Taco soup is a classic dish with Mexican flavors in every bite. it should be easy to make but it must have the right flavors and I have you covered!
If I could have one cultures food it would be from Mexico. And the rest of the world would agree. I have yet to come across a country that doesn’t have a Mexican restaurant.
Funny, taco soup is an American thing. Mexico does have a tortilla soup that I modeled my 5 ingredient taco soup after but this is a major upgrade. Why limit ourselves?
Explore the option of beans and corn. They are both good for you.
Top it off with lime juice and crumbled Mexican cheese for a true experience. Let me show you how to do this recipe properly and in under 45 minutes.
How To Make Taco Soup
Ingredients needed
- Ground beef
- Chili beans
- Black beans
- Corn
- Rotel tomatoes & green chilies
- Chilies in adobo sauce
- Tomato paste
- Tomato sauce
- Beef broth
- Onion
- Cilantro
- Mexican crumbling cheese
- Taco seasoning or ranch seasoning pack (optional)
Quick tips before starting the recipe
- Adobo sauce does bring a little heat but it isn’t super spicy. It adds a nice touch of flavor to the dish but be careful with how many chilies you add to the soup because those are spicy.
- If using either seasoning pack do not use apple cider vinegar because you won’t need it. The soup has a far more authentic Mexican feel without the seasoning packs but I do understand people enjoy them. When adding the seasoning packs be careful when adding salt and pepper.
Making taco soup as easy as possible
- To start, in a large pot or dutch oven on medium high heat add a little oil. Toss in the ground beef to brown. Once ground beef is browned season lightly with salt and black pepper.
- Next, add in the diced onions and Rotel tomatoes. Add a little more oil if the pot looks dry and it will with lean ground beef.
- Now, after the onions have softened add in the tomato paste. While mixing in around in the ingredients cook the paste about 10 seconds before going to the next step.
- Then, add in the can of chili beans straight from the can, do not rinse them. Next, add in the corn, black beans and tomato sauce. If you are using a seasoning packet add it in now.
- Now, pour in the beef broth. Using something to hold the chilies back, drain the adobo sauce from the can into the pot. Toss in two chilies, more if you like heat or none if you do not. Also, toss in apple cider vinegar now, see notes.
- Bring the pot to a boil then lower to a simmer and cover for 20 minutes. Stir occasionally.
- Once soup is done serve with fresh lime and crumbled cheese. Avocado is also a great option to add.
Frequently Asked Questions (FAQs)
How is taco soup different from chili?
Chili uses spices but not the same spices you find in a Mexican dish. Blindfolded you could easily tell the difference. When it comes to topping these are very individual based.
What can you add to taco soup to make it less spicy?
The best thing to fix something too spicy is to add some sweetness with it. Honey would be a great ingredient or adding some dairy with the cheese.
Ground turkey instead of ground beef?
Yes you can swap them out because turkey is lean and this recipe uses lean ground beef. The turkey would be a great swap.
Can I freeze taco soup?
Yes, this soup is ok to freeze. In the refrigerator it’ll keep for about 3-4 days.
What’s good with taco soup? Other great Mexican recipes of course
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Taco Soup
Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 1 can of Rotel tomatoes & green chilies, rinsed & drained
- 3 tablespoon tomato paste
- 1 15 oz can of black beans, rinsed & drained
- 1 15 oz can of chili beans
- 1 15 oz can of whole kernel corn, rinsed & drained
- 4 cup beef broth (32oz carton)
- 1 15 oz can of tomato sauce
- 1 packet taco seasoning or ranch seasoning (optional)
- 7 ounce can of chipotle peppers in adobo sauce
- 1 tablespoon apple cider vinegar
- lime and crumbled cheese for topping
- salt & black pepper to taste
- oil for cooking
Instructions
- To start, in a large pot or dutch oven on medium high heat add a little oil. Toss in the ground beef to brown. Once ground beef is browned season lightly with salt and black pepper.
- Next, add in the diced onions and Rotel tomatoes. Add a little more oil if the pot looks dry and it will with lean ground beef.
- Now, after the onions have softened add in the tomato paste. While mixing in around in the ingredients cook the paste about 10 seconds before going to the next step.
- Then, add in the can of chili beans straight from the can, do not rinse them. Next, add in the corn, black beans and tomato sauce. If you are using a seasoning packet add it in now.
- Now, pour in the beef broth. Using something to hold the chilies back, drain the adobo sauce from the can into the pot. Toss in two chilies, more if you like heat or none if you do not. Also, toss in apple cider vinegar now, see tips.
- Bring the pot to a boil then lower to a simmer and cover for 20 minutes. Stir occasionally.
- Once soup is done serve with fresh lime and crumbled cheese. Avocado is also a great option to add.