Taco soup is a delightful and hearty dish that brings together the vibrant flavors of Mexico in a comforting bowl. Packed with protein, vegetables, and an array of spices, this soup is not only easy to make but also incredibly satisfying. Whether you’re hosting a gathering or enjoying a cozy night in, taco soup is sure to please everyone at the table. Let’s dive into this flavorful recipe that will warm your soul and tantalize your taste buds!
Ingredients
– 1 lb ground beef or turkey
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can (15 oz) black beans, drained
– 1 can (15 oz) kidney beans, drained
– 1 can (15 oz) corn, drained
– 1 can (14 oz) diced tomatoes with green chilies
– 1 packet taco seasoning
– 4 cups beef broth
– Optional toppings: sour cream, cheese, cilantro, tortilla chips
Servings and Cooking Time
This recipe makes 6 servings. Preparation time is approximately 10 minutes, and cooking time is about 30 minutes.
Nutritional Value
Each serving (1 cup) of taco soup contains approximately 300 calories, 20g protein, 15g fat, 30g carbohydrates, and 8g fiber. This is based on one person.
Step-by-Step Cooking Process
1. In a large pot, brown the ground beef or turkey over medium heat.
2. Add chopped onion and minced garlic, cooking until the onion is translucent.
3. Drain and rinse the black beans and kidney beans; add them to the pot.
4. Stir in the corn and diced tomatoes with their juices.
5. Sprinkle the taco seasoning over the mixture and stir well.
6. Pour in the beef broth and bring the soup to a gentle boil.
7. Reduce heat and let it simmer for about 20 minutes, stirring occasionally.
8. Taste and adjust seasoning as needed.
9. Serve hot in bowls, topped with your choice of sour cream, cheese, cilantro, and tortilla chips.
10. Enjoy your delicious taco soup!
Alternative Ingredients
Feel free to substitute ground meat with lentils or quinoa for a vegetarian version. You can also use fresh vegetables like bell peppers or zucchini for added nutrition.
Serving and Pairings
Taco soup pairs beautifully with crusty bread, cornbread, or a fresh garden salad. For extra crunch, serve with tortilla chips or slices of avocado on the side.
Storage and Reheating
Store leftover taco soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave. You can also freeze the soup for up to 3 months; thaw it overnight in the refrigerator before reheating.
Cooking Mistakes
– Don’t skip the browning step; it adds flavor.
– Avoid overcooking the beans; they should remain tender.
– Make sure to taste and adjust seasonings before serving.
– Don’t forget to drain the canned beans and corn to avoid excess liquid.
– Use low-sodium broth if you’re watching your salt intake.
Helpful Tips
РFor a spicier soup, add jalape̱os or hot sauce.
– Use fresh herbs for a burst of flavor.
– Consider garnishing with lime wedges for added zest.
– Make a double batch and enjoy leftovers for lunch.
FAQs
Can I make taco soup in a slow cooker?
Yes, you can. Simply brown the meat and add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Is taco soup gluten-free?
Yes, as long as you use gluten-free taco seasoning and broth, taco soup can be gluten-free.
Can I add more vegetables to the soup?
Absolutely! Feel free to add bell peppers, zucchini, or even spinach for extra nutrition.
How can I make taco soup spicier?
Add more taco seasoning, fresh jalapeños, or a dash of hot sauce to increase the heat level.
What can I use instead of beef broth?
You can use chicken broth or vegetable broth as a substitute for beef broth.
Conclusion
With its rich flavors and comforting warmth, taco soup is a versatile dish that can be enjoyed year-round. Whether you’re feeding a crowd or just looking for a quick weeknight meal, this recipe is sure to impress. Try it today and savor the deliciousness of homemade taco soup!
Taco Soup Recipe
Ingredients
- 1 lb ground beef or turkey
- 1 onion chopped
- 2 cloves garlic minced
- 1 can 15 oz black beans, drained
- 1 can 15 oz kidney beans, drained
- 1 can 15 oz corn, drained
- 1 can 14 oz diced tomatoes with green chilies
- 1 packet taco seasoning
- 4 cups beef broth
- Optional toppings: sour cream cheese, cilantro, tortilla chips
Instructions
- In a large pot, brown the ground beef or turkey over medium heat.
- Add chopped onion and minced garlic, cooking until the onion is translucent.
- Drain and rinse the black beans and kidney beans; add them to the pot.
- Stir in the corn and diced tomatoes with their juices.
- Sprinkle the taco seasoning over the mixture and stir well.
- Pour in the beef broth and bring the soup to a gentle boil.
- Reduce heat and let it simmer for about 20 minutes, stirring occasionally.
- Taste and adjust seasoning as needed.
- Serve hot in bowls, topped with your choice of sour cream, cheese, cilantro, and tortilla chips.
- Enjoy your delicious taco soup!
