Sometimes, I find myself craving something warm and hearty, but I don’t want to fuss over complicated recipes. Taco soup hits that sweet spot—easy to throw together, yet full of bold flavors. It’s perfect for those nights when you want comfort with a side of chaos in the kitchen.
Why this soup keeps calling me back
It’s a perfect blank canvas that adapts to what’s in the fridge. The smoky, spicy aroma fills the house, and each spoonful is comfort that doesn’t feel heavy. Plus, it’s a reminder that you can make something delicious with very little fuss, just a bit of patience and taste.
Breaking down the ingredients that make this soup shine
- Ground beef or turkey: Adds hearty protein, browns quickly, and develops a savory flavor.
- Canned diced tomatoes: Provides acidity and sweetness, balancing spices with a juicy burst.
- Corn kernels: Sweet, slightly smoky, and adds a pleasing texture.
- Black beans: Creamy, earthy, and filling—make sure to rinse well.
- Taco seasoning: A blend of chili, cumin, and paprika—builds that signature taco flavor.
- Shredded cheese: Melts into the hot soup, adding richness and saltiness.
- Fresh cilantro: Bright, aromatic, and fresh—sprinkle on last for a burst of green.
Tools of the trade for a seamless taco soup
- Large heavy-bottomed pot: To evenly cook and simmer all ingredients.
- Wooden spoon or spatula: For stirring and scraping the pot.
- Measuring spoons and cups: To ensure accurate seasoning and ingredient amounts.
- Sharp knife: For chopping vegetables and meat.
Step-by-step: Crafting your cozy Taco Soup
Step 1: Gather your ingredients and set your stove to medium heat, about 160°C (320°F).
Step 2: In a large pot, sauté diced onions and garlic until fragrant, about 3-4 minutes, until translucent and soft.
Step 3: Add ground beef or turkey, breaking it apart with a spoon. Cook until browned, about 8-10 minutes, until no pink remains.
Step 4: Stir in chopped tomatoes, corn, black beans, and taco seasoning. Let simmer for 20 minutes, uncovered, until flavors meld and the soup thickens slightly.
Step 5: Taste and adjust seasoning with salt, pepper, or more chili powder if needed.
Step 6: Serve hot, garnished with shredded cheese, sour cream, and fresh cilantro. Enjoy the warm, smoky aroma as you ladle it out.
Cooking checkpoints and tips to keep in mind
- Check the meat: it should be evenly browned, with no pink remaining.
- Simmer uncovered to let excess liquid evaporate and flavors concentrate.
- Taste before serving—adjust seasoning to your liking, especially salt and spice levels.
Common mistakes and how to fix them
- Letting it simmer too long, reducing the broth.? Add more liquid if the soup is too thick.
- Over-salting at the start, which can’t be fixed easily.? Season gradually and taste.
- Toppings becoming soggy if added too early.? Use fresh toppings.
- Crowding the pan, causing steaming instead of browning.? Ensure meat is fully browned.
Taco Soup
Ingredients
Equipment
Method
- Heat your large pot over medium heat and add the ground meat, breaking it apart with your spoon. Cook until browned and no pink remains, about 8-10 minutes, until it starts to release a savory aroma.
- Add diced onions and minced garlic if you like, and sauté until fragrant, about 3-4 minutes, until the mixture turns translucent and smells inviting.
- Stir in the diced tomatoes, corn, black beans, and taco seasoning, mixing well to incorporate all flavors evenly.
- Bring the mixture to a gentle simmer and let it cook uncovered for about 20 minutes, stirring occasionally. The soup will thicken slightly, and the flavors will meld beautifully, filling your kitchen with smoky, spicy aromas.
- Taste the soup and adjust the seasoning if needed, adding more chili powder, salt, or pepper for your preference.
- Serve hot, topped with a generous sprinkle of shredded cheese and fresh cilantro. Let the cheese melt slightly into the warm soup, creating a rich, gooey finish that’s just irresistible.
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