Best Taco Soup Recipe

A warm bowl of taco soup can be a satisfying and comforting meal on a cold day. Recipe is full of bold and flavorful spices that give it a unique and satisfying taste. This soup is a versatile dish that can be made with a variety of ingredients, such as ground beef, chicken, or even vegetarian options like black beans or sweet potatoes. Taco Soup Recipe can be made in one pot, which makes it easy to prepare and clean up. Furthermore, It’s a budget-friendly meal that can be made with inexpensive ingredients, such as ground beef and canned tomatoes.

Taco soup recipe is a great meal to make in bulk and can be frozen for later. You can customize it with different toppings like cheese, avocado, sour cream, or cilantro to make it more delicious. Taco soup is a nutritious meal and provides protein, fiber, and essential vitamins and minerals from the ingredients like beans, vegetables, and meat. Moreover, it’s a simple and easy-to-make recipe that can be prepared in under 30 minutes.

	Servings: 4
	Preparation Time: 10 Min
	Cooking Time: 30 Min
	Calories: 481~

What Ingredients To Use:

• 1 pound lean ground beef or thin steak strips
• 2 tablespoons taco seasoning (powdered not liquid)
• 1 tablespoon vegetable oil
• 1/2 red onion , diced
• 1 tablespoon tomato paste
• 10 ounces Rotel diced tomatoes and green chiles (mild)
• 15 ounces canned corn (can also use fresh or frozen)
• 15 ounce chicken broth or can beef (low sodium)
• 2 tablespoons sour cream
• 1/2 cup heavy cream or half n half
• 1 green onion , thinly sliced (roots removed)
• 2 tablespoons minced fresh cilantro (measure after chopping)
• salt , to taste

How To Prepare Taco Soup:

The meat should be lightly mixed after 1 tablespoon of the taco seasoning is added. Now set aside and prepare the other ingredients.

In a 4 to 5 quart Dutch oven or soup pot, heat the vegetable oil over medium heat until it shimmers on the surface. For quickest cooking, add the meat then spread it evenly across the pan with a spatula. Stirring regularly will help you break up any large lumps.

Check the pot for extra fat after the meat has mostly browned (It may take approximately 5 minutes). If there is approximately a tablespoon then drain or spoon out the excess. Add the onions to the pot and continue stirring.

When the meat is fully browned, add the tomato paste and the remaining 1 tablespoon of taco seasoning, mixing thoroughly. Add the Rotel, the corn, and the broth, and increase heat to medium-high.

After the above steps, bring the broth to a gentle boil and lower heat to medium or medium-low while maintaining a gentle simmer. Cook for about 10 minutes and then reduce heat to low.
Next, combine the cream and sour cream in a small mixing bowl. Remove a 1/4 cup of hot broth from the soup and whisk into the cream until combined. Then pour the mixture into the soup. Taste the soup and add more salt as needed (Add small amounts, stir, and taste again). Again, stir the green onions and cilantro into the soup, and serve with your favorite toppings.

Notes to Remember:

I strongly advise using lean ground beef or a lean steak cut. The soup should have a strong flavor and a little creamy texture.
The sodium content of your broth and the taco seasoning will determine if you need to add more salt at the end. Once the soup is ready, it is preferable to taste it and adjust the salt at this point.
Although the soup is tasty on its own, the toppings take it to the next level. Set up a “toppings bar” for the family to add their own items, or use your personal favorites.