Description
A hearty, flavorful taco soup packed with lean protein, beans, and bold Tex-Mex spices. Quick to make and perfect for weeknight dinners or meal prep.
Ingredients
- 1 lb (450g) lean ground beef or ground turkey
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups beef or chicken broth
- 2 tbsp taco seasoning
- 1 tsp cumin
- 1/2 tsp chili powder (optional)
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro or parsley (optional)
- Optional toppings:
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Sliced avocado
- Lime wedges
Instructions
1. Heat a large pot or Dutch oven over medium heat. Add the ground beef or turkey and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
2. Add the chopped onion and minced garlic. Sauté for 2–3 minutes until fragrant and softened.
3. Stir in taco seasoning, cumin, and optional chili powder. Cook for 1 minute to bloom the spices.
4. Add black beans, corn, diced tomatoes (both cans), tomato sauce, and broth. Stir well to combine.
5. Bring the soup to a boil, then reduce heat and let simmer uncovered for 20 minutes, stirring occasionally.
6. Taste and adjust seasoning with salt, pepper, or extra taco seasoning if desired.
7. Serve hot with desired toppings such as shredded cheese, sour cream or Greek yogurt, avocado, and lime wedges.
Notes
This soup stores well in the fridge for up to 4 days and freezes beautifully. Try using Greek yogurt instead of sour cream for added protein. For a spicier version, add diced jalapeños or more chili powder.