Picture everything you love about taco night, seasoned ground beef, beans, corn, melted cheese and tortilla chips, all in one big pot of soup. That is taco soup, and it is about as easy as a family dinner gets, because most of it comes straight out of a can. I make this at least once a week, and it is a huge hit every time.
Pile on the cheese, sour cream and chips, and you will see why a pot of this disappears so fast. Customize as you like, and try it with your favorite taco toppings!
Tips for Making Taco Soup with Ground Beef, Beans and Corn
Brown the beef well, then drain the fat. Cook it until it is deeply browned, about 8 to 10 minutes, and spoon off the extra fat. Gray, steamed beef gives you a flat soup.
Toast the spices in the pot. Stir the chili powder, cumin and oregano into the beef for a full minute before any liquid goes in. It wakes them up.
Give it the full simmer. Twenty-five minutes lets the flavors come together and the broth deepen. It tastes thin before that.
Save the toppings for the table. Cheese, chips, sour cream and lime go on at the end, so every bowl stays crunchy and fresh.
Taco Soup with Ground Beef, Beans and Corn
Total Time: 55 minutes
Yield: Serves 8
Description
Picture everything you love about taco night, seasoned ground beef, beans, corn, melted cheese and tortilla chips, all in one big pot of soup. That is taco soup, and it is about as easy as a family dinner gets, because most of it comes straight out of a can.
Ingredients
Units
For the Soup
- 1 lb (450 g) ground beef
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp salt, plus more to taste
- 1 can (15 oz / 425 g) diced tomatoes with green chiles, undrained
- 1 can (15 oz / 425 g) tomato sauce
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 can (15 oz / 425 g) pinto or kidney beans, drained and rinsed
- 1 can (15 oz / 425 g) corn, drained
- 3 cups (720 ml) beef broth (low-sodium is fine)
For Serving
- 1 cup (100 g) shredded cheddar cheese
- 1/2 cup (120 g) sour cream
- Tortilla chips
- 1/4 cup chopped fresh cilantro
- Lime wedges
Instructions
Cook the beef and onion in a large pot over medium-high heat for 8 to 10 minutes, breaking up the meat, until browned. Spoon off the excess fat.
Add the garlic, chili powder, cumin, paprika, oregano and the 1/2 tsp salt and cook for 1 minute, stirring.
Stir in the diced tomatoes with their juices, the tomato sauce, both beans, the corn and the broth. Bring to a boil, then reduce to a simmer and cook, partly covered, for 25 to 30 minutes.
Taste and add more salt if it needs it. Ladle into bowls and serve topped with the cheese, sour cream, chips, cilantro and a squeeze of lime.
Notes
- Keeps 4 days in the fridge and 3 months in the freezer. Add the toppings fresh.
- Slow cooker: brown the beef and onion first, then cook everything on low for 6 to 8 hours.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Category: Comforting Soups
Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Fat: 10 g
- Carbohydrates: 24 g
- Protein: 17 g
Frequently Asked Questions
My taco soup is too spicy. How do I fix it?
Stir in a spoonful of sour cream or a handful of shredded cheese, which calm the heat, plus a squeeze of lime. For a bigger fix, add another can of tomato sauce or beans and a splash of broth.
My taco soup is too watery. What do I do?
Simmer it uncovered for 10 to 15 minutes. You can also mash a cup of the beans against the side of the pot, which thickens it without flour.
Can I make taco soup without beans?
Yes. Leave them out and add another can of corn and a diced bell pepper, or stir in a cup of cooked rice at the end. Add a little more broth so it is still soupy.
Do you drain the beans and corn?
Drain and rinse the beans, and drain the corn. Leave the juices in the canned tomatoes, which is where much of the flavor is.
Can I use chicken or turkey instead of beef?
Yes. Ground chicken or turkey works the same way. Add a tablespoon of oil to the pan, since the leaner meat will not give you any fat, and season it a little more generously.
The post Taco Soup with Ground Beef, Beans and Corn appeared first on Honest Cooking and Travel.
