Taco Soup Recipe

Why You’ll Love This Recipe

Taco Soup is everything you love about tacos in a cozy soup form. It’s quick, easy to prepare, and packed with flavors that are perfect for any occasion. Whether it's a busy weeknight or a weekend gathering, this recipe is ready in less than 30 minutes, making it the perfect go-to meal. Plus, it's customizable with a variety of toppings such as shredded cheese, sour cream, avocado, and more, so each bowl can be personalized just the way you like it!

Ingredients

• 16 ounces extra lean ground beef

• 1 yellow or red onion, diced

• 2 garlic cloves, minced

• 2 tablespoons taco seasoning divided (or two packets)

• 2 cups low sodium beef broth or stock

• 14.5 ounce diced or crushed tomatoes (fire roasted is particularly good in this recipe)

• 10.5 ounce RO*TEL Original Diced Tomatoes and Green Chilies

• 15 ounces kidney beans (1 can, rinsed and drained)

• 15 ounces pinto beans (1 can, rinsed and drained)

• 15 ounces yellow corn (1 can, drained)

Optional toppings:

• Pico de gallo

• Shredded cheese

• Sour cream

• Green onions

• Avocado

• Cilantro

• Tortilla chips or strips

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat a Dutch oven or large saucepan over medium-high heat. Add the ground beef and cook until just a little pink remains, stirring frequently.

2. Add the diced onion and cook until translucent, stirring occasionally. Drain any excess grease.

3. Add the minced garlic and 1 tablespoon (or one packet) of taco seasoning. Cook for 1 to 2 minutes, stirring to avoid burning the garlic.

4. Stir in the beef broth or stock, tomatoes, remaining taco seasoning, and the RO*TEL tomatoes. Bring the soup to a boil over medium-high heat, stirring occasionally. Once it boils, reduce the heat to medium.

5. Add the drained kidney beans, pinto beans, and corn. Stir well and bring the mixture to a simmer. Let it cook for 10 to 15 minutes or until heated through.

6. Serve the soup with your favorite toppings and enjoy!

Servings and Timing

• Servings: 8

• Prep time: 5 minutes

• Cook time: 20 minutes

• Total time: 25 minutes

Variations

• Vegetarian Version: Replace the ground beef with a plant-based protein like lentils or crumbled tofu, or simply omit the meat and increase the beans and corn.

• Spicy Version: Add a few dashes of hot sauce, jalapeños, or use spicy taco seasoning for an extra kick.

• Creamy Version: Stir in some heavy cream or sour cream toward the end of cooking for a creamy texture.

Storage/Reheating

• Refrigeration: Store the soup in an airtight container in the refrigerator for up to 3 to 4 days.

• Freezing: Allow the soup to cool to room temperature before transferring it to a freezer-safe container. Freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.

FAQs

1. Can I make Taco Soup ahead of time?

Yes, Taco Soup can be made ahead of time and stored in the refrigerator for up to 3-4 days. The flavors may even improve after a day or two!

2. Can I use ground turkey instead of beef?

Absolutely! Ground turkey is a great lean alternative to ground beef. It will still provide a tasty base for the soup.

3. How can I make this soup spicier?

To add more spice, try adding chopped jalapeños, a dash of hot sauce, or use spicy taco seasoning.

4. Can I make Taco Soup without beans?

Yes, if you're not a fan of beans, feel free to omit them. The soup will still be flavorful and satisfying.

5. What toppings are best for Taco Soup?

Some popular toppings include shredded cheese, sour cream, avocado, cilantro, green onions, and tortilla chips. You can add whatever you like!

6. Can I use fresh tomatoes instead of canned?

You can, but canned tomatoes provide a convenient and consistent flavor. If you use fresh, make sure to peel and chop them before adding them to the soup.

7. How can I make Taco Soup gluten-free?

This recipe is naturally gluten-free! Just make sure that the taco seasoning you use is gluten-free, as some pre-made seasoning mixes may contain gluten.

8. Can I freeze Taco Soup?

Yes! After the soup cools to room temperature, transfer it to a freezer-safe container and freeze for up to 3 months. When ready to eat, let it thaw overnight in the fridge and reheat.

9. Can I add other vegetables to Taco Soup?

Of course! You can add bell peppers, zucchini, or even spinach to give the soup an extra nutritional boost.

10. Is Taco Soup spicy?

The soup is mildly spicy due to the taco seasoning and Rotel tomatoes. If you're sensitive to spice, you can use a milder taco seasoning or skip the Rotel.

Conclusion

Taco Soup is a versatile, easy, and delicious dish that’s perfect for busy nights or casual family dinners. With simple ingredients, a quick cooking time, and endless topping possibilities, this recipe is sure to become a staple in your home. Whether you're serving it for a weeknight meal or sharing it with friends, Taco Soup is always a crowd-pleaser. Enjoy!

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This Taco Soup is a hearty and flavorful meal that's perfect for chilly days. A combination of savory beef, beans, tomatoes, and spices make it a satisfying dish, and it’s customizable with various toppings.

• Author: Janet
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 8 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

16 ounces extra lean ground beef

1 yellow or red onion, diced

2 garlic cloves, minced

2 tablespoons taco seasoning divided (or two packets)

2 cups low sodium beef broth or stock

14.5 ounce diced or crushed tomatoes (fire roasted is particularly good in this recipe)

10.5 ounce RO*TEL Original Diced Tomatoes and Green Chilies

15 ounces kidney beans (1 can, rinsed and drained)

15 ounces pinto beans (1 can, rinsed and drained)

15 ounces yellow corn (1 can, drained)

Optional toppings: Pico de gallo, shredded cheese, sour cream, green onions, avocado, cilantro, tortilla chips or strips

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Instructions

1. Heat a Dutch oven or large saucepan over medium-high heat. Add the ground beef and cook until just a little pink remains, stirring frequently.
2. Add the diced onion and cook until translucent, stirring occasionally. Drain any excess grease.
3. Add the minced garlic and 1 tablespoon (or one packet) of taco seasoning. Cook for 1 to 2 minutes, stirring to avoid burning the garlic.
4. Stir in the beef broth or stock, tomatoes, remaining taco seasoning, and the RO*TEL tomatoes. Bring the soup to a boil over medium-high heat, stirring occasionally. Once it boils, reduce the heat to medium.
5. Add the drained kidney beans, pinto beans, and corn. Stir well and bring the mixture to a simmer. Let it cook for 10 to 15 minutes or until heated through.
6. Serve the soup with your favorite toppings and enjoy!

Notes

• Vegetarian Version: Replace the ground beef with a plant-based protein like lentils or crumbled tofu, or simply omit the meat and increase the beans and corn.
• Spicy Version: Add a few dashes of hot sauce, jalapeños, or use spicy taco seasoning for an extra kick.
• Creamy Version: Stir in some heavy cream or sour cream toward the end of cooking for a creamy texture.
• This recipe is naturally gluten-free, just make sure the taco seasoning is gluten-free if needed.

Nutrition

• Serving Size: 1 cup
• Calories: 250
• Sugar: 4g
• Sodium: 800mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 6g
• Protein: 17g
• Cholesterol: 40mg