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Beef Taco Soup

Hearty Beef Taco Soup: A Quick Comfort in One Pot

Enjoy a flavorful Beef Taco Soup in just 30 minutes, perfect for busy weeknights and gluten-free dining.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 2 tablespoons Olive Oil or avocado oil for a different flavor.
  • 1 pound Ground Beef or lean ground turkey.
  • 1 medium Onion substitute with shallots for a milder taste.
  • 1 medium Jalapeño Pepper replace with bell pepper for a milder flavor.
  • 3 cloves Garlic fresh is preferable.
  • 1 tablespoon Paprika smoked paprika intensifies flavor.
  • 1 teaspoon Ground Cumin omit for a milder soup.
  • 1 can Crushed Tomatoes substitute with fresh diced tomatoes.
  • 4 cups Beef Broth can use vegetable or chicken broth.
  • to taste Salt use low-sodium if necessary.
  • to taste Black Pepper
  • 1 can Black Beans drained and rinsed.
  • 1 cup Frozen Corn fresh or canned corn works too.
Toppings
  • 1 cup Tortilla Chips or crushed corn chips.
  • to taste Fresh Cilantro omit if not a fan.
  • 3-4 slices Lime or use lemon slices.
  • 1 cup Sour Cream or Greek yogurt.
  • 1 medium Avocado or substitute with diced mango.
  • 1 cup Shredded Cheddar Cheese use dairy-free cheese if needed.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and 1 chopped jalapeño pepper. Stir occasionally for 5 minutes until softened and fragrant.
  2. Increase the heat slightly and add 1 pound of ground beef to the pot with the sautéed vegetables. Cook for 6-8 minutes until browned. Stir in 3 minced garlic cloves, 1 tablespoon of paprika, 1 teaspoon of ground cumin, and crushed red pepper to taste. Cook for 1-2 minutes.
  3. Pour in 1 can of crushed tomatoes and 4 cups of beef broth. Season with salt and black pepper to taste. Add 1 can of black beans and 1 cup of frozen corn. Mix well.
  4. Bring the soup to a gentle simmer over medium-high heat, then reduce to low. Simmer uncovered for 15-20 minutes, stirring occasionally.
  5. Ladle the soup into bowls and add toppings such as tortilla chips, cilantro, lime wedges, sour cream, avocado, and cheddar cheese.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 10mgIron: 15mg

Notes

Store leftovers in the fridge for up to three days or freeze for future meals. Consider doubling the batch for extra convenience.

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