Taco Soup with Beans and Baked Tortillas
Cozy up with a hearty bowl of Taco Soup with Beans and Baked Tortillas, a flavor-packed meal that's equal parts comforting and satisfying. This one-pot wonder combines tender ground beef, creamy black and kidney beans, sweet corn, and zesty taco seasoning for a bold, Southwest-inspired dish. Simmered in a rich broth with hints of cumin and chili powder, this soup is easy to prepare and perfect for weeknights. The crowning touch? Crispy, oven-baked tortilla strips that add the perfect crunch! Serve it with optional toppings like shredded cheddar, sour cream, and fresh cilantro, and finish with a squeeze of lime for a vibrant twist. Whether you're feeding a crowd or enjoying leftovers, this taco soup recipe is a guaranteed hit.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 1 tbsp Olive oil
- 1 medium Onion, diced
- 3 Garlic cloves, minced
- 28 oz Canned diced tomatoes
- 15 oz Canned black beans, drained and rinsed
- 15 oz Canned kidney beans, drained and rinsed
- 15 oz Canned sweet corn, drained
- 4 cups Beef or chicken broth
- 2 tbsp Tomato paste
- 2 tbsp Taco seasoning mix
- 1 tsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 6 Corn tortillas
- Cooking spray
- 1 cup Shredded cheddar cheese (for topping, optional)
- 0.5 cup Sour cream (for topping, optional)
- 2 tbsp Chopped fresh cilantro (for topping, optional)
- 4 Lime wedges (for serving, optional)
Instructions
Heat a large pot or Dutch oven over medium-high heat. Add the olive oil and ground beef. Cook until the beef is browned and cooked through, breaking it up with a spoon as it cooks, about 5-7 minutes.
Add the diced onion and minced garlic to the pot, and cook for 3-5 minutes, stirring occasionally, until the onion is soft and translucent.
Stir in the canned diced tomatoes (with juice), black beans, kidney beans, and sweet corn. Add the broth, tomato paste, taco seasoning mix, chili powder, ground cumin, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes, stirring occasionally, to allow the flavors to meld.
While the soup is simmering, preheat your oven to 375°F (190°C) to prepare the baked tortilla strips.
Cut the corn tortillas into thin strips using a sharp knife or a pizza cutter. Arrange the strips on a baking sheet lined with parchment paper and spray them lightly with cooking spray. Sprinkle with a pinch of salt if desired.
Bake the tortilla strips in the preheated oven for 8-10 minutes, or until crispy and lightly golden. Remove from the oven and set aside to cool.
Once the soup has simmered, taste and adjust the seasoning as needed. Ladle the soup into bowls.
Top each bowl with shredded cheddar cheese, a dollop of sour cream, and a sprinkling of chopped cilantro, if desired. Serve with the baked tortilla strips on the side for dipping, and lime wedges for squeezing over the top.
Nutrition Facts
Calories |
704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1845 mg | 80% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 14.1 g | 51% | |
| Total Sugars | 9.9 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 318 mg | 24% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 1166 mg | 25% | |
*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.
