This easy taco soup recipe is so hearty, filling and just the perfect comfort food. And the deliciously spiced, beefy flavor will have everyone craving more! Makes about 10 1/2 cups.
Ready in: 45minutes
1 1/4lbslean ground beef
1medium yellow onion chopped(1 1/2 cups)
2clovesgarlic,minced (2 tsp)
1jalapeno,seeded and finely chopped (optional)*
2(14.5 oz) cansdiced tomatoes with green chiles
1(14 oz) canlow-sodium beef broth
1(8 oz) cantomato sauce
1 1/2Tbspdry ranch dressing mix, or 1/3 cup chopped cilantro and 1 Tbsp fresh lime juice(see notes***)
Salt and freshly ground black pepper
1 1/2cupsfrozen corn
1(14.5 oz) canblack beans,drained and rinsed
1(14.5 oz) cancan pinto beans,drained and rinsed
Shredded Mexican blend cheese,chopped green or red onions, diced avocados and corn tortilla strips/chips
Heat a largr pot over medium-high heat drizzle lightly with oil.
Add ground beef in a large along with chopped onion, crumbling and stirring occasionally until browned. Add jalapeno and garlic and saute 1 minute longer.
Drain excess fat from beef mixture.
Stir in tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, ranch dressing mix and season with salt and pepper to tastes. Cover pot with lid and simmer 30 minutes, stirring occasionally.
Add in corn, black beans and pinto beans and cook until heated through. Add 1/2 cup water to thin soup if desired. Stir in cilantro and lime if using.
Serve warm finished with desired toppings.
*This is also good with 1/3 cup chopped bell pepper in place of jalapeno if you want it more mild. Or just omit and don't replace and it will be fine.
**For a stronger spiced flavor double up all of the spices.
***I first shared this recipe 5 years ago and since people have loved it as is I didn't want to tweak it. But personally I now omit the ranch mix and add 1/3 cup chopped cilantro and 1 Tbsp lime in at the end and I like it better this way.