Here is my taco soup, a cozy fix when you want big flavor fast. If you searched for recipe for taco soup or a 7 can taco soup recipe easy, you are in the right place. This soup recipe leans on a simple recipe for taco seasoning. It is real soup comfort and joins my favorite taco recipes. I make this on nights when the house feels cold and the day ran long. I brown the beef, stir the pot, and breathe in warm spice. The broth lifts steam and a little hope. Corn pops yellow, beans look hearty, and tomatoes bring a soft bite. The bowl hits the table and the room settles. We pass lime and a handful of chips. No fuss. Just food that gets you fed and keeps you steady. I learned the rhythm from many taco nights. I kept what worked and dropped the rest. My pot lives on the front burner and waits for this job. I cook with calm hands and taste as I go. If friends stop by, I double the batch. If I eat alone, I pack the rest for lunch. It holds well and warms fast. You will make it once and then keep it close.
Table of Contents
- 1 Key Takeaways
- 2 Easy Taco Soup Recipe
- 3 Ingredients for Taco Soup
- 4 How to Make Taco Soup
- 5 Tips for Making Taco Soup
- 6 Making Taco Soup Ahead of Time
- 7 Storing Leftover Taco Soup
- 8 Try these soup recipes next
- 9 Taco Soup
- 10 Nutrition
1 Key Takeaways
We cook with calm hands and a big pot. Heat builds. Beef browns. Spice wakes up. Taco soup lands on the table with steam and a grin.
We keep the steps short. We keep the tools simple. A sturdy spoon and a steady simmer carry us from start to bowl.
Leftovers store well. The flavor holds. The soup works for busy nights and slow Sundays. Elena at Elena Cooks tests it and keeps it close.
2 Easy Taco Soup Recipe
I crave taco soup when the day runs long. Taco soup warms fast and smells bold. I stir and I taste and I know dinner wins tonight.
We borrow the joy from taco night and set it in a spoon. The broth stays light yet rich. Beans add heart. Corn adds sweet pop. The pot stays friendly to new cooks and pros.
On Elena Cooks I write and cook and share what works. This easy path fits busy lives. It reads simple and it cooks simple. It feels like home and it leaves no mess behind.
3 Ingredients for Taco Soup
Ground beef I brown it until the edges turn deep and the center stays tender. The fond on the pot adds flavor that lifts each sip.
Onion I chop it small so it melts into the broth. The bite turns sweet in the heat and keeps the soup balanced.
Garlic I mince it fine. It hits the oil and sends out a warm smell that feels like a hug from the stove.
Diced tomatoes I use a can with mild green chiles. The juice brings body. The chiles bring gentle heat and a fresh kick.
Beef broth I pick low salt so I can season by taste. The broth carries the spice and gives the pot a round base.
Black beans and pinto beans I rinse them. They thicken the soup and make each bowl feel full and honest.
Corn I pour in a cup for color and crunch. Each kernel pops and keeps the spoon fun.
Spices I use a quick recipe for taco seasoning made from chili powder cumin paprika and a pinch of black pepper. The mix keeps the flavor clear and bright.
Lime and toppings I pass wedges shredded cheese a spoon of sour cream ripe avocado and fresh cilantro. The table turns into a bar of small choices and big smiles.
4 How to Make Taco Soup
Step 1 Warm a large pot on medium heat with a small splash of oil. Add beef onion and garlic. Stir until the beef browns and the onion softens.
Step 2 Pour in diced tomatoes and broth. Add your spice mix. Stir well so the flavors meet and hold hands.
Step 3 Add black beans pinto beans and corn. Bring the pot to a soft boil then lower to a steady simmer. Let it bubble with a gentle sound.
Step 4 Cook for half an hour and stir now and then. Taste and adjust salt or spice. Squeeze lime to wake the pot.
Step 5 Ladle into bowls. Top with cheese sour cream avocado and cilantro if you like a loaded spoon. Sit and enjoy your work.
5 Tips for Making Taco Soup
Brown with patience. Color builds flavor. If the pot feels dry add a small splash of broth and scrape the tasty bits into the soup.
Keep heat steady. A calm simmer helps beans hold shape and keeps the broth clear. Fast boiling makes the broth feel rough.
Serve with texture. Crunchy chips creamy avocado and a sharp cheese give each bite contrast. This small mix makes the bowl feel fresh.
6 Making Taco Soup Ahead of Time
I make a double batch on Sunday. I cool the pot then I pack the soup into wide containers. The fridge keeps the taste strong for days.
For a busy weeknight I reheat what I need. The rest waits without fuss. The flavor deepens and the spice settles into the broth.
Guests coming later I keep the toppings on the side. Lime stays bright. Chips stay crisp. Each bowl meets its own finish line.
7 Storing Leftover Taco Soup
Cool the soup to warm room temp. Move it to airtight containers. Leave space at the top for freezing if you plan ahead.
The soup holds in the fridge for four days. It freezes for three months. Label the lid so the date stays clear.
Reheat on the stove over medium heat. Add a splash of broth if the pot feels thick. Taste and finish with fresh lime.
8 Try these soup recipes next
9 Taco Soup
Taco Soup One Pot Dinner With Bold Flavor
Ingredients
- 1 teaspoon olive oil
- 1 lb ground beef
- 1 cup onion chopped
- 4 cloves garlic minced
- 1 can 14 oz diced tomatoes with green chiles
- 1 quart beef broth low or no salt
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 1 teaspoon chili powder
- 0.5 teaspoon cumin
- 1 can black beans drained and rinsed
- 1 can pinto beans drained and rinsed
- 1 cup frozen corn thawed
- Lime wedges optional for serving
- Shredded cheese sour cream avocado cilantro optional toppings
Instructions
- Warm olive oil in a soup pot over medium heat. Add beef, onion, and garlic. Cook and stir until the beef browns and the onion softens.
- Pour in tomatoes and broth. Add paprika, black pepper, chili powder, and cumin. Stir well.
- Add black beans, pinto beans, and corn. Bring to a gentle boil, then lower the heat to a steady simmer.
- Cook uncovered for 30 to 60 minutes and stir now and then. Taste and adjust salt or spice to your liking.
- Ladle into bowls. Add lime, cheese, sour cream, avocado, or cilantro if you like.
10 Nutrition
A hearty bowl brings balance. Protein from beef keeps you full. Beans add fiber that steadies the meal and keeps you fueled.
Corn brings a small bump of natural sweetness. Tomatoes add vitamin C and color. The broth stays light so the spoon never feels heavy.
Top with avocado for healthy fat. Add cilantro for a fresh note. This is comfort that fits a busy life and a clear plate plan from Elena at Elena Cooks.
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Author Elena. Website Elena Cooks at https://www.elenacooks.com.
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