Easy Taco Soup (Print Version)
# Ingredients:
→ Base ingredients
01 -
2 teaspoons olive oil
02 -
1¼ pounds lean ground beef
03 -
1 medium yellow onion, diced (about 1½ cups)
04 -
2 garlic cloves, finely minced
05 -
1 jalapeño pepper, seeds removed and finely diced (optional)
→ Liquid base and seasonings
06 -
2 cans (14.5 oz each) diced tomatoes with green chiles
07 -
1 can (14 oz) low-sodium beef broth
08 -
1 can (8 oz) tomato sauce
09 -
1 tablespoon chili powder
10 -
1 teaspoon ground cumin
11 -
¾ teaspoon ground paprika
12 -
¼ teaspoon dried oregano
13 -
1½ tablespoons ranch dressing mix (or substitute with ⅓ cup fresh cilantro and 1 tablespoon lime juice)
14 -
Salt and black pepper to taste
→ Beans and vegetables
15 -
1½ cups frozen corn kernels
16 -
1 can (14.5 oz) black beans, drained and rinsed
17 -
1 can (14.5 oz) pinto beans, drained and rinsed
→ Garnishes and toppings
18 -
Shredded Mexican cheese blend
19 -
Chopped green or red onions
20 -
Diced fresh avocado
21 -
Corn tortilla strips or tortilla chips
# Instructions:
01 -
Warm a large, heavy-bottomed pot over medium-high heat and add a light drizzle of olive oil. Once heated, add the ground beef along with the chopped onion, breaking up the meat as it cooks and stirring occasionally until the beef is nicely browned throughout.
02 -
Stir in the minced garlic and diced jalapeño (if using) and continue cooking for about 1 minute until fragrant. Remove any excess grease from the pot by draining or blotting with paper towels.
03 -
Add the diced tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, and ranch dressing mix to the pot. Season generously with salt and pepper, then give everything a good stir to combine.
04 -
Cover the pot with a lid and let the soup simmer gently for 30 minutes, stirring occasionally to prevent sticking and ensure even cooking. This allows all the flavors to meld together beautifully.
05 -
Stir in the frozen corn, black beans, and pinto beans. Cook just until everything is heated through, about 5 minutes. If you prefer a thinner consistency, add up to ½ cup of water. If using fresh cilantro and lime juice instead of ranch mix, stir those in now.
06 -
Ladle the hot soup into bowls and top with your favorite garnishes like shredded cheese, diced onions, fresh avocado, and crunchy tortilla strips. Serve immediately while piping hot.
# Notes:
01 -
For a milder version, substitute the jalapeño with ⅓ cup chopped bell pepper, or simply omit it entirely
02 -
Double all the spices if you prefer a more intensely flavored, spicier soup
03 -
The ranch dressing mix can be replaced with ⅓ cup fresh chopped cilantro and 1 tablespoon lime juice for a fresher taste
04 -
This recipe yields approximately 10½ cups of soup
05 -
Nutritional information does not include optional toppings