Taco Soup with Beer
Warm up your weeknight dinners with this hearty and flavor-packed Taco Soup with Beer! This one-pot wonder combines the zesty kick of taco seasoning with the bold, malty undertones of your favorite lager or pale ale for a truly unique take on classic comfort food. Brimming with seasoned ground beef, a trio of beans, sweet corn, and fire-roasted diced tomatoes with green chilies, this soup is a satisfying blend of textures and flavors. A splash of beer adds depth, while the simmering technique infuses the ingredients with rich, savory goodness. Ready in under an hour, this soup is perfect for busy nights and can easily be customized with toppings like shredded cheddar, sour cream, and fresh cilantro. Pair it with crunchy tortilla chips for the ultimate cozy meal. Perfect for meal-prepping or feeding a crowd, this Taco Soup with Beer is a must-try recipe for fans of Tex-Mex-inspired dishes!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 14.5 ounces canned diced tomatoes with green chilies
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned kidney beans, rinsed and drained
- 15 ounces canned corn, drained
- 8 ounces tomato sauce
- 12 ounces beer (lager or pale ale)
- 1 packet taco seasoning
- 2 cups beef broth
- 1 tablespoon olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cups chopped fresh cilantro (optional garnish)
- 1 cup shredded cheddar cheese (optional topping)
- 0.5 cup sour cream (optional topping)
- 2 cups tortilla chips (optional serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the pot and cook until browned, breaking it up into crumbles with a wooden spoon. Drain any excess grease if needed.
Stir in the taco seasoning, salt, and black pepper, ensuring the beef is evenly coated.
Pour in the beer and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
Add the diced tomatoes with green chilies, black beans, kidney beans, corn, tomato sauce, and beef broth. Stir to combine.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve the soup hot, garnished with chopped cilantro, shredded cheddar cheese, and a dollop of sour cream, if desired. Pair with tortilla chips for dipping.
Nutrition Facts
Calories |
4468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.5 g | 280% | |
| Saturated Fat | 80.5 g | 403% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 13401 mg | 583% | |
| Total Carbohydrate | 435.9 g | 159% | |
| Dietary Fiber | 75.0 g | 268% | |
| Total Sugars | 41.1 g | ||
| Protein | 197.9 g | 396% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1594 mg | 123% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 6144 mg | 131% | |
*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.
