Chunky Taco Soup
Dive into a bowl of hearty, flavor-packed Chunky Taco Soup, a one-pot wonder that’s perfect for weeknight dinners or cozy gatherings. This comforting soup combines the bold spices of taco seasoning with ground beef, a medley of black and kidney beans, sweet corn, and a rich tomato base that’s simmered to perfection. Highlighted with smoky paprika and a hint of cumin, every spoonful delivers a depth of flavor that’s both satisfying and irresistible. Garnish it with shredded cheddar, creamy sour cream, crunchy tortilla chips, and a zesty squeeze of lime for the ultimate taco-inspired experience. Quick to prepare and ready in just 45 minutes, this family-friendly recipe is as easy as it is delicious. Whether you're serving it for a casual lunch or a game-day feast, Chunky Taco Soup is sure to impress! Perfect keywords for this recipe: taco soup, easy one-pot meals, hearty dinners, Mexican-inspired soup, ground beef recipes.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 15 ounces diced tomatoes (with juice)
- 15 ounces black beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 1 cup corn kernels (canned or frozen)
- 2 tablespoons tomato paste
- 2 tablespoons taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cups beef broth
- 2 tablespoons fresh cilantro, chopped (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 large lime, cut into wedges (for serving)
- 1 cup tortilla chips (for garnish)
- 0.5 cup shredded cheddar cheese (for garnish)
- 0.5 cup sour cream (for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil and ground beef. Cook the beef, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
Add the diced onion and minced garlic to the pot. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
Stir in the taco seasoning, ground cumin, and smoked paprika. Toss everything well to coat the beef and onion mixture in the spices.
Add the tomato paste and diced tomatoes (with their juice), stirring until the mixture is well combined. Cook for 2 minutes to develop flavor.
Pour in the beef broth and bring the mixture to a simmer. Add the black beans, kidney beans, and corn kernels. Stir everything together.
Season with salt and black pepper. Reduce the heat to low, cover the pot, and let the soup simmer for 15-20 minutes, stirring occasionally.
Taste the soup and adjust the seasoning with additional salt or spices if needed. If desired, stir in freshly chopped cilantro for added flavor.
Serve the soup in bowls and garnish with shredded cheddar cheese, sour cream, crushed tortilla chips, and a squeeze of fresh lime juice. Enjoy!
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 1135 mg | 49% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 6.3 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 182 mg | 14% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1018 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
