Classic Taco Soup
Try this Classic Taco Soup recipe.
Try this Classic Taco Soup recipe.
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1 tbsp chili powder
- 1/4 tsp oregano
- 2 garlic cloves crushed
- 2 tsp ground cumin
- 1/4 tsp onion powder
- 1 onion, finely chopped
- 1 lb ground beef or turkey
- 2 (15 oz) cans diced tomatoes
- 1 (8 oz) can tomato sauce
- drizzle of olive oil or canola oil
- 2 carrots, finely grated
- 1 tsp beef bullion
- 1/8 tsp crushed red pepper flakes optional
- 4 (15 oz) cans of beans drained (i use black beans, kidney beans and pinto beans)
- 2 cups frozen corn or a 15 oz can of corn
- 1 tbsp corn starch plus 3 tbsp of water
- Carbohydrate 0.967630247936453 g
- Cholesterol 38.55535145 mg
- Fat 8.74640934651993 g
- Fiber 0.336568885956459 g
- Protein 10.7923406667463 g
- Saturated Fat 3.35619073925212 g
- Serving Size 1 1 Serving (59g)
- Sodium 43.4651387641562 mg
- Sugar 0.631061361979995 g
- Trans Fat 1.25536954124411 g
- Calories 128 calories
Step-by-step
- Drizzle some olive oil or canola oil in the bottom of a 5 or 6 quart pot and turn heat to medium high
- Add ground meat, chopped onions, grated carrots and crushed garlic. Cook until meat is browned and onions are tender.
- Add chili powder, cumin, beef bullion, paprika, salt, black pepper, garlic powder, onion powder, and oregano and red pepper flakes if you are using them.
- Stir seasonings into meat and then add tomatoes, tomato sauce, drained bean and corn. Stir together and bring to a boil.
- Keep it at a low boil for 5-10 minutes.
- Stir in the cornstarch water mixture to thicken the soup.
- Serve with cheese, sour cream and your favorite corn chips.
My Go-To Comfort Food: Classic Taco Soup
As a busy working mom, time is my most precious commodity. Weeknights are a whirlwind of homework help, soccer practice, and the ever-present challenge of getting a healthy and delicious meal on the table before everyone collapses from exhaustion. That's where my trusty Classic Taco Soup recipe comes in. It's a lifesaver, a crowd-pleaser, and surprisingly quick to make.
I've been perfecting this recipe for years, tweaking it here and there to suit our family's tastes. What started as a simple attempt to replicate my grandmother's legendary chili has evolved into a versatile dish that can be easily adapted to whatever ingredients I have on hand. Sometimes I'll swap ground beef for turkey, other times I'll experiment with different types of beans. The beauty of this soup is its adaptability – it’s always delicious, no matter the variations.
One of the things I love most about this soup is its versatility. It’s a perfect weeknight meal, but it also holds up well for leftovers. I often make a big batch on Sunday and have lunch sorted for the whole week. It’s also fantastic for entertaining. The vibrant colors and bold flavors always impress my guests, and the hearty nature of the soup makes it incredibly satisfying on a chilly evening.
The process itself is incredibly straightforward. It's a one-pot wonder, which means minimal cleanup – a huge plus in my book! The flavors meld beautifully as the soup simmers, creating a rich and complex taste that's far greater than the sum of its parts. It's the kind of recipe that makes you feel like you've spent hours in the kitchen, even though it only takes a fraction of the time.
Beyond the ease and deliciousness, this soup is also remarkably healthy. It’s packed with protein from the ground meat and beans, as well as plenty of fiber and vitamins from the vegetables. It’s a much more nutritious option than many other quick weeknight meals, and I feel good about feeding it to my family. It’s the kind of comforting, nourishing meal that reminds me of simpler times, and that's a feeling I cherish.
The key to this soup's success, in my opinion, lies in the careful balance of spices. The chili powder provides a warm, earthy base, while the cumin adds a touch of smokiness. The paprika lends a subtle sweetness, and a dash of oregano rounds it all out beautifully. Don’t be afraid to experiment with the spice levels to find your perfect blend – that’s part of the fun!
So, if you're looking for a quick, easy, delicious, and healthy meal that the whole family will love, look no further. This Classic Taco Soup is my go-to recipe for busy weeknights and relaxed weekends alike. It’s simple enough for even the most novice cook to master, yet flavorful enough to impress the most discerning palates. Give it a try, and I guarantee it will become a staple in your kitchen too.
I often serve this soup with a dollop of sour cream, a sprinkle of shredded cheese, and some crunchy tortilla chips for added texture and flavor. It's the perfect combination of comforting and exciting, and it always leaves me feeling satisfied and happy. It’s more than just a meal; it’s a hug in a bowl.
This recipe is a testament to the power of simple ingredients combined with a touch of creativity. It's a reflection of my desire to create delicious and nourishing food for my family, without sacrificing precious time or energy. It's a reminder that even in the midst of a busy life, there's always time for a warm, comforting, and utterly delicious bowl of soup.
And the best part? The leftovers are just as good, if not better, the next day. So, go ahead and make a double batch. You won't regret it!
