco seasoning.
This soup can be easily made in a slow cooker. Brown the beef and sauté the onions and garlic, then transfer everything to the slow cooker and cook on low for 6-8 hours.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop, Slow Cooker, Instant Pot
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 350
Sugar: 5g
Sodium: 800mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 8g
Protein: 20g
Cholesterol: 45mg