Description
A cozy and nutritious taco soup that is quick to prepare and family-friendly, making it perfect for weeknight dinners.
Ingredients
- 1 lb (450 g) ground beef (or ground turkey)
- 1 medium yellow onion, diced (about 1 cup)
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp kosher salt (adjust) and 1/2 tsp black pepper
- 1 (14.5 oz / 410 g) can diced tomatoes with juices
- 1 (8 oz / 225 g) can tomato sauce
- 4 cups (950 ml) low-sodium beef or chicken broth (use vegetable broth for vegetarian)
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 1 (15 oz / 425 g) can pinto beans, drained and rinsed
- 1 (15 oz / 425 g) can corn, drained
- Optional toppings: shredded cheddar, sour cream, sliced avocado, chopped cilantro, tortilla chips, lime wedges
Instructions
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 tbsp neutral oil. Brown the ground beef, breaking it up, until no longer pink (about 6–8 minutes). Drain excess fat if needed.
- Add diced onion and bell pepper to the pot and cook until softened, about 5 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Sprinkle in chili powder, cumin, smoked paprika, and oregano. Toast spices for 30–45 seconds to bloom flavor, stirring constantly.
- Deglaze the pot with 1/4 cup broth, scraping up browned bits. Add diced tomatoes, tomato sauce, remaining broth, drained beans, and corn. Stir to combine.
- Bring to a gentle boil, reduce heat to low, and simmer uncovered for 20 minutes. Taste and adjust salt and spice. Remove from heat and let rest 10–15 minutes.
- Serve hot with your favorite toppings.
Notes
Can be adapted for slow cooker or Instant Pot. Controls can be adjusted for heat preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One-pot stovetop
- Cuisine: Mexican