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Taco Soup Recipe

This Taco Soup is the perfect meal when you want something quick, healthy, and full of flavor.

With just one pot and a few pantry staples, you can have a satisfying meal in under 30 minutes.

The best part? It’s incredibly versatile—whether you’re using beef, turkey, or going vegetarian, this recipe works for everyone.

Plus, you can easily make it in the stovetop, Crock Pot, or Instant Pot—your choice!

Get ready to dive into this delicious, fuss-free comfort food that’s perfect for any night of the week.

For Taco Soup

• Ground Beef – I use lean ground beef, but ground turkey is a great alternative if you want a lighter version.
• Garlic – Freshly minced garlic gives the soup a savory, aromatic base.
• Chili Powder – Adds a rich, smoky flavor with a bit of heat.
• Cumin – This warm, earthy spice is a key flavor in taco seasoning.
• Salt – Enhances all the flavors in the soup.
• Dried Oregano – Adds an herbaceous touch to balance out the spices.
• Paprika – Gives a subtle smokiness and vibrant color to the soup.
• Onion Powder – Contributes a sweet, savory depth of flavor.
• Black Pepper – A touch of freshly ground black pepper for a mild heat.
• Crushed Tomatoes – These provide a rich, tangy base for the soup.
• Diced Green Chiles – Adds a mild heat and flavor.
• Kidney Beans – These hearty beans add texture and protein.
• Black Beans – Another hearty bean, adding flavor and protein.
• Corn – Adds a sweet, crunchy contrast to the soup.
• Beef Broth – A low-sodium broth to add depth and richness to the soup.

For Taco Soup Toppings

• Tortilla Chips or Fritos – Adds a crunchy, salty element to each bite.
• Sour Cream – Creamy and cool, it helps balance the heat.
• Shredded Cheese – A melty, cheesy topping adds richness.
• Green Onions – Chopped for a fresh, mild onion flavor.
• Avocado – Chopped, creamy avocado adds a refreshing contrast.
• Hot Sauce – For an extra kick of heat, if desired.
• Fresh Cilantro – Chopped cilantro for a burst of freshness and color.

Taco Soup Recipe

Craving something quick, healthy, and packed with flavor? This Taco Soup is the answer! With just one pot and a few simple ingredients, you’ll have a comforting, hearty meal in no time.

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Course: Main Course, Soup

Cuisine: American

Keyword: Taco Soup Recipe

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 5

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Ingredients:

• 1 lb. lean ground beef (or ground turkey)
• 4 cloves garlic, minced (or 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
• 1 (28 oz) can crushed tomatoes, undrained
• 1 (4 oz) can diced green chilies
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 (15 oz) can black beans, rinsed and drained
• 1 (17 oz) can corn, drained
• 2 cups low-sodium beef broth

Optional Toppings:

• Tortilla chips or Fritos
• Sour cream
• Shredded cheese
• Chopped green onions
• Chopped avocado
• Hot sauce
• Fresh cilantro

Instructions:

1. Brown the Meat:
   • In a large soup pot, heat over medium heat.
   • Brown the ground meat, removing any excess grease.
2. Add the Remaining Ingredients:
   • Stir in the remaining ingredients, mixing them well.
3. Simmer the Soup:
   • Bring to a low boil, then reduce the heat to low.
   • Cover and let the soup simmer for about 20 minutes, stirring occasionally.
4. Serve:
   • Once ready, serve with your choice of toppings.

 

Notes:

• Storage: Leftovers can be stored in the fridge for 4-5 days.
• Freezing: Freeze the soup in an airtight container for up to 3 months. Thaw in the fridge and reheat on the stovetop.

 

Variations:

• Vegetarian Taco Soup: Skip the meat and add extra beans.
• Chicken Taco Soup: Use cooked, shredded chicken instead of ground beef.
• Spices: If you prefer, substitute with one packet of taco seasoning.

 

Nutrition

Calories: 516kcal | Carbohydrates: 62g | Protein: 36g | Fat: 16g | Saturated Fat: 6g |Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1541mg | Potassium: 1727mg | Fiber: 18g | Sugar: 12g | Vitamin A: 762IU | Vitamin C: 28mg | Calcium: 149mg | Iron: 9mg

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1. Can I use ground turkey instead of ground beef?
   Yes, absolutely! If you want a lighter version, ground turkey works just as well and still gives the soup that hearty texture and flavor.
2. How can I make the soup spicier?
   Want a bit more heat? Simply add some chopped jalapeños along with the garlic and onions, or toss in a dash of cayenne pepper. You can also amp up the spice with a few dashes of your favorite hot sauce!
3. Can I make this soup in a Crock Pot or Instant Pot?
   You sure can! For the Crock Pot, just brown the ground meat first, then add all the ingredients and cook on low for 4-6 hours. If you’re using an Instant Pot, brown the meat on the sauté setting, then add the ingredients along with one extra cup of broth. Set it to manual/high pressure for 3 minutes, then let the pressure release naturally for 15 minutes.
4. What should I do if the soup is too watery?
   If you prefer a thicker soup, simply add an extra can of beans or a spoonful of tomato paste. You can also let the soup simmer uncovered for a few minutes to reduce the liquid.
5. Can I freeze the leftovers?
   Yes, Taco Soup freezes beautifully! Let it cool completely, then store in an airtight container or freezer-safe bag. It can last up to 3 months in the freezer. When you’re ready to eat, just thaw it in the fridge overnight and reheat on the stove.

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