Taco Taco Soup
Warm up your weeknight dinners with the bold and comforting flavors of Taco Taco Soup—a one-pot wonder that brings the best of taco night straight to your bowl! This hearty soup combines savory ground beef or turkey, zesty taco seasoning, and a medley of black beans, pinto beans, and sweet corn for a protein-packed, veggie-filled meal. Enhanced with aromatic spices like cumin and smoked paprika, and finished with fresh cilantro and a squeeze of lime, every spoonful bursts with layers of Tex-Mex deliciousness. Ready in just 45 minutes, this easy recipe is perfect for busy families and can be topped with shredded cheddar, sour cream, and crunchy tortilla chips for a customizable experience. Whether you're meal-prepping or craving comfort food, Taco Taco Soup is a flavorful, crowd-pleasing choice that transforms simple ingredients into a fiesta in a bowl!
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Recipe Information
Ingredients
- 1 pound ground beef or ground turkey
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 28 ounces diced tomatoes
- 4 cups beef or chicken broth
- 15 ounces black beans, drained and rinsed
- 15 ounces pinto beans, drained and rinsed
- 1 cup frozen corn
- 2 tablespoons taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 medium lime, juiced
- 2 cups tortilla chips, for serving
- 1 cup shredded cheddar cheese, for garnish
- 0.5 cup sour cream, for garnish
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.
Add the minced garlic and stir for 1 minute until fragrant.
Add the ground beef or turkey to the pot, breaking it into small pieces with a spatula. Cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the taco seasoning, ground cumin, smoked paprika, salt, and black pepper. Cook for 1-2 minutes to toast the spices and enhance their flavor.
Pour in the diced tomatoes (with juices) and beef or chicken broth. Bring the mixture to a boil.
Reduce the heat to a simmer and add the black beans, pinto beans, and frozen corn. Stir to combine, then let the soup simmer gently for 20 minutes to meld the flavors.
Stir in the freshly chopped cilantro and lime juice right before serving for a burst of brightness.
Ladle the soup into bowls and garnish with shredded cheddar cheese, a dollop of sour cream, and a handful of crushed tortilla chips.
Nutrition Facts
Calories |
3589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.2 g | 243% | |
| Saturated Fat | 76.4 g | 382% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 10570 mg | 460% | |
| Total Carbohydrate | 313.6 g | 114% | |
| Dietary Fiber | 79.5 g | 284% | |
| Total Sugars | 37.9 g | ||
| Protein | 176.4 g | 353% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1757 mg | 135% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 6376 mg | 136% | |
*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.
