Weeknight Taco Soup
- PREP 5min
- COOK 25min
- TOTAL 30min
My family loves this taco soup made with ground meat (beef, pork, chicken, and turkey all work), veggies, beans, and a simple homemade taco seasoning. It has everything we love about taco night made into a delicious soup! The dill in the recipe is a substitute for store-bought Ranch seasoning (a common ingredient in taco soup). It really does make the soup delicious! If you’d like to use a slow cooker, see the tips below the recipe.
You Will Need
1 pound (450g) lean ground meat like beef, turkey, chicken, or pork
1 teaspoon olive oil
1 small onion, chopped
2 tablespoons taco seasoning, try homemade taco seasoning
3 cloves garlic, minced
1 (28oz) can whole or diced tomatoes
1 (4oz) can diced green chiles
2 (15oz) cans beans like black beans, pinto beans, or kidney beans
1 cup frozen corn
3 cups (709ml) chicken stock or vegetable broth
2 to 3 tablespoons chopped fresh dill, optional
Salt and cayenne pepper or hot sauce to taste
Optional for serving: Avocado or guacamole, diced tomatoes or pico de gallo, shredded or crumbled cheese, shredded lettuce or cabbage, sliced jalapeños, cowboy candy, sour cream, tortilla chips
Directions
Heat the oil in a large soup pot (or Dutch oven) over medium-high heat. Add the ground meat and cook until browned, about 5 minutes. As the meat cooks, use a wooden spoon to break the meat into crumbles.
Move the browned meat to the side. Add the onions and cook, stirring them around the pot, until they soften, about 5 minutes.
Stir in the garlic and taco seasoning and cook until fragrant, about 1 minute.
Add the tomatoes with their juices, canned chiles, beans, corn, and the stock. Bring to a boil, reduce to a simmer, and cook for 15 to 20 minutes. Use a wooden spoon to break apart the tomatoes as the soup simmers. Stir in the dill.
Taste, then adjust with salt and cayenne pepper or hot sauce. Serve with your favorite taco toppings.
Adam and Joanne's Tips
- Storing: I actually think it gets better over time! Refrigerate the soup stored in an airtight container for up to 4 days or freeze for up to 3 months.
- Vegetarian or vegan taco soup: Skip the ground meat and use vegetable broth. To bulk up the soup a bit, add extra vegetables. I love to add bell peppers, chopped sweet potatoes, and shredded cabbage. I’d brown the veggies before adding the stock and tomatoes for even more flavor.
- Slow cooker taco soup: To make the soup in a slow cooker, you’ll need a skillet and a slow cooker. Brown ground meat in a bit of oil. Move the browned meat to one side of the pot, add chopped onions and cook, stirring around the skillet, until softened. Add the browned meat, onions, and the remaining soup ingredients to the slow cooker. Stir. Cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours.
- The nutrition facts provided below are estimates.