Easy Taco Soup is a delicious and hearty meal that’s perfect for any occasion. This flavorful dish combines the rich tastes of taco seasoning, beans, and fresh vegetables, making it both filling and satisfying. Whether you’re looking for a comforting dinner or a quick meal for a busy night, this taco soup is a great choice.
Why Make This Recipe
Making Easy Taco Soup is not only simple but also quick! It uses common ingredients that you might already have in your pantry. Plus, it’s a great way to enjoy the classic flavors of tacos in a warm, soothing soup. Perfect for family dinners or game day, this recipe is sure to please everyone at the table.
How to Make Easy Taco Soup
Here’s how you can prepare this comforting Easy Taco Soup in no time.
Ingredients
- 1 pound lean ground beef
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 2 tablespoons taco seasoning
- 4 cups beef broth
- 1 (14 ounces) can fire roasted diced tomatoes
- 1 (15 ounces) can corn (drained)
- 1 (15 ounces) can black beans (drained)
- 1 (15 ounces) can pinto beans (drained)
- 1 (4 ounces) can green chiles
- 1 (7 ¾ ounces) can El Pato tomato sauce (Mexican hot style)
- Sour cream
- Avocado (sliced)
- Tomato (diced)
- Cilantro
- Tortilla chips
Directions
- In a large stock pot, cook 1 pound of lean ground beef and 1 small diced yellow onion together over medium-high heat.
- When the meat is browned, add 3 cloves minced garlic and 2 tablespoons taco seasoning. Sauté for another minute to blend the flavors.
- Next, add 4 cups of beef broth, 1 can of fire roasted diced tomatoes, 1 can of corn, 1 can of black beans, 1 can of pinto beans, 1 can of green chiles, and 1 can of El Pato tomato sauce to the pot.
- Bring everything to a boil. Then, reduce the heat to low and let it simmer for about 10-15 minutes. This will let all the flavors come together.
- Remove from heat and serve with toppings like sour cream, sliced avocado, diced tomato, cilantro, and tortilla chips.
How to Serve Easy Taco Soup
Serve the Easy Taco Soup hot in bowls. Add a generous dollop of sour cream and some fresh avocado or cilantro on top. Serve it with crunchy tortilla chips on the side for added texture and flavor.
How to Store Easy Taco Soup
To store Easy Taco Soup, let it cool to room temperature. Then, transfer it to an airtight container and keep it in the refrigerator. It will stay fresh for 3-4 days. If you want to store it longer, consider freezing it in a freezer-safe container for up to 3 months.
Tips to Make Easy Taco Soup
- Make it spicier by adding more taco seasoning or a few dashes of hot sauce.
- You can add more vegetables like bell peppers or zucchini for extra nutrition.
- For a vegetarian version, swap out the ground beef for a plant-based meat alternative or more beans.
Variation
If you want to mix things up, try adding a can of diced green beans or swapping out the beef broth for chicken or vegetable broth. You can also experiment with different taco seasonings for a unique twist.
FAQs
1. Can I make Easy Taco Soup in a slow cooker?
Yes! Brown the meat and onions on the stove first, then transfer everything into a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
2. Is this soup gluten-free?
Yes, as long as you ensure the taco seasoning and tomato products are gluten-free, Easy Taco Soup can be gluten-free.
3. Can I use canned beans instead of dried beans?
Absolutely! Canned beans are a convenient choice and work perfectly in this recipe. Just drain and rinse them before adding.
Easy Taco Soup
Ingredients
Main Ingredients
- 1 pound lean ground beef Use lean ground beef for a healthier option.
- 1 small yellow onion (diced) Diced finely for even cooking.
- 3 cloves garlic (minced) Freshly minced for best flavor.
- 2 tablespoons taco seasoning Adjust to taste for spiciness.
- 4 cups beef broth Can substitute with chicken or vegetable broth.
- 1 14 ounces can fire roasted diced tomatoes
- 1 15 ounces can corn (drained)
- 1 15 ounces can black beans (drained) Rinse and drain to reduce sodium.
- 1 15 ounces can pinto beans (drained) Rinse and drain to reduce sodium.
- 1 4 ounces can green chiles
- 1 7 ¾ ounces can El Pato tomato sauce (Mexican hot style) Adjust quantity for desired heat.
Toppings
- to taste Sour cream For serving.
- 1 Avocado (sliced) For garnish.
- 1 Tomato (diced) For garnish.
- to taste Cilantro For garnish.
- to serve servings Tortilla chips For added crunch.
Instructions
Cooking
- In a large stock pot, cook the lean ground beef and diced yellow onion together over medium-high heat.
- When the meat is browned, add minced garlic and taco seasoning. Sauté for another minute to blend the flavors.
- Next, add beef broth, fire roasted diced tomatoes, corn, black beans, pinto beans, green chiles, and El Pato tomato sauce to the pot.
- Bring everything to a boil, then reduce the heat to low and let it simmer for about 10-15 minutes.
- Remove from heat and serve with toppings like sour cream, sliced avocado, diced tomato, cilantro, and tortilla chips.
