Taco Soup (Easy Stovetop Recipe)
Next time your family wants taco night, make this easy taco soup recipe. It has all of the zesty flavors of freshly made ground beef tacos but comes in the form of a hearty soup.
Servings: 8 servings
- 1 pound ground beef
- 1 large yellow onion diced
- 2 Tablespoons taco seasoning more if desired
- 6 cups chicken broth can increase it to 8 cups if you like extra broth
- 15 ounce can black beans drained and rinsed
- 15 ounce can pinto beans drained and rinsed
- 14 1/2 ounce can diced and fire roasted tomatoes
- 15 ounce can tomato sauce
- 2 cups frozen corn roasted corn recommended
- 1/2 cup roasted green chile more if you like it spicy
- 1 teaspoon kosher salt add more after tasting, if desired
- top with sour cream, sliced green onions, crushed tortilla chips, grated cheese, avocado, sliced radishes, and/or cilantro
Cook ground beef: In a large stockpot over medium-high heat, cook the ground beef with the onion. Continue to stir to break up the meat and promote even cooking. When most of the liquid has burned off and the meat starts to brown and stick to the bottom, add the taco seasoning. Stir well to combine and cook for a few more minutes.
Deglaze pan: Add the chicken broth to the pot and use a flat-bottomed spoon to scrape the bottom of the pan to loosen anything that may have stuck.
Add remaining ingredients: Add the remaining ingredients (except for the topping recommendations) to the pot. Stir well to combine. Soup is ready to eat when everything is heated through. For even better results, bring the soup to a very gentle simmer, cover it, then reduce the heat to the lowest amount where it can still maintain a gentle simmer, and continue cooking longer to allow the flavors to develop.
Serve: To serve, ladle portions into bowls and top with sour cream, sliced green onions, crushed tortilla chips, avocado, sliced radishes, and/or cilantro.
Storage and reheating
Leftover taco soup can be stored in the refrigerator in an airtight container. It's best if used within 3-5 days.
This soup also freezes extremely well. Simply place cooled leftover soup in a freezer-safe container. Freezer bags or plastic quart-sized individual containers both work great. It should last a good six months in the freezer.
To reheat, place thawed soup in a sauce pan over medium-low heat until heated through. Alternatively, you can place it in a covered bowl in the microwave and heat in one-minute increments.
Calories: 320kcal | Carbohydrates: 35g | Protein: 19g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 1739mg | Potassium: 898mg | Fiber: 9g | Sugar: 6g | Vitamin A: 357IU | Vitamin C: 16mg | Calcium: 90mg | Iron: 4mg