adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Stovetop Taco Soup
Stovetop Taco Soup
0 Likes
Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Spicy beef taco soup with beans, chiles, corn, and tomatoes. Ready in under an hour.
Ingredients:
  • Taco Spice Blend
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon black pepper
  • Taco Soup
  • 1 pound ground chuck (80/20)
  • 1 medium yellow onion (about 1 1/2 cups), diced
  • 4 cloves garlic, minced
  • 2 (14.5-ounce) cans fire-roasted diced tomatoes (not drained)
  • 3 cups beef stock
  • 1 (4-ounce) can diced green chiles
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15.25-ounce can corn, drained, or 1 1/2 cups frozen corn, thawed and drained
  • 4 ounces (about 1 cup) shredded cheddar or Colby Jack cheese
  • 1/2 cup fresh cilantro leaves, chopped
  • Optional Toppings
  • Shredded cheddar cheese
  • Crumbled cotija cheese
  • Diced red onions
  • Avocado
  • Jalapeño slices
  • Sour cream
  • Chopped cilantro
  • Tortilla strips
  • Lime wedges
Instructions:
  • Combine all taco spice blend ingredients in a small mixing bowl and whisk until well mixed.
  • In a 6-quart dutch oven over medium heat, cook ground chuck until browned, breaking it up with a spoon. Sprinkle all but 1 1/2 teaspoons of taco spice blend over the meat. Saute diced onions and garlic until glossy and slightly browned, for about 4 minutes. Remove from heat and discard excess fat from the pan.
  • Combine fire-roasted tomatoes, beef stock, and green chiles in the pot. Bring to a boil over medium heat, then reduce to medium-low, cover, and simmer for 15 minutes, stirring occasionally.
  • Combine black beans and corn: Gently mix in the black beans and corn, cover the pot, and let the soup simmer for an additional 10 minutes over medium-low heat, stirring occasionally. Adjust seasoning with more spice blend to suit your taste.
  • Turn off the heat and gently mix in the shredded cheese and cilantro. Finish by adding your preferred toppings before serving. Refrigerate any leftover taco soup in a sealed container for up to 3 days. Enjoy this recipe? Share your rating with us!

Similar Recipes