Description
A hearty one-pot Taco Soup made with seasoned ground beef, beans, corn, tomatoes, and savory beef broth. Serve with your favorite fresh toppings for a comforting, flavor-packed meal that's perfect for busy weeknights or meal prep.
Ingredients
1 tablespoon vegetable oil
2½ pounds lean ground beef
1 large onion, chopped
4 cloves garlic, minced
2 tablespoons taco seasoning
2 tablespoons tomato paste
4 cups beef broth
1 (14-ounce) can petite diced tomatoes
1 (14-ounce) can fire-roasted tomatoes with green chilies
1 (28-ounce) can black beans, drained
1½ cups frozen, fresh, or canned corn
Salt, to taste
Freshly ground black pepper, to taste
Sour cream, for serving
Fresh cilantro, for serving
Lime wedges, for serving
Shredded cheese, for serving
Diced avocado, for serving
Sliced red onion, for serving
Tortilla strips, for serving
Instructions
- Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the ground beef and cook for 5 to 6 minutes, breaking it apart until browned. Drain excess fat if needed and season lightly with salt and pepper.
- Reduce the heat to medium. Add the chopped onion and cook for about 2 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
- Mix in the taco seasoning and tomato paste, stirring to coat the beef. Cook for 1 to 2 minutes.
- Pour in the beef broth, then add the diced tomatoes, fire-roasted tomatoes with green chilies, black beans, and corn. Season lightly with salt and pepper.
- Bring the soup to a boil, cover, reduce the heat, and simmer for 25 to 30 minutes.
- Taste and adjust the seasoning with additional salt, pepper, or taco seasoning if desired.
- Serve hot with sour cream, shredded cheese, avocado, cilantro, sliced red onion, lime wedges, and tortilla strips.
Notes
Substitute ground turkey or shredded chicken for a lighter version.
Use pinto or kidney beans instead of black beans if preferred.
Add diced jalapeños or cayenne pepper for extra heat.
For a thicker soup, add extra tomato paste or simmer with slightly less broth.
For a vegetarian version, replace the beef with additional beans and use vegetable broth.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 890 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.8 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 31 g
- Cholesterol: 75 mg
