Description
This easy 30-minute taco soup is a hearty, comforting one-pot meal packed with ground beef, black beans, corn, tomatoes, and bold Mexican-inspired flavors. Fast and family-friendly, it’s perfect for busy weeknights.
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced small
- 1 pound lean ground beef, 85% lean
- 1 medium red bell pepper, diced small
- 3 to 5 cloves garlic, finely minced or pressed
- 1 jalapeno pepper, finely diced; optional
- 4 ounces canned diced green chiles or fire-roasted green chiles; optional
- 3 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon dried Mexican oregano or regular dried oregano
- 28 ounces canned diced tomatoes
- 32 ounces chicken bone broth
- Two 15-ounce cans black beans, drained and rinsed
- 2 to 4 ounces tomato paste; optional, for a thicker soup
- 1 to 1 ½ cups corn, frozen, canned and drained, or freshly shaved
- 2 to 3 tablespoons lime juice
- â…“ cup finely minced fresh cilantro, plus more for garnish if desired
- 2 to 4 teaspoons kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- ½ teaspoon granulated sugar; optional
- Red onion, optional for garnish
- Avocado, optional for garnish
- Cotija, panela, or shredded Mexican cheese blend, optional for garnish
- Sour cream, optional for garnish
- Tortilla strips or chips, optional for garnish or dipping
Instructions
1. Add the olive oil and yellow onion to a large Dutch oven or heavy-bottomed pot. Sauté for a few minutes over medium-high heat, then add the ground beef.
2. Brown the ground beef with the onion, stirring intermittently to ensure even cooking. While it browns, chop and dice the remaining vegetables.
3. Add the red bell pepper, garlic, jalapeno, and green chiles, if using. Stir to combine and cook for about 1 minute, or until the garlic is fragrant.
4. Sprinkle in the chili powder, cumin, and oregano. Stir to combine.
5. Add the diced tomatoes, chicken bone broth, black beans, and tomato paste, if using. Stir to combine and bring to a boil. Boil fairly rapidly, uncovered, for about 5 minutes.
6. Add the corn and stir to combine. Allow the soup to boil again for 1 to 2 minutes.
7. Turn off the heat. Add the lime juice, cilantro, salt, and pepper. Stir to combine, taste, and adjust the seasonings as needed.
8. If the soup tastes overly acidic, add the optional ½ teaspoon sugar. It will not make the soup sweet but will help balance the acidity of the tomatoes.
9. Garnish with your favorite toppings and serve. Store leftovers airtight in the refrigerator for 5 to 7 days or in the freezer for up to 4 months.
Notes
If you are sensitive to spices, halve the chili powder, cumin, and oregano at first. You can always add more later.
Season to taste. If the soup tastes flat or dull, it likely needs more salt and freshly ground black pepper. A pinch of sugar can also help balance the acidity from the tomatoes.
Work ahead to keep this a true 30-minute meal. Dice vegetables while the beef browns, open cans while ingredients cook, and mince cilantro and juice the limes while the soup simmers.
For a thicker soup that is more like chili, use 2 to 4 ounces of tomato paste.
Freeze the soup in individual freezer-safe containers for convenient portions.
Nutrition
- Serving Size: 1 serving
- Calories: 234
- Sugar: 4 g
- Sodium: 640 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 27 g
- Fiber: 9 g
- Protein: 19 g
- Cholesterol: 23 mg