Stovetop Taco Soup
A hearty and flavorful soup that combines all your favorite taco ingredients in one delicious dish.
Equipment
- Dutch oven Ideal for simmering soups and stews.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 cup diced yellow onion
- 1 teaspoon minced garlic
- 1 jalapeno, seeded and diced
- 2 cans (14.5 oz each) fire-roasted tomatoes
- 2 tablespoons taco seasoning mix
- 1 can (4 oz) diced green chiles
- 1 can (15 oz) pinto beans, drained (do not rinse)
- 1 can (15 oz) black beans, drained (do not rinse)
- 4 cups low-sodium beef broth
- 1 cup frozen corn
- 2 teaspoons cornstarch
Instructions
- In a large Dutch oven over MEDIUM heat, cook the ground beef and onion until the beef is cooked through and the onion is softened, about 6-8 minutes. Be sure to drain excess grease and return the pot to the heat for the next steps.
- Add the minced garlic and diced jalapeno to the pot. Cook for an additional 2 minutes, stirring regularly to prevent burning.
- Stir in the fire-roasted tomatoes, taco seasoning, green chiles, pinto beans, black beans, and most of the beef broth (reserve a bit for later). Bring to a boil over MEDIUM-HIGH heat. Once boiling, reduce the heat to LOW and cover the pot, letting it simmer for 15 minutes. This allows the flavors to meld beautifully.
- Add the frozen corn and simmer for another minute or two until heated through. This adds a lovely sweetness and texture to the soup.
- Mix the cornstarch with the reserved broth, then stir it into the soup. Continue to simmer until the soup thickens slightly. This will give your taco soup a nice, hearty consistency.
- Serve hot, garnished with your choice of optional toppings such as sour cream, cilantro, shredded cheddar cheese, or diced avocado. Enjoy your meal!
Notes
For a milder soup, adjust the amount of jalapeno or omit it altogether. No alcoholic drinks allowed, please substitute with a non-alcoholic option.