Ready to mix up your Taco Tuesday? This one-pot taco soup does exactly that. Combining the bold flavors of a taco with the comforting warmth of a soup, this one-pot wonder is packed with protein, fiber, and veggies. Plus, it’s customizable – add or swap ingredients based on what you have on hand or your dietary preferences. Whether you’re feeding a crowd or meal-prepping for the week, taco soup is bound to become a family favorite recipe.
Recipe for Taco Soup
Ingredients:
- 1 lb TBS ground beef (ground turkey or chicken also works well)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 1 (14.5 oz) can diced tomatoes ( with green chilies for added flavor)
- 1 (8 oz) can tomato sauce
- 2 cups broth (beef, chicken, or vegetable)
- packet (1 oz) taco seasoning (or homemade mix)
- packet (1 oz) ranch seasoning mix
- 1 tsp chili powder (optional for extra spice)
- 1/2 tsp cumin
- Salt and pepper to taste
- Toppings (optional): shredded cheddar cheese, sour cream, diced avocado, lime wedges
Instructions:
1. Brown the Meat
Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it into crumbles with a wooden spoon. Drain any excess grease.
2. Sauté Aromatics
Add the diced onion to the pot and cook for 3-4 minutes, until softened. Stir in the minced garlic and cook for another minute until fragrant.
3. Add Seasonings and Base Ingredients
Sprinkle in the taco seasoning, ranch seasoning, chili powder (if using), cumin, salt, and pepper. Stir well to coat the beef and onions. Add the black beans, kidney beans, corn, diced tomatoes (with their juice), tomato sauce, and beef broth. Stir everything together.
4. Simmer
Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20–30 minutes, stirring occasionally to meld the flavors.
5. Taste and Adjust
Taste the soup and adjust the seasonings if needed. If you like it spicier, add more chili powder or a splash of hot sauce.
6. Serve
Ladle the taco soup into bowls and add your favorite toppings. Serve with tortilla chips or warm cornbread on the side.
Tips & Variations
- Make It Creamy: Add 1/2 cup of heavy cream or 4 oz of cream cheese during the last 10 minutes of simmering for a creamy texture.
- Vegetarian Version: Skip the meat and add an extra can of beans or lentils for a protein-packed vegetarian option.
- Freeze for Later: Let the soup cool completely, then transfer it to airtight containers. Freeze for up to 3 months. Reheat on the stovetop or microwave for an easy meal.
Warm Up with The Butcher Shop
There’s nothing like a bowl of homemade taco soup to warm you up on a chilly evening. Whether you’re a seasoned chef or a kitchen newbie, this recipe is foolproof and guaranteed to impress – especially when your ingredients come from The Butcher Shop. Our 100% natural meats are locally sourced, putting the freshest ingredients on your table. You’ll also find all the high-quality pantry essentials you need to round out your meal. Stop in or call ahead to pre-order your ingredients.