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’s cooked until the flavors meld into a thick, vibrant soup with a satisfying texture, topped with fresh garnishes for added brightness.
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, diced
- 3 cloves garlic, minced
- 1 pound ground beef or turkey
- 1 can diced tomatoes 14.5 oz
- 1 cup corn kernels fresh or frozen
- 1 can black beans, drained and rinsed 15 oz
- 2 tablespoons taco seasoning store-bought or homemade
- shredded cheddar cheese for topping
- fresh cilantro, chopped for garnish
Instructions
- Heat a large heavy-bottomed pot over medium heat and add the olive oil, swirling to coat the bottom.
- Add diced onion to the pot and sauté until it becomes translucent and fragrant, about 5 minutes. You'll notice it softening and turning a light golden color.
- Stir in the minced garlic and cook for another 30 seconds until it releases a fragrant aroma.
- Add the ground meat to the pot, breaking it apart with your spatula or wooden spoon. Cook until browned and no pink remains, about 8 minutes. The meat should be crumbly and evenly browned.
- Pour in the diced tomatoes along with their juices, stirring to combine and scraping up any browned bits from the bottom of the pot.
- Stir in the corn kernels and drained black beans, mixing well into the meat mixture.
- Sprinkle the taco seasoning over the mixture and stir thoroughly to evenly coat all ingredients. Let the soup simmer gently for about 20 minutes, stirring occasionally, until flavors meld and the soup thickens slightly.
- Taste the soup and adjust the seasoning if needed—adding more taco seasoning or a pinch of salt for extra flavor.
- Serve the hot soup in bowls, topped with shredded cheddar cheese, chopped cilantro, and a dollop of sour cream for a fresh finish.