Description
A hearty and flavorful taco soup made with lean ground beef, tomatoes with green chiles, beans, corn, and a blend of spices, simmered to perfection. This comforting dish is easy to prepare and perfect for a cozy meal, topped with your favorite Mexican-inspired garnishes.
Ingredients
Scale
Main Ingredients
- 2 tsp olive oil
- 1 1/4 lbs lean ground beef
- 1 medium yellow onion, chopped (1 1/2 cups)
- 2 cloves garlic, minced (2 tsp)
- 1 jalapeno, seeded and finely chopped (optional)
- 2 (14.5 oz) cans diced tomatoes with green chiles
- 1 (14 oz) can low-sodium beef broth
- 1 (8 oz) can tomato sauce
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 3/4 tsp ground paprika
- 1/4 tsp dried oregano
- 1 1/2 Tbsp dry ranch dressing mix, or 1/3 cup chopped cilantro and 1 Tbsp fresh lime juice (see notes)
- Salt and freshly ground black pepper, to taste
- 1 1/2 cups frozen corn
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can pinto beans, drained and rinsed
Toppings
- Shredded Mexican blend cheese
- Chopped green or red onions
- Diced avocados
- Corn tortilla strips or chips
Instructions
- Heat and Brown the Meat: Heat a large pot over medium-high heat and drizzle with olive oil. Add the lean ground beef and chopped onion, crumbling the meat and stirring occasionally until the beef is browned and the onions are softened.
- Add Aromatics: Stir in the minced garlic and optional jalapeno, cooking for an additional 1 minute to release their flavors.
- Drain Excess Fat: Remove excess fat from the beef mixture to keep the soup from being greasy.
- Add Liquids and Seasonings: Stir in the diced tomatoes with green chiles, low-sodium beef broth, tomato sauce, chili powder, ground cumin, paprika, dried oregano, and ranch dressing mix (or cilantro and lime as preferred). Season with salt and freshly ground black pepper to taste.
- Simmer the Soup: Cover the pot with a lid and allow the soup to simmer for 30 minutes, stirring occasionally to blend the flavors well.
- Add Beans and Corn: Add the frozen corn, black beans, and pinto beans to the pot. Cook until heated through, about 5-10 minutes. Add 1/2 cup water to thin the soup if desired.
- Finish and Serve: If using, stir in fresh cilantro and lime juice at the end. Serve the soup warm garnished with your choice of shredded Mexican cheese, chopped green or red onions, diced avocado, and corn tortilla strips or chips.
Notes
- This recipe is equally delicious with 1/3 cup chopped bell pepper instead of jalapeno if you prefer a milder heat. Omitting the jalapeno without replacement will also work fine.
- For a stronger spiced flavor, you can double all the spices including chili powder, cumin, paprika, and oregano.
- The ranch dressing mix can be omitted; instead, add 1/3 cup chopped cilantro and 1 tablespoon fresh lime juice at the end for a fresher taste.
- Nutrition estimates do not include toppings.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 6g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 55mg
