Description
This easy taco soup is a quick, flavorful, and hearty meal that comes together in just 30 minutes. Packed with protein, fiber, and bold spices, it’s perfect for a busy weeknight. Make it on the stovetop for a fast dinner or use a slow cooker for a set-it-and-forget-it meal.
Ingredients
Scale
- 1 pound lean ground beef
- 1 small onion, chopped
- 4-5 cloves garlic, minced
- 4 cups beef or chicken broth
- 1 can (15 oz) corn, drained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) chili beans in chili sauce
- 1 can (28 oz) crushed tomatoes
- 1 can (4 oz) chopped green chiles
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt, pepper, and cayenne pepper to taste
Instructions
- Brown the beef and onions: In a large pot or Dutch oven, cook the ground beef and chopped onions over medium heat, breaking up the meat with a spoon, until the beef is browned and no longer pink. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Combine the ingredients: Pour in the broth, then add the drained corn, black beans, chili beans with their sauce, crushed tomatoes, and green chiles. Stir well to ensure everything is evenly distributed.
- Season the soup: Sprinkle in the chili powder, cumin, oregano, onion powder, garlic powder, salt, and pepper. Stir again so the flavors blend into the broth.
- Simmer to enhance flavors: Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for at least 15 minutes, stirring occasionally. If you prefer a thicker soup, simmer uncovered for a few extra minutes.
- Taste and adjust: Sample the soup and adjust seasoning as needed. Add cayenne pepper for extra heat or a squeeze of lime juice for brightness.
- Serve with toppings: Ladle the soup into bowls and garnish with your favorite toppings, such as shredded cheese, sour cream, avocado, chopped cilantro, or tortilla chips.
Notes
- To make it in a slow cooker, brown the beef first (optional), then add all ingredients and cook on high for 4-6 hours or low for 8-10 hours.
- To make it vegetarian, swap ground beef for an extra can of beans or lentils and use vegetable broth.
- Storage: Keep leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat on the stove or in the microwave.
- For a spicier soup, use hot green chiles, add extra cayenne, or stir in some diced jalapeños.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop or Slow Cooker
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 2 cups
- Calories: 130 kcal
- Sugar: 3g
- Sodium: 365mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 19g
- Cholesterol: 46mg