Filled with beef, corn and beans in a taco flavored broth, this taco soup is one of the best there is. It’s simple to prepare, and will become a favorite in your household for years to come.
What is taco soup?
Although, often compared to chili, it’s a bit different. While both have a lot of similarities, there are things that distinguishes the two from one another. Both have beef, beans and tomatoes, but taco soup has more veggies and is taco flavored. For my recipe, I use beef, corn, pinto beans, black beans, tomatoes and a variety of seasoning that gives it the authentic Mexican-style flavors.
How to prepare
Taco soup is very easy to prepare. Mostly all of the ingredients, with the exception of the beef, onion, bell pepper and seasoning, are in a can. This will save plenty of time on prepping.
The first step is preparing your seasoning. Although, a packaged taco seasoning can be used, I chose to compose a taco seasoning using salt, cumin, chili powder, paprika, crushed pepper, garlic and onion powders. While I have used a packaged taco seasoning in the past, I like preparing seasoning on my own much better.
Next, you will brown and drain your beef. I use ground chuck because it contains less fat, but has just as much flavor. However, feel free to use ground beef if that’s what you prefer. Once, you have cooked and drained your meat, you will saute your onion and bell pepper until they have become fragrant and translucent. You will then add your beef back to the pot, along with all of your other ingredients, except the cornstarch and cilantro.
Once the soup have simmered for quite a bit, you will make cornstarch slurry by mixing cornstarch with some of the soup liquid. Stir this into your soup, and it will give it a thicker consistency; this step can be omitted if you prefer soup not be thickened. I’ve honestly made it both ways, but I’ve found that using a thickener makes it much better. Please note that if you’re using a pre-package taco seasoning, a thickener will not be needed, as most of these products already have a thickening agent.
Lastly you will simmer for additional time, and stir in the cilantro right before serving. This soup can be cooked for a minimum of 45 minutes. However, as with any soup or stew, the longer it cooks, the better it will be.
Another good thing about this recipe is the fact that it freezes very well. If sealed in an airtight container, it will last for up to 60 days in the freezer.
What to serve with taco soup?
When it comes to toppings, you can eat whatever you like on a standard taco. Sour cream, cheese, pico de gallo, avocado, cilantro, green onions and tortilla chips are some of the favorite toppings that people enjoy with this soup.
If you make this recipe, please tag me on Instagram. I hope you enjoy!
Taco Soup
Ingredients
- 2 lb ground chuck
- 1 bell pepper, diced
- 1 medium yellow onion, diced
- 1 tsp paprika
- 1 tsp italian seasoning
- 2 tsp chili powder
- 1/2 tsp crushed red pepper
- 2 tsp cumin
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 tsp salt
- 2 cups beef broth
- 2 14.5 oz can diced tomatoes
- 4.5 oz can green chiles
- 15.25 oz can corn, drained
- 14.5 oz can black beans, drained an rinsed
- 14.5 oz can pinto beans, drained an rinsed
- 1 tbsp corn starch
- 2 tbsp fresh cilantro chopped
Instructions
- In a small bowl or cup, mix paprika, italian seasoning, chili powder, cumin, crushed red pepper, cumin, garlic powder, onion powder and salt. This is your seasoning.
- Heat a large pot or dutch oven over medium high heat. Drizzle a small amount of oil in pot and add ground chuck, crumbling and stirring until beef is browned. Drain excess fat from meat and set aside.
- Add a little more oil to same pot and add onion and bell pepper. Saute for 3 minutes.
- Return ground chuck to pot. Stir in beef broth, diced tomatoes, corn, chiles, beans and seasoning. Cover with lid and simmer for 45 minutes, stirring occasionally.
- In a small bowl or measuring cup, whisk cornstarch and 1/3 cup of soup liquid. Whisk until you see no lumps. Stir this mixture in soup. Simmer for additional 30 minutes.
- Taste soup and add more salt if needed.
- Stir in cilantro. Serve hot with toppings of choice.
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