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Home > Recipes > Best Ever Taco Soup<\/span><\/span><\/span><\/span><\/p>\n\n
Taco Soup is a fantastic, filling, and always popular dinner recipe! Our version is packed with flavor, full of protein, and can be on the table in 30 minutes. <\/strong><\/p>\n\n
<\/noscript><\/figure>\n<\/div>\nWhy You\u2019ll Love This Taco Soup Recipe<\/span><\/h2>\nTaco Soup is always a hit at our house- with my family, and with guests! It is simple, unassuming, but so packed with flavor! We make it at least once a month. What makes this recipe the best ever?<\/p>\n
\nIt\u2019s a one pot meal! So easy, and minimal clean up. <\/li>\n It\u2019s made with freezer and pantry staples that I always have on hand.<\/li>\n It can be on the table in 30 minutes- perfect for busy weeknights!<\/li>\n Leftovers are delicious- and it freezes great, too!<\/li>\n The combination of seasonings make it so unbelievably flavorful!<\/li>\n It is nutritious and full of protein.<\/li>\n It\u2019s customizable<\/li>\n Everyone will want to be your best friend after trying it. <\/li>\n<\/ul>\n <\/noscript><\/figure>\nTaco Soup Ingredients:<\/span><\/h2>\n\nonion<\/strong>\u2013 we use sweet yellow onions, but you can easily substitute red or white<\/li>\ngarlic<\/strong>\u2013 I always use a hearty spoonful of minced garlic, but you can use 1\/2 teaspoon garlic powder in a pinch<\/li>\nground beef<\/strong>\u2013 I like using super lean ground beef in my soup. If using ground beef with a higher fat content, make sure you drain the grease before adding the rest of the ingredients. Ground turkey works great too!<\/li>\ndiced tomatoes<\/strong>\u2013 my kids actually prefer petite diced tomatoes, but you can use whichever you prefer.<\/li>\nchicken broth<\/strong>\u2013 I like keeping bouillon paste on hand for recipes like this! <\/li>\ntomato paste<\/strong>\u2013 makes it thick and flavorful<\/li>\nchili powder<\/strong>\u2013 this won\u2019t add heat, but does add a lot of yummy flavor!<\/li>\ncumin<\/strong><\/li>\npaprika<\/strong><\/li>\noregano<\/strong><\/li>\nranch dressing seasoning<\/strong> packet<\/strong>\u2013 this really is the secret to making this taco soup so yummy. Here is a homemade recipe that makes a great substitution.<\/li>\ncorn<\/strong>\u2013 I always have frozen corn on hand, but you can use canned corn also.<\/li>\npinto beans<\/strong>\u2013 black beans are good here too!<\/li>\n<\/ul>\nWhat to Serve with Taco Soup:<\/span><\/h2>\n\nshredded cheese<\/strong>\u2013 we use Mexican shredded cheese blend, but cotija or queso fresco are really delicious also!<\/li>\navocado<\/strong>\u2013 I love the creamy texture that diced avocado brings to this soup. Sometimes I top it with a scoop of guacamole!<\/li>\nfresh<\/strong> diced tomatoes<\/strong>\u2013 yes, there are diced tomatoes in the soup. But I love the freshness that it brings!<\/li>\ntortilla strips<\/strong>\u2013 a lot of the time I will just serve this Taco Soup with tortilla chips on the side for dipping!<\/li>\nsour cream<\/strong>\u2013 plain Greek yogurt works great.<\/li>\nlime slices<\/strong>\u2013 lime juice cuts through the richness and is absolutely necessary in my opinion!<\/li>\n<\/ul>\n\n
<\/picture> <\/picture><\/noscript><\/figure>\n<\/div>\nHow to Make Taco Soup:<\/span><\/h2>\n\nDice<\/strong>\u2013 Dice the onion and mince the garlic.<\/li>\nBrown<\/strong>\u2013 cook the ground beef, onion and garlic over medium high heat until the meat is cooked through and the onions are softened.<\/li>\nDump<\/strong>\u2013 add the rest of the ingredients.<\/li>\nSimmer<\/strong>\u2013 bring to a boil, then simmer over low heat to let the flavors combine.<\/li>\nTop<\/strong>\u2013 set out all of the toppings. This is our favorite part! My kids love being in charge of adding their own toppings to their bowl of taco soup.<\/li>\nEnjoy!<\/strong><\/li>\n<\/ol>\n <\/picture> <\/picture><\/noscript><\/figure>\nThat\u2019s it! Simple, satisfying, and oh so delicious. Taco Soup will last 3-5 days when stored in the fridge in an airtight container. It also freezes great too! Freeze in individual or large storage containers for 4-6 months. Often I will double the recipe so I can plan on having leftovers in the future. Perfect for busy weeknights or lunches!<\/p>\n
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<\/picture> <\/picture><\/noscript><\/figure>\n<\/div>\nMore Soup Recipes to Try:<\/span><\/h2>\n\n
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\n1\/2<\/span> medium<\/span> onion<\/span><\/li>\n2<\/span> clove<\/span> garlic<\/span><\/li>\n1<\/span> pound<\/span> ground beef<\/span> or ground turkey<\/span><\/li>\n28<\/span> ounce<\/span> diced tomatoes, canned<\/span><\/li>\n14<\/span> ounce<\/span> chicken broth, low-sodium<\/span><\/li>\n6<\/span> ounce<\/span> tomato paste, canned<\/span><\/li>\n1<\/span> tablespoon<\/span> chili powder<\/span><\/li>\n1<\/span> teaspoon<\/span> cumin, ground<\/span><\/li>\n3\/4<\/span> teaspoon<\/span> paprika<\/span><\/li>\n1\/4<\/span> teaspoon<\/span> oregano, dried<\/span><\/li>\n1 1\/2<\/span> tablespoon<\/span> Ranch Dressing Seasoning Packet<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> sea salt<\/span><\/li>\n1\/4<\/span> teaspoon<\/span> black pepper, ground<\/span><\/li>\n1<\/span> cup<\/span> corn, frozen<\/span><\/li>\n15<\/span> ounce<\/span> pinto beans, canned<\/span><\/li>\n<\/ul>\n<\/div>\n\n
Serve With<\/h4>\n\n4<\/span> ounce<\/span> cheddar cheese<\/span><\/li>\n1\/2<\/span> cup<\/span> sour cream<\/span><\/li>\n1<\/span> medium<\/span> avocado<\/span><\/li>\n1<\/span> medium<\/span> tomato<\/span> diced<\/span><\/li>\n4<\/span> ounce<\/span> tortilla chips<\/span><\/li>\n1<\/span> small<\/span> lime<\/span> sliced<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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\n\nFinely dice onion and mince garlic. Spray a large saucepan with cooking spray and heat over medium. Add ground beef, onion and garlic; cook, stirring to crumble, until browned.<\/span><\/p>\n<\/li>\n\nAdd tomatoes, broth, tomato paste and seasonings. Stir to combine; bring to a boil, then reduce heat to a simmer. Simmer for 30 minutes, stirring occasionally.<\/p>\n<\/li>\n
\nAdd corn and drained and rinsed beans. Heat through. Top each serving with grated cheese and diced avocado.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\nCalories: <\/span>500<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>52<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>29<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>22<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>72<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>987<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>13<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>17<\/span>g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n
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