Taco Soup Recipe – Hangry Hanna

Hate reading? ME TOO! That’s why I’ve included some videos below.

I’m excited to share my favorite easy taco soup recipe with you! This one-pot meal is great for cold nights. It’s full of zesty flavors that take you straight to Mexico.

This Mexican dish is easy to make. It mixes ground beef, beans, and veggies into a warm bowl. You can add your favorite toppings or cook it in a Crock Pot or Instant Pot!

This taco soup will soon be your favorite. It’s great for big meals or meal prep. So, let’s start making this tasty one-pot dish!

Table of Contents

5 Reasons You’ll Love This Recipe

This taco soup recipe will soon be your go-to! It’s quick and easy, perfect for busy nights. You’ll make a tasty soup in one pot, full of flavor and goodness.

This recipe is super customizable. You can change the spices or add more veggies. It’s also great for using up fridge leftovers.

This soup is a healthy choice instead of regular tacos. It’s full of protein and veggies. So, it’s good for the whole family.

Everyone loves this soup. It’s perfect for picky eaters or game nights. Add cheese, sour cream, or avocado for extra flavor.

Also, you can freeze this soup for later. Making a big batch is great for meal prep or easy dinners.

Quick and easy one-pot meal
Customizable to suit any taste
Healthy alternative to traditional tacos
Crowd-pleaser for all occasions
Freezer-friendly for convenient meal prep

Exact Ingredients List (+ Possible Substitutes)

This taco soup recipe is super versatile! It stars ground beef, canned tomatoes, beans, corn, taco seasoning, and ranch seasoning. Let’s look at the ingredients and some tasty substitutes.

I use 1 pound of lean ground beef for the protein. If you want something lighter, ground turkey is a great choice. The soup’s base is 2 cans of diced tomatoes with green chiles for a zesty taste.

To add flavor, I add:

1 chopped onion
Minced garlic
Beef broth (chicken broth works too)
Tomato sauce
Chili powder, cumin, paprika, and oregano

Ranch seasoning is the secret ingredient! It makes the soup creamy and tangy. If you’re out of it, try using cilantro and lime juice.

For texture, I add frozen corn and two types of beans – black and pinto. You can swap them with kidney or cannellini beans. Just remember to drain and rinse them first.

This soup is like a warm hug in a bowl – it’s comforting and full of flavor!

Want some spice? Add a chopped jalapeno or use a milder bell pepper. Remember, cooking is all about making it your own!

Instructions

Let’s make this tasty taco soup! I start by browning the beef in a big pot over medium-high heat. As it cooks, I add diced onions for more flavor. Then, I add jalapeños and minced garlic and sauté them quickly.

Next, I drain the fat and add tomatoes, broth, and tomato sauce. This makes the soup special! I add taco seasoning and stir it in. Then, I cover the pot and simmer for 30 minutes, filling my kitchen with yummy smells.

While the soup cooks, I get ready my toppings. When it’s done, I add beans and corn to the pot. If it’s too thick, I add a bit of water. Finally, I mix in fresh cilantro and lime juice.

Now, it’s time to serve! I pour the soup into bowls and offer many toppings. My top choices are:

Shredded cheese
Sour cream
Diced avocado
Crispy tortilla chips

Everyone can make their bowl just how they like it. This makes a big, tasty meal that everyone will love!

Tips, Tricks & Storing

I love sharing my favorite tips for making taco soup even better. First, drain and rinse your beans to cut down on sodium. This small step makes a big difference in taste and health. If you like it spicy, add extra jalapenos. For a milder version, leave them out entirely.

Here’s a pro tip: drain excess fat from your ground beef before adding it to the pot. This enhances the overall flavor and makes the soup less greasy. Want a bolder taste? Double up on the spices!

Leftovers are a breeze to handle. Store them in the fridge for 3-4 days. For longer storage, freezing is your best bet. I divide the soup into portions and freeze them in airtight containers. They stay good for up to 3 months.

Reheating is simple. Use the stovetop or microwave to warm up your taco soup. It’s perfect for meal prep too. I often make a big batch on Sunday and divide it into individual portions. This makes weekday lunches a snap!

Refrigerate leftovers for quick meals
Freeze in portions for future use
Reheat on stovetop or in microwave
Great for meal prep and easy lunches

Recipe Variations & Serving Suggestions

This taco soup recipe is super versatile! For a vegetarian option, I just skip the meat and add more beans or lentils. It’s just as tasty and filling.

When I want chicken taco soup, I use shredded chicken instead of beef. It’s a lighter version that’s great for summer.

The toppings make it really fun. I put out shredded cheese, sour cream, and diced avocado. Fresh cilantro and lime wedges add a zesty kick. Don’t forget the tortilla chips for that crunch! These toppings turn the soup into a feast.

For side dishes, I like serving cornbread or cilantro lime rice. A green salad is also good if you want something light. My favorite way to serve it is at a DIY bar. It’s perfect for parties or family dinners. Everyone can make their bowl just how they like it!