Ingredients
Main Ingredients
- 1 pound lean ground beef (or ground turkey)
- 4 cloves garlic, minced (or substitute 1 teaspoon garlic powder)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 28 ounce can crushed tomatoes, undrained
- 4 ounce can diced green chiles
- 15 ounce can kidney beans, rinsed and drained
- 15 ounce can black beans, rinsed and drained
- 17 ounce can corn, drained
- 2 cups low-sodium beef broth
Toppings (optional)
- Tortilla chips or Fritos
- Sour cream
- Shredded cheese
- Green onions, chopped
- Avocado, chopped
- Hot sauce
- Fresh cilantro
Instructions
- Brown the Meat: Heat a large soup pot over medium heat. Add the lean ground beef and cook until browned, breaking it up as it cooks. Remove any excess grease from the pot to keep the soup light.
- Add Ingredients and Combine: To the browned meat, add minced garlic, chili powder, cumin, salt, oregano, paprika, onion powder, black pepper, crushed tomatoes (with juices), diced green chiles, kidney beans, black beans, corn, and low-sodium beef broth. Stir well to combine all ingredients evenly.
- Simmer the Soup: Bring the mixture to a low boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes. Stir occasionally to prevent sticking and help the flavors meld.
- Serve with Toppings: After simmering, serve the taco soup hot garnished with your favorite toppings such as tortilla chips, sour cream, shredded cheese, chopped green onions, avocado, hot sauce, or fresh cilantro.
Notes
- The nutritional information does not include any toppings.
- Leftover taco soup can be stored in the refrigerator for 4-5 days.
- To freeze, place soup in a freezer-safe container or bag and freeze for up to 3 months. Thaw in the refrigerator and reheat simmering on the stove until warmed through.
- Instant Pot Variation: Brown the ground beef using the sauté setting. Remove grease, then add remaining ingredients plus 1 extra cup of broth. Cook on manual/high pressure for 3 minutes, then allow a 15-minute natural pressure release before opening the lid.
- Crock Pot Variation: Brown ground beef on the stovetop, then transfer to a slow cooker with remaining ingredients. Cook on low for 4-6 hours. Add toppings as desired.
- Vegetarian Option: Omit meat and add additional beans for protein.
- Chicken Variation: Substitute cooked shredded chicken for ground beef.
- Spice Mix Substitute: One packet of taco seasoning can replace the individual dry spices listed.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
