Taco Soup
This hearty and flavorful taco soup offers a satisfying one-pot meal, perfect for busy days. Packed with protein, beans, and vegetables, it's a quick and balanced dish that comes together in under 30 minutes. This flexible recipe can also be adapted for slow cookers or pressure cookers, making it a convenient choice for any cooking method.
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Servings: 5
Ingredients
- 1 can 17 ounces sweet corn kernels, drained of liquid
- 1 can 15 ounces black beans, thoroughly rinsed and drained
- 1 teaspoon kosher salt
- 2 teaspoons ground chili pepper
- 1 teaspoon ground cumin
- 1 pound lean ground beef or turkey
- 1 can 15 ounces kidney beans, drained and rinsed
- 1/2 teaspoon dried oregano leaves
- 2 cups reduced-sodium beef stock
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper freshly cracked
- 1/2 teaspoon granulated onion powder
- 1 can 4 ounces diced green chilies
- 4 fresh garlic cloves finely minced (or substitute with 1 teaspoon garlic powder)
- 1 can 28 ounces crushed tomatoes with juice
Optional Garnishes:
- Finely chopped fresh cilantro
- Hot pepper sauce to taste
- Cubed ripe avocado
- Thinly sliced green onions
- Shredded cheddar or Mexican blend cheese
- Dollop of sour cream
- Tortilla chips or corn chips e.g., Fritos
Instructions
- Place a large pot over medium heat and add the ground meat. Cook until browned, breaking it apart with a utensil as it cooks. Drain excess fat, if necessary.
- Stir in the crushed tomatoes, green chilies, beans (both black and kidney), corn, minced garlic, chili powder, cumin, salt, oregano, paprika, onion powder, black pepper, and beef broth. Mix thoroughly to incorporate all ingredients.
- Increase the heat to bring the mixture to a gentle boil. Once boiling, lower the heat, cover the pot with a lid, and allow the soup to simmer for 20 minutes, stirring occasionally to prevent sticking.
- Ladle into bowls and top with your choice of garnishes before serving.
Notes
Storage: Refrigerate leftover soup in an airtight container for up to 4–5 days.
Freezing: Allow soup to cool completely. Store in a freezer-safe container or resealable bag and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop until hot.
Instant Pot Variation: Use the sauté function to brown the meat, then drain. Add all other ingredients plus 1 additional cup of broth. Cook on high pressure for 3 minutes, then allow a natural release for 15 minutes before opening the lid.
Slow Cooker Option: Brown ground meat on the stovetop and drain. Transfer to a slow cooker along with all remaining ingredients. Cover and cook on low for 4 to 6 hours.
Vegetarian Adaptation: Omit the meat and increase the quantity or variety of beans.
Chicken Version: Replace ground beef with pre-cooked shredded chicken.
Spice Shortcut: One standard taco seasoning packet can be used in place of the listed dry seasonings.