Taco Soup
Taco soup is a hearty, one-pot dish that combines ground meat, tomatoes, corn, beans, and bold taco seasonings, simmered until flavors meld into a thick, flavorful soup. Its vibrant ingredients create a comforting yet bright dish with a rich texture and colorful appearance, perfect for cozy nights.
Equipment
- Large heavy-bottomed pot
- Spatula or wooden spoon
- Measuring spoons and cups
- Knife and chopping board
Ingredients
- 1 lb ground beef or turkey or chicken
- 1 can (14 oz) diced tomatoes preferably with juices
- 1 cup corn kernels fresh or frozen
- 1 can (15 oz) black beans or kidney beans drained and rinsed
- 2 tablespoons taco seasoning store-bought or homemade
- to taste shredded cheese cheddar or Mexican blend
- to taste sour cream for serving
- a handful fresh cilantro chopped, for garnish
Instructions
- Heat your large pot over medium heat and add a splash of oil. Once shimmering, add the ground meat and cook, breaking it apart with a spatula, until browned and no pink remains, about 8 minutes. The meat should be crumbly and fragrant.
- Add the diced tomatoes with their juices to the pot, stirring to combine. Let it cook together for 2 minutes until the mixture is fragrant and slightly thickened.
- Stir in the corn kernels and drained beans, mixing evenly into the soup base. Then sprinkle the taco seasoning over everything and stir well to coat all ingredients evenly.
- Pour in 4 cups of water or chicken broth, stirring to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let simmer for about 20 minutes, allowing the flavors to meld and the soup to thicken slightly.
- Taste the soup and adjust the seasoning if needed—add more taco seasoning, salt, or pepper as desired. Remove from heat when ready to serve.
- Ladle the hot soup into bowls, then top generously with shredded cheese, a dollop of sour cream, and chopped cilantro for a fresh, creamy finish. Serve hot and enjoy the cozy, flavorful bowl.
Notes
Feel free to customize with your favorite toppings or extra spice. Leftovers taste even better the next day as flavors meld.