What is Taco Soup made of?
Taco Soup combines browned ground beef, onion, and garlic with crushed tomatoes, green chiles, corn, black beans, and chili beans in a spiced broth. The seasoning mirrors taco night—chili powder, cumin, oregano, onion and garlic powder—plus salt, pepper, and optional cayenne. Everything simmers together 15–25 minutes for a rich, savory base that tastes slow-cooked. Finish with classic taco toppings like cheese, avocado, cilantro, jalapeños, lime, and crushed tortilla chips. It’s a one-pot meal that delivers all the taco flavors in a cozy, spoonable format.
How do you thicken Taco Soup?
To thicken Taco Soup, simmer uncovered for a few extra minutes so liquids reduce and concentrate. Mashing a small scoop of beans against the pot releases starch for natural body without flour. You can also add a spoonful of tomato paste to boost viscosity and deepen flavor. If you prefer a silky finish, whisk a tablespoon of instant masa harina or fine cornmeal with hot broth, then stir in and simmer briefly. Always taste and adjust salt at the end, since reduction intensifies seasoning.
How spicy is Taco Soup and how can I adjust heat?
As written, Taco Soup lands at a medium level of heat thanks to green chiles and optional cayenne. For mild bowls, choose mild chiles, skip cayenne, and let lime and cilantro provide brightness. For extra kick, add more cayenne, minced jalapeño, or a dash of hot sauce at the table so everyone can customize. Smoked paprika adds warmth without sharp heat, while chipotle in adobo brings smoky depth—start with a teaspoon, taste, and build gradually to your ideal spice level.
Can I make Taco Soup in a slow cooker?
Yes. Brown the beef, onion, and garlic on the stovetop for best flavor, then transfer to the slow cooker with the remaining ingredients. Cook on Low 4–6 hours or High 2–3 hours. If it’s thinner than you like, uncover the crock for the last 20–30 minutes or stir in a small scoop of mashed beans to thicken. Add delicate toppings only when serving. The slow-cooker method is great for game day or busy nights because it holds beautifully for serving.
How do I store, reheat, and freeze Taco Soup?
Cool completely and refrigerate in airtight containers 3–4 days. The soup thickens as it rests; add a splash of broth when reheating. Warm gently on the stove, stirring occasionally, or microwave at 60–70% power to avoid hot spots. For freezing, portion into dated containers or flat freezer bags and freeze up to 2 months. Thaw overnight in the fridge and reheat as above. Brighten leftovers with fresh lime, cilantro, and a sprinkle of crushed chips to restore just-cooked vibrancy.
What are good protein swaps or vegetarian options?
Taco Soup is flexible: swap ground turkey or chicken for a leaner bowl, or go meatless by doubling beans or adding pinto beans for extra fiber. For a richer vegetarian texture, mash a portion of the beans to thicken naturally. If you’d like plant-based crumbles, brown them quickly with spices before simmering. The strong tomato-chile base and taco spices keep flavor front and center, so the soup stays satisfying whether you choose beef, poultry, or an entirely vegetarian approach.
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What toppings go best with Taco Soup?
Think “taco bar” in a bowl. Popular options include shredded cheddar or Monterey Jack, diced avocado, sliced jalapeños, chopped cilantro, green onions, sour cream or Greek yogurt, and crushed tortilla chips for crunch. Fresh lime wedges make the flavors pop, while pico de gallo or diced tomatoes add brightness. For a heartier spread, serve with warm cornbread, buttered sourdough, or cheese quesadillas. Set toppings out buffet-style so everyone customizes their perfect bowl.
How can I make Taco Soup healthier or gluten-free?
Use 90–95% lean ground beef, or swap in turkey or chicken. Choose low-sodium broth and no-salt-added tomatoes, then season to taste at the end. Add extra veggies—zucchini, bell peppers, or spinach—during the simmer for more volume and nutrients. Taco Soup is naturally gluten-free if your broth and chili beans are certified GF; confirm labels and skip wheat-based add-ins. For dairy-free bowls, rely on avocado, cilantro, and lime instead of cheese or sour cream while keeping all the bold taco flavors intact.
Print
Recipe: Taco Soup
- Total Time: 35 Minutes
- Yield: 6 Servings 1x
Description
A quick, cozy Taco Soup with beef, beans, corn, tomatoes, and green chiles simmered in a bold, spiced broth—perfect for piling on toppings.
Ingredients
- Lean ground beef 1 lb
- Onion chopped small 1
- Garlic minced 4–5 cloves
- Beef or chicken broth 4 cups
- Corn drained 15 oz
- Black beans drained and rinsed 15 oz
- Chili beans in chili sauce 15 oz
- Crushed tomatoes 28 oz
- Chopped green chiles 4 oz
- Chili powder 1 tbsp
- Ground cumin 2 tsp
- Dried oregano 1 tsp
- Onion powder 1 tsp
- Garlic powder 1 tsp
- Salt pepper cayenne to taste
Instructions
- Brown ground beef and onion in a large pot until no longer pink; spoon off excess fat.
- Stir in garlic and cook briefly until fragrant.
- Add broth, corn, black beans, chili beans, crushed tomatoes, green chiles, chili powder, cumin, oregano, onion powder, garlic powder, salt, pepper, and a pinch of cayenne.
- Cover and simmer about 15 minutes, stirring occasionally, or longer for deeper flavor.
- Taste and adjust seasoning; ladle into bowls and add favorite toppings.
Notes
- Use low-sodium broth and adjust salt at the end.
- For thicker soup, simmer uncovered a few extra minutes.
- For smoky depth, add a pinch of smoked paprika or a spoon of chipotle in adobo.
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Category: Soup
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 Serving
- Calories: 320Kcal
- Fat: 10g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 20g
Keywords: Taco Soup
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