Hearty, spicy, and oh so flavorful TACO SOUP filled with meaty goodness is ready to warm your belly up! Enjoy your favorite Mexican comfort food with all of the tasty ingredients and without the messy spills. Make this super easy recipe in the comfort of your kitchen in just a few minutes to satisfy your cravings!
Whether it’s Tuesday or not, we all love tacos! I especially love how the meaty filling simply blends with all the other ingredients. The salsa topping makes it so scrumptious you’ll surely get another one just to satisfy your cravings. This tasty treat gets a bit too messy as some of the filling may fall off.
Luckily, that’s not a problem with taco soup. It’s simply everything we love about tacos turned into a hearty dish and in a bowl! Now, THIS is something we all should live for!
What is Taco Soup?
Taco soup is an Americanized variation of the traditional Mexican street food served in a crunchy tortilla. This recipe takes away the crunchy tortilla and instead a rich broth, typically of the meat, is added into it. The dish is often eaten as a dip because it is so meaty.
The Taco Soup ingredients are basically what makes the filling for the regular Mexican Taco with the added hearty broth. The sauce or soup acts as a taste binder as all the ingredient’s flavors come together in the liquid.
And my secret twist for this recipe is my very own Homemade Taco Seasoning.
Taco Soup Recipe
What’s better meat for Tacos than beef? I love using beef because it has natural fats. The fats add flavor and serve as its own oil when you sauté or fry it. Yes, even the lean ground beef could contain some fats. That’s what makes the meat so rich and tasty.
My favorite part about any soup is the flavorful sauce or liquid where everything is cooked, mixed, and extracted. The magic happens here where all the ingredients combine. It is preferable to use the type of broth similar to the meat you are using to have flavor cohesion.
The mix of different spices and seasoning in this dish is what makes it perfect as a cozy meal. Jalapenos, garlic, chili peppers, cumin, and paprika gives the dish a smoky and spicy flavor that lingers in your mouth. Don’t worry, it’s not too spicy, as the soup will dilute any overpowering flavors.
Beans and Veggies
I know you might have reservations about beans but hear me out. There are two types used for this recipe. Pinto and black beans are the best variants for this dish because of their nutty taste. The main difference between the two is their texture.
If using dried beans instead of the canned ones, I suggest soaking these beans in water six to eight hours before you start cooking the Taco Soup. Then drain and rinse them before putting in the pot.
As most of you know, the best pair for any taco is a good salsa, we’ll also do that here. Although it’s not a veggie (technically😉), tomatoes are excellent salsa bases. Heck! It wouldn’t be salsa without it.
We’ll use tomato sauce and chopped tomatoes for that fresh feel. Green chili peppers and frozen corn are key players for this dish for adding the contrasting sweet and spicy tastes.
These topping may be optional but including these flavors will definitely give your dish an extra special kick. Sliced avocado, tortilla strips, green onions, cilantro, and sour cream are highly suggested. Basically, anything you would add to a regular taco can be paired with taco soup!
The beauty of this Easy Taco Soup recipe is that you can add your own twist. I personally love the beefy taste of this recipe as it fits perfectly well with all the ingredients. However, some of you might not be into beef or beans so here’s a guide to different variations.
- You can replace it with chicken breast to have Chicken Taco Soup. I suggest adding thyme to boost the natural flavor of the chicken.
- Oh, I see you’re a vegan, we have just the version for you. Replace the meat with kidney beans to have a protein-loaded Vegetarian Taco Soup.
- You may also swap broth with a plant-based broth by boiling scraps of onion, celery, garlic, carrots, or any flavorful vegetable that can be softened by boiling.
- Try a Cheesy Taco Soup if you have low heat tolerance. Simply add a bit of cream to the pot and grate your favorite cheese on top of the hot pot. The melted cheese nullifies most of the spiciness so you can enjoy this dish without fear.
What to Serve with Taco Soup?
I’m personally tempted to make my favorite appetizers for this taco soup recipe. There are tons of dishes we can make along with this one so I’ve shortlisted a few options for you. Here are my recommendations “ImmaCommendations”.
Storing Taco Soup
Oh! I see you’ve made a bit too much taco soup. Don’t worry, here’s how you should store the dish so you can enjoy it some other day.
Wait for it to cool down to room temperature and simply place it in an airtight container and refrigerate it. This would last for about a week at most but you can also freeze it if you need it longer.
Other Hearty Soups to Try
How to Make Taco Soup
Heat some oil in a large skillet or cast iron over medium-high heat. Once heated, add the ground beef, breaking it up and stirring for about 3-5 minutes or until browned. Remove this and set aside.
Pour about 1-2 tablespoons oil into the pan, then add chili pepper, cumin, garlic, jalapeno peppers, paprika, and oregano spice. Stir for about 30 seconds.
Add the chopped onions and ground beef and continue cooking for about 3-5 minutes or until onions are soft.
Finally, add in the tomato sauce, diced tomatoes, corn, green chili, rinsed black beans, beef broth, rinsed pinto beans, and taco seasoning. Bring it to a boil and let it cook on medium-low heat for 15 -20 minutes. Adjust seasoning with salt and pepper and water to taste and desired soup consistency. Serve warm with the optional toppings.
- 1 tablespoon (14ml) oil
- 1 pound (453.59g) lean ground beef
- 1-2 tablespoons (14ml-28ml) oil
- 1 tablespoon (8g) chili powder
- 2 teaspoons (6g) ground cumin
- 1 tablespoon (8g) minced garlic
- 1 jalapeno , seeded and finely chopped
- 1 teaspoon (2g) paprika
- 2 teaspoons (2g) oregano spice
- 1 medium onion , chopped (about 1 ½ cup)
- 1 (8 oz) can of tomato sauce
- 1 (14.5 oz) can of diced tomatoes
- 1 ½ cup (247.5g) frozen corn
- 4 ounces (113.4g) green chile peppers
- 1 (15 oz) can of black beans , drained and rinsed
- 1 (15 oz) can of pinto beans , drained and rinsed
- 2 cups (500ml) beef broth or more
- 1 tablespoon (12g) taco seasoning (homemade HERE)
- salt and pepper to taste
- sour cream
- green onions
- sliced avocado
- tortilla strips
- Heat some oil in a large skillet or cast iron over medium-high heat. Once heated, add the ground beef, breaking it up and stirring for about 3-5 minutes or until browned. Remove this and set aside.
- Pour about 1-2 tablespoons of oil into the pan, then add chili pepper, cumin, garlic, jalapeno peppers, paprika, and oregano spice. Stir for about 30 seconds.
- Add the chopped onions and ground beef and continue cooking for about 3-5 minutes or until onions are soft.
- Finally, add in the tomato sauce, diced tomatoes, corn, green chili, rinsed black beans, beef broth, rinsed pinto beans, and taco seasoning. Bring it to a boil and let it cook on medium-low heat for 15 -20 minutes. Adjust seasoning with salt and pepper and water to taste and desired soup consistency.
- Serve warm with the optional toppings.
Tips & Notes:
- You can replace it with diced chicken breast to have Chicken Taco Soup.
- Replace the meat with kidney beans and swap broth with a plant-based broth for a Vegetarian Taco Soup.
- If using dried beans instead of the canned ones, make sure to soak them in water six to eight hours before you start cooking.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.