Try this Quick and Easy Taco Soup recipe, or contribute your own.
- 1 small onion chopped
- sliced avocado
- 1 can black beans
- sour cream
- chopped cilantro
- lime wedges
- 1 can tomato sauce
- shredded cheddar cheese
- 1 can diced tomatoes
- 1 can kidney beans
- 1 can corn kernels
- corn chips
- !optional taco toppings:
- 1 lb. lean ground beef*
- 1 pouch (2 tbsp) taco seasoning
- diced tomatoes / pico de gallo
- Carbohydrate 459.911132126734 g
- Cholesterol 622.6505827 mg
- Fat 362.31378073133 g
- Fiber 80.8845600966597 g
- Protein 227.334835355835 g
- Saturated Fat 118.601923535182 g
- Serving Size 1 1 recipe (2998g)
- Sodium 5342.91219635197 mg
- Sugar 379.026572030074 g
- Trans Fat 34.7204954199789 g
- Calories 5936 calories
Step-by-step
- Brown the ground beef and onion in a large pot, until cooked through and crumbled. Drain any excess fat.
- Add the remaining ingredients to the pot and stir to combine. Cook over medium heat, letting simmer for about 10 minutes to let flavors blend.
- Serve with optional taco toppings. Enjoy!
Brown the ground beef and chopped onion over medium-high heat until the meat reaches an internal temperature of 160 degrees Fahrenheit and no pink remains. Draining excess rendered fat from the pot prevents the finished broth from acquiring an oily surface film. Constant agitation during browning breaks the protein into uniform crumbles that distribute evenly across every spoonful.
Swapping canned tomatoes for fresh alternatives alters both moisture levels and acidity within the pot. Canned varieties provide a pre-cooked baseline with consistent liquid volume, whereas fresh produce introduces excess water that requires longer simmering to reduce. Preserved beans contribute stable starch content, keeping the broth thick without needing extra flour or cornstarch slurries.
Visual cues dictate when the dish is finished simmering. The broth deepens in color, and the liquid level drops slightly as starches from the beans release into the mixture. Ten minutes of medium heat allows the commercial seasonings to hydrate fully without overcooking the canned corn kernels, preserving their slight crunch.
Acidic garnishes like fresh lime wedges and pico de gallo counteract the heavy sodium found in canned ingredients. Adding cold toppings such as sour cream and shredded cheddar just before eating creates a thermal contrast against the hot soup base. Store leftovers in an airtight container in the refrigerator for up to four days.
