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Diced jalapeños for extra heat
A pinch of cumin or smoked paprika for deeper flavor
Shredded cheddar or Monterey Jack cheese for topping
Sour cream or Greek yogurt
Crushed tortilla chips or tortilla strips
Fresh cilantro or green onions
Tips for Success
Brown the beef well before adding liquids to enhance flavor.
Drain excess fat if needed for a lighter soup.
Let the soup simmer gently so flavors can fully blend.
Taste before serving and adjust salt or spice as desired.
Instructions
Heat olive oil in a large pot over medium heat.
Add ground beef and cook until browned, breaking it apart as it cooks.
Stir in the chopped onion and green pepper; cook for 3–4 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Sprinkle in the taco seasoning and stir well to coat the meat and vegetables.
Pour in the beef broth, tomato sauce, Rotel tomatoes, and green chilies.
Add black beans, pinto beans, and frozen corn.
Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes, stirring occasionally.
Taste and adjust seasoning if needed. Serve hot.
Description
This Taco Soup is thick, savory, and packed with tender beef, beans, and vegetables. Each spoonful delivers a balance of mild heat, rich tomato flavor, and comforting Tex-Mex spices.
Nutritional Information (Approximate per serving)
Calories: 380–420
Protein: 25–30 g
Fat: 18–22 g
Carbohydrates: 30–35 g
Fiber: 7–9 g
Conclusion
Taco Soup is a satisfying, versatile dish that transforms everyday ingredients into a filling and flavorful meal. It’s easy to customize and ideal for feeding a crowd or enjoying leftovers.
Recommendation
Serve with warm cornbread, crusty bread, or a simple side salad. This soup also stores well and tastes even better the next day.
