Taco Soup
This hearty taco soup is made by simmering seasoned ground meat with tomatoes, beans, corn, and peppers in a flavorful broth, resulting in a thick, vibrant, and comforting dish. It's a one-pot meal with a rich, spicy aroma that develops as the ingredients meld together, offering a satisfying texture with tender vegetables and chunky meat.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or spatula
- Measuring spoons & cups
- can opener
- Chopping board & sharp knife
Ingredients
- 1 lb ground beef or turkey or plant-based crumbles for vegetarian
- 1 can diced tomatoes fire-roasted for smoky flavor
- 1 medium onion diced
- 3 cloves garlic minced
- 1 bell pepper red or yellow bell pepper chopped small
- 1 can kidney beans rinsed and drained
- 1 can corn drained or thawed if frozen
- 2 tbsp chili powder adjust to taste
- 1 tsp cumin ground
- 1 tsp paprika smoked or sweet
- 4 cups broth chicken, beef, or veggie
Instructions
- Heat the pot over medium heat and add a splash of oil. Once hot, add diced onions and minced garlic, sautéing until fragrant and translucent, about 5 minutes. The kitchen will fill with a warm, savory aroma.
- Push the aromatics to the side of the pot, then add the ground meat. Break it apart with your spoon and cook until browned and cooked through, about 7 minutes. Drain excess fat if needed.
- Add chopped bell peppers to the pot and cook, stirring occasionally, until softened and slightly charred at the edges, about 5 minutes. The peppers will turn vibrant and their sweetness will develop.
- Stir in the chili powder, cumin, and paprika. Cook for 1-2 minutes until the spices release their fragrance, filling the air with smoky, spicy notes.
- Add the canned diced tomatoes, rinsed kidney beans, and drained corn to the pot. Pour in the broth and stir everything together. Bring the mixture to a gentle simmer.
- Reduce the heat to low, cover loosely, and let the soup simmer gently for 20 to 30 minutes. Stir occasionally, allowing the flavors to meld and the broth to thicken slightly. The kitchen will smell spicy and inviting.
- If you prefer a thicker texture, mash some beans against the side of the pot or stir in a small spoonful of masa harina or cornstarch slurry. Continue cooking for another 5 minutes until thickened to your liking.
- Once the soup has thickened and the flavors are well combined, turn off the heat and let it sit off the stove for 5 minutes. This helps the flavors settle and develop fully.
- Spoon the hot, hearty soup into bowls. Garnish with shredded cheese, sliced scallions, or a squeeze of lime if desired. Serve with tortilla chips or crusty bread for a complete cozy meal.