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Isha Joe

Taco Soup

My Taco Soup recipe recreates the flavors of beef tacos into a hearty and warm soup. It's a one-pot, 30-minute meal you'll make over and over. Serve with your favorite taco toppings (see notes for ideas)
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 1/2 lbs lean ground beef
  • 1 medium onion, finely chopped
  • 2 tbsp Tomato Paste
  • 3 garlic cloves, minced
  • 2 tbsp taco seasoning, or more to taste
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 3 cups beef stock, or chicken stock
  • 2 cans Rotel diced tomatoes and green chilis with their juice, original or spicy
  • 15 can beans, pinto or black beans, rinsed and drained
  • 15 can of corn, drained, or 1 cup frozen corn

Method
 

  1. Brown – Set a Dutch oven or heavy pot over medium heat and add oil. Add ground beef and onion and sauté, breaking it up with a spatula for 6-7 minutes or until beef is browned.
  2. Spoon out excess fat if desired, leaving about 1–2 Tbsp.
  3. Season – Add tomato paste, garlic, taco seasoning, cumin, and paprika, and then saute another minute until garlic is fragrant and spices have bloomed.
  4. Add stock, Rotel diced tomatoes with their juice, drained beans, and drained corn. Bring to a boil, then reduce to a simmer, partially cover, and simmer for 15 minutes.
  5. Serve – Season with salt, pepper, and more taco seasoning to taste if needed, and serve with your favorite toppings.

Notes

*Optional Toppings: Avocado, diced Jalapeño Peppers, finely chopped or thinly sliced Cheese (Cheddar, Mexican cheese, or Cotija), Sour Cream, Cilantro, and Crushed tortilla chips
 
Storage: Cool the soup completely to room temperature before refrigerating or freezing. You can set the warm pot over an ice water bath to quickly cool down your soup. Portioning soup into small containers will also cool faster.
 
  • To Refrigerate: Store in an airtight container in the fridge for up to 4 days
  • Freezing: Transfer the soup into freezer-friendly containers or use freezer zip-top bags. In fact, we like to freeze in single-serving portions for easy defrosting. Eat within 3 months.
  • To Reheat: Thaw in the fridge overnight, and then reheat in the microwave or on the stove to 165°F. You can also reheat from frozen in a saucepan, stirring occasionally for even heating.