Taco Soup
This Taco Soup is your one-pot answer to busy weeknights — hearty, healthy, and on the table in under 30 minutes. Loaded with bold spices, beans, beef (or turkey), and topped your way, it’s comfort food made simple.
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Servings: 5
Notes
Ingredients
- 1 lb lean ground beef (or ground turkey)
- 4 garlic cloves, minced (or 1 tsp garlic powder)
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp dried oregano
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp black pepper
- 1 (28 oz) can crushed tomatoes (with juices)
- 1 (4 oz) can diced green chiles
- 1 (15 oz) can kidney beans, rinsed & drained
- 1 (15 oz) can black beans, rinsed & drained
- 1 (17 oz) can corn, drained
- 2 cups low-sodium beef broth
- Tortilla chips or Fritos
- Sour cream
- Shredded cheese
- Chopped green onions
- Chopped avocado
- Hot sauce
- Fresh cilantro
Instructions
- In a large pot over medium heat, brown the ground beef. Drain any excess grease if needed.
- Add all other ingredients and stir to combine.
- Bring to a boil, then lower heat, cover, and simmer for 20 minutes, stirring occasionally.
- Serve hot with your favorite toppings.
- Fridge: Keeps for 4–5 days
- Freezer: Store in a sealed container for up to 3 months. Thaw in the fridge and reheat on the stove.
- Instant Pot: Sauté beef, drain grease, add ingredients + 1 extra cup broth. Cook on high pressure for 3 mins, natural release for 15 mins.
- Crock Pot: Brown beef first, then combine all ingredients in the slow cooker. Cook on low 4–6 hours.
- Vegetarian: Skip the meat and add more beans.
- Chicken Version: Use cooked shredded chicken instead of ground beef.
- Shortcut: Use one packet of taco seasoning instead of individual spices.