Hearty Taco Flavored Soup (Printable Version)

A robust Tex-Mex soup with beef, beans, and bold spices ready in under 40 minutes.

# What You’ll Need:

→ Proteins

01 - 1 pound ground beef or ground turkey

→ Vegetables

02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 can (15 ounces) corn kernels, drained
06 - 1 can (15 ounces) black beans, drained and rinsed
07 - 1 can (15 ounces) diced tomatoes with juices

→ Pantry and Seasonings

08 - 2 cups low-sodium beef or chicken broth
09 - 1 packet (1 ounce) taco seasoning or 2 tablespoons homemade taco seasoning
10 - ½ teaspoon ground cumin, optional
11 - Salt and black pepper to taste

→ Toppings

12 - Shredded cheddar cheese, optional
13 - Sour cream or Greek yogurt, optional
14 - Sliced jalapeños, optional
15 - Chopped cilantro, optional
16 - Tortilla chips or strips, optional
17 - Lime wedges, optional

# Step-by-Step Guide:

01 - In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it up with a spoon until no longer pink. Drain excess fat if needed.
02 - Add the diced onion, garlic, and bell pepper. Sauté for 3 to 4 minutes until softened.
03 - Stir in the taco seasoning and cumin; cook for 1 minute until fragrant.
04 - Add the diced tomatoes with juices, corn, black beans, and broth. Stir to combine.
05 - Bring to a boil, then reduce heat and simmer uncovered for 15 to 20 minutes, stirring occasionally. Season with salt and pepper to taste.
06 - Ladle soup into bowls and garnish with your choice of toppings. Serve hot with tortilla chips on the side.

# Additional Tips::

01 -
  • It comes together faster than you can order takeout, yet tastes like you've been simmering it all day.
  • The toppings bar means everyone customizes their own bowl, turning a weeknight dinner into something interactive and fun.
  • Leftovers taste even better the next day, and it freezes beautifully for those moments when you need a meal that's already waiting.
02 -
  • Don't skip draining the canned beans and corn; the starch from the liquid can muddy the broth and make it feel thick instead of soupy.
  • Taste the soup before you serve it—seasoning levels change as things simmer, and you might need just a pinch more salt or a squeeze of lime to make everything sing.
03 -
  • Brown your meat in a dry pot first before adding oil—it creates a better crust and deeper flavor than starting with fat.
  • Keep your taco seasoning in a jar so you can always make a fresh batch when you run out; homemade tastes brighter than packets and you control the sodium.
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