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–+ servings
A steaming bowl of taco soup topped with shredded cheese, sour cream, sliced jalapeños, and fresh cilantro, photographed on a rustic wooden table with warm golden light

Taco Soup

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings

Ingredients
  

  • 1.5 lbs lean ground beef 85/15 or 90/10 blend
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 packet taco seasoning about 1 oz; or 2.5 tbsp homemade blend
  • 1 can (10 oz) diced tomatoes with green chiles such as Rotel, undrained
  • 1 can (14.5 oz) diced fire-roasted tomatoes undrained
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1.5 cups frozen sweet corn no need to thaw
  • 2 cups low-sodium beef broth or chicken broth
  • 1 tbsp olive oil for browning
  • 1 tsp kosher salt adjust to taste
  • 0.5 tsp black pepper freshly ground
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 0.5 cup sour cream or plain Greek yogurt
  • 1 avocado (diced or sliced)
  • 0.25 cup fresh cilantro roughly chopped
  • 1 lime (cut into wedges)
  • 1 cup crushed tortilla chips for crunch
  • 1 jalapeño (thinly sliced, fresh or pickled)

Instructions
 

  • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened and translucent, stirring occasionally.
  • Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook for 6-8 minutes, allowing it to develop real color and crust before stirring too much. You want browned, not just gray, beef for maximum flavor.
  • Add the minced garlic and cook for 1 additional minute until fragrant. Drain excess fat if needed, leaving about 1 tablespoon in the pot for flavor.
  • Sprinkle the taco seasoning evenly over the beef mixture and stir well to coat. Cook for 1 minute to bloom the spices in the fat.
  • Add the diced tomatoes with green chiles, fire-roasted diced tomatoes, drained black beans, drained kidney beans, frozen corn, and beef broth. Stir everything together, scraping up any browned bits from the bottom of the pot — that's flavor!
  • Season with salt and black pepper. Stir to combine.
  • Bring the soup to a boil over medium-high heat, then reduce heat to medium-low. Let the soup simmer uncovered for 20-25 minutes, stirring occasionally, until the flavors have melded and the broth has deepened in color and taste. For the richest flavor, simmer for the full 30-35 minutes if time allows.
  • Taste and adjust seasoning — add more salt, a pinch of cayenne for heat, or a squeeze of fresh lime juice to brighten everything up.
  • Ladle into bowls and load up with your favorite toppings: shredded cheese, sour cream or Greek yogurt, diced avocado, fresh cilantro, sliced jalapeños, crushed tortilla chips, and a wedge of lime. Serve immediately and enjoy.

Notes

Make ahead: This soup tastes even better the next day as the flavors deepen. Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat with a splash of broth if needed. Freezer friendly: Freeze cooled soup in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. Slow cooker: Brown the beef on the stovetop first, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Instant Pot: Use the sauté function to brown the beef and onions, add all remaining ingredients, seal the lid, and pressure cook on high for 10 minutes with a quick release. For a creamy version: Stir in one 8 oz block of softened cream cheese during the last 5 minutes of simmering for a rich, silky texture. Sodium tip: Use low-sodium canned beans, broth, and tomatoes to significantly reduce the overall sodium content without sacrificing any flavor.
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