More Like Taco Soup
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When you’re craving tacos but looking for something with a little more oomph and comfort, taco soup is the dinner for you. It’s hearty and filling, super-flavorful, and comes together FAST (I’m talking 30 minutes fast!). Featuring ground beef, pinto beans, and all your Mexican-inspired favorites, this recipe is also very straightforward to make. There’s hardly any chopping required, and you can buy all the ingredients at your local grocery store, meaning you can easily make this again and again whenever the craving hits. The best part about these bowls of comfort? Just like your go-to tacos, you can load these bowls up with all your favorite toppings—get creative with it! Read on for all the info you need to get this simple recipe exactly right:
First, heat some oil in a large Dutch oven over medium-low heat before adding your onion. Cook it down while stirring occasionally until it’s softened. Once softened, increase the heat to medium-high, then add your taco seasoning. Stir it to coat the onion, then cook until fragrant—just around 1 minute more. Then you can add your ground beef, making sure to break it up with a spoon. Cook until no longer pink, then season with salt.
Then you can add your broth, tomatoes, beans, and corn to the pot. Bring the mixture to a boil, then reduce the heat and bring to a simmer. Cook on a simmer, stirring occasionally, until the soup has slightly reduced and thickened. If your soup isn’t as thick as you’d like, feel free to keep cooking until it’s your desired consistency.
Now, we can move on to the best part: our toppings. I love to add on cheddar and cilantro, and serve with tortilla chips (either crushed on top or on the side).
The final finishing touch? A dollop of sour cream and Tajín. This is optional, but truly makes this taco soup for me.
Full list of ingredients and instructions can be found in the comments below.
Just like regular tacos, the options for what to serve with this soup are endless. Sprinkle some crushed tortilla chips or shredded cheese over top, or keep things bright and fresh with some cilantro. Want to make it extra special? Elevate your whole bowl by making a Tajín and sour cream topping. If you’re unfamiliar, Tajín is a tangy, salty, and a bit spicy Mexican condiment that works great with almost anything (try sprinkling some over watermelon next). It takes this soup to the next level, and will keep you coming back for more.
If you have any leftovers, store in an airtight container in the fridge for around 3-4 days.
canola oil
large yellow onion, chopped
taco seasoning
ground beef
Kosher salt
low-sodium beef broth
(15-oz.) can fire-roasted tomatoes
(15-oz.) can pinto beans, drained, rinsed
(15-oz.) can sweet corn
sour cream
Tajín
small bunch fresh cilantro, chopped
Shredded cheddar and tortilla chips, for serving
Let us know how it went in the comments below!