Hearty Taco Soup
This taco soup is a comforting one-pot dish that combines ground meat, diced tomatoes, corn, beans, and bold taco seasonings. It has a rich, flavorful broth with a slightly chunky texture, topped with fresh herbs and cheese for a satisfying finish. Perfect for quick weeknight dinners, it offers warmth and spice in every spoonful.
Equipment
- Large heavy-bottomed pot
- Spatula or wooden spoon
- Measuring spoons and cups
- Knife and chopping board
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef or turkey
- 1 can diced tomatoes 14 oz can
- 1 cup corn kernels fresh or frozen
- 1 can black beans drained and rinsed, 15 oz can
- 2 tablespoons taco seasoning store-bought or homemade
- to taste salt and pepper
- 1 cup shredded cheese cheddar or Mexican blend
- 1/4 cup chopped cilantro
- 1 sour cream for serving
Instructions
- Heat a large heavy-bottomed pot over medium heat, adding a tablespoon of olive oil. Once shimmering, add the chopped onion and cook until translucent and fragrant, about 5 minutes.
- Add the minced garlic and cook for another 30 seconds until it becomes fragrant, stirring constantly.
- Increase the heat slightly and add the ground beef or turkey, breaking it apart with a spatula. Cook until browned all over and no pink remains, about 8 minutes.
- Stir in the diced tomatoes, corn, beans, and taco seasoning, mixing well to combine all flavors evenly.
- Bring the mixture to a gentle simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally, until the flavors meld and the soup thickens slightly.
- Taste the soup and adjust the seasoning with salt and pepper if needed.
- Serve hot, ladled into bowls topped with shredded cheese, chopped cilantro, and a dollop of sour cream for added richness and freshness.