Taco soup is the ultimate comfort food, a vibrant blend of familiar flavors that’s surprisingly easy to whip up. This recipe skips the lengthy prep time and complicated steps, allowing you to enjoy a delicious, hearty meal without the fuss. Whether you're a seasoned cook or a kitchen novice, this easy taco soup recipe is perfect for a weeknight dinner or a casual weekend gathering.
What Makes This Taco Soup Recipe So Easy?
This recipe prioritizes simplicity without sacrificing flavor. We utilize pantry staples and readily available ingredients, minimizing chopping and prep work. The one-pot cooking method streamlines the process, reducing cleanup and maximizing efficiency. Plus, it’s highly adaptable – feel free to customize it to your liking with your favorite toppings and spice levels.
Ingredients You'll Need:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef (or turkey, chicken, or vegetarian crumbles)
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can fire-roasted diced tomatoes, undrained (for extra depth of flavor)
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 4 cups beef broth (or vegetable broth for a vegetarian option)
- 1 packet taco seasoning
- 1 teaspoon chili powder (optional, for extra spice)
- Salt and pepper to taste
- Toppings: shredded cheddar cheese, sour cream, avocado, tortilla chips, chopped cilantro, green onions
Instructions:
-
Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
-
Brown the meat: Add the ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
-
Combine ingredients: Stir in the diced tomatoes (both canned varieties), kidney beans, black beans, Rotel, beef broth, taco seasoning, and chili powder (if using). Season with salt and pepper to taste.
-
Simmer: Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 20 minutes, or longer for a richer flavor. The longer it simmers, the more the flavors meld together.
-
Serve: Ladle the soup into bowls and top with your favorite toppings. Enjoy!
Frequently Asked Questions (FAQs)
Can I make this taco soup in a slow cooker?
Absolutely! Follow steps 1 and 2 as above, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
What kind of ground meat can I use?
You can use ground beef, ground turkey, ground chicken, or even vegetarian crumbles. The flavor profile will change slightly depending on your choice of meat.
Can I add other vegetables?
Yes! Feel free to add other vegetables like corn, bell peppers, or zucchini. Add them along with the onions and garlic in step 1.
How can I make this spicier?
Add more chili powder, a pinch of cayenne pepper, or a few dashes of your favorite hot sauce. You can also use a spicier variety of Rotel.
Can I make this ahead of time?
Yes, this soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
This easy taco soup recipe is a winner for its simplicity, deliciousness, and adaptability. Enjoy experimenting with different ingredients and toppings to create your perfect bowl of comfort food!
