Beef Taco Soup
A hearty and flavorful soup combining the best of taco ingredients.
Equipment
- Dutch oven or large soup pot
Ingredients
Main Ingredients
- 2 pounds ground beef
- 1/3 cup chopped white onions
- 1 teaspoon minced garlic
- 3 tablespoons taco seasoning
- 2 quarts beef stock or beef broth
- 2 cups frozen corn
- 1 can 15.5 ounces black beans, rinsed and drained
- 1 can 14.5 ounces petite diced tomatoes, drained
- 1 cup tomato purée
- 2 teaspoons lime juice
- 2 teaspoons salt
- 1 cup white or brown rice
- 1 tablespoon fresh cilantro chopped
Instructions
- In a Dutch oven or large soup pot, brown the ground beef, chopped onion, and minced garlic over medium-high heat for about 5-7 minutes. Drain off any excess fat.
- Stir in the taco seasoning, mixing well to coat the beef evenly.
- Add the beef stock, frozen corn, black beans, diced tomatoes (with juice), tomato purée, lime juice, salt, and uncooked rice to the pot. Stir to combine all ingredients, ensuring the rice is fully submerged in the liquid.
- Bring the mixture to a boil, then cover the pot and reduce the heat to low. Let it simmer for about 20-25 minutes, or until the rice is tender. Stir occasionally to prevent sticking.
- Once cooked, stir in the freshly chopped cilantro for a burst of flavor.
- Serve hot with optional toppings like cheese, sour cream, lime wedges, additional cilantro, and tortilla chips on the side.
Notes
This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving. For a spicier kick, consider adding diced jalapeños or a dash of hot sauce.