Easy Taco Soup Recipe – How to Make Taco Soup


Caitlin Bensel

Next time a taco craving hits, no need to grab the tortillas! This taco soup recipe is one of the quickest, easiest Tex-Mex inspired meals. It’s loaded with favorite ingredients like ground beef, black and pinto beans, and corn, and convenient flavor boosters like fire-roasted tomatoes and taco seasoning. In other words, it’s a soup recipe that’s sure to satisfy the whole family. Toppings are completely customizable so there will be something for everyone—a weeknight family dinner winner!

Is taco soup different from chili?

Yes! While chili and taco soup share many of the same ingredients, taco soup has a thinner consistency than traditional, long-simmering chili recipes. Taco soup comes together quickly and doesn’t need as much time on the stove to achieve a flavorful, hearty dinner.

How do you thicken taco soup?

Taco seasoning is the secret ingredient to give this brothy soup some body. Most taco seasoning packets contain cornstarch, a common thickening agent. This recipe uses a whole packet of seasoning, which thickens the soup slightly—and fast! The whole meal comes together in under 30 minutes.

What is a good substitute for taco seasoning?

When there’s no taco seasoning in the pantry, use a mix of spices like chili powder, cumin, paprika, onion powder, garlic powder, and salt to create a similar combination. A single 1-ounce package of taco seasoning is about 4 tablespoons of dried spices. Mix as you like, customize to your taste.

What do you eat with taco soup?

Taco soup can be enjoyed much like actual tacos. Dress it up with toppings like cheese, sour cream, avocado, cilantro, and lime wedges, or throw in some crushed corn chips for added crunch. Feeling ambitious? Taco soup pairs perfectly with skillet cornbread or easy guacamole with tortilla chips.

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Yields:

6 – 8


servings

Prep Time:

0

hours

5

mins

Total Time:

0

hours

30

mins

2


14.5-oz. cans of fire roasted tomatoes

1


1-oz. packet taco seasoning

1


15-oz. can pinto beans, drained and rinsed

1


15-oz. can black beans, drained and rinsed

1


15-oz. can of corn, drained

Grated cheddar cheese, for serving

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  1. Heat a large Dutch oven over medium heat. Add the beef and onion and cook, stirring to break the beef into small pieces, until it is no longer pink and the onion is softened, 6 to 8 minutes.
  2. Stir in the garlic and jalapeño, if using, and cook, stirring, for two minutes.
  3. Stir in the tomatoes, taco seasoning, green chiles, chicken broth, corn, pinto beans, and black beans. Bring to a boil over medium-high heat. Reduce the heat to medium-low, partially cover and cook, stirring occasionally, until the flavors meld, about 20 minutes. Season with salt to taste.
  4. Serve, topped with sour cream, chopped cilantro leaves, cheddar cheese, and avocado, if you like.

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