Description
This hearty and flavorful Taco Soup combines seasoned ground beef, black beans, vegetables, and spices into a comforting bowl perfect for any occasion. Topped with classic garnishes like shredded cheddar, sour cream, and avocado, this easy-to-make soup is a crowd-pleaser with rich Tex-Mex flavors.
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 yellow onion, diced
- 1 (4-ounce) can green chilies
- 2 cups chicken stock
- 1 (28-ounce) can diced tomatoes
- 2 tablespoons taco seasoning, store-bought or homemade
- 2 (14-ounce) cans black beans, drained
- 1 cup frozen corn
- 1 green bell pepper, diced
- 1 red bell pepper, diced
Toppings
- Shredded cheddar cheese
- Sour cream
- Fresh cilantro
- Sliced green onions
- Diced avocado
Instructions
- Brown the beef and onions: Place the ground beef and diced yellow onion in a large soup pot over medium-high heat. Cook, breaking up the meat with a spoon, until the beef is fully browned and onions are softened, about 8 minutes.
- Add green chilies and taco seasoning: Stir in the canned green chilies and taco seasoning to evenly coat the beef and onion mixture, enhancing the soup’s bold flavors.
- Combine liquids and vegetables: Pour in the chicken stock and diced tomatoes with their juice, then add the drained black beans, frozen corn, diced green bell pepper, and diced red bell pepper. Stir well to incorporate all ingredients.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 20-25 minutes. This allows the flavors to meld together and the vegetables to soften.
- Prepare to serve: Taste the soup and adjust seasoning if needed. Ladle the hot taco soup into bowls and top with shredded cheddar cheese, a dollop of sour cream, fresh cilantro, sliced green onions, and diced avocado as desired for personalized flavor and texture.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- Use homemade taco seasoning for a fresher taste and to control salt levels.
- For a spicier soup, add diced jalapeños or a splash of hot sauce.
- Leftovers store well in the refrigerator for up to 3 days and taste even better the next day.
- This soup can also be made in a slow cooker by combining all ingredients except toppings and cooking on low for 6-8 hours.
