Taco Twist Soup
Warm up any weeknight with a bowl of hearty and flavorful Taco Twist Soup, a creative fusion of classic taco ingredients and comforting pasta soup! This easy, one-pot recipe brings together seasoned ground beef, tender rotini pasta, black beans, sweet corn, and zesty taco spices in a rich tomato-based broth. Topped with optional garnishes like shredded cheddar, fresh cilantro, and a dollop of sour cream, each spoonful delivers an explosion of Tex-Mex flavor. Perfect for busy families, this 40-minute meal is as satisfying as it is simple to make. Whether you're craving tacos or soup, this dish combines the best of both worlds for a truly irresistible dinner.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 1 tbsp Olive oil
- 1 medium Yellow onion, diced
- 2 cloves Garlic cloves, minced
- 2 tbsp Taco seasoning
- 2 tbsp Tomato paste
- 14.5 oz Canned diced tomatoes
- 15 oz Canned black beans, rinsed and drained
- 1 cup Frozen corn
- 4 cups Beef or chicken broth
- 1 cup Rotini pasta
- 1 cup Shredded cheddar cheese (optional, for garnish)
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
- 0.5 cup Sour cream (optional, for garnish)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Heat a large soup pot over medium-high heat. Add the olive oil and ground beef, breaking it apart with a wooden spoon. Cook until the meat is browned and fully cooked, about 5-7 minutes. Drain any excess grease, if necessary.
Add the diced onion and minced garlic to the pot, cooking until softened and fragrant, about 2-3 minutes.
Stir in the taco seasoning and tomato paste, allowing the spices to toast and the tomato paste to coat the beef for 1-2 minutes.
Add the canned diced tomatoes (with their juice), black beans, corn, and broth. Stir to combine and bring the mixture to a boil.
Reduce the heat to a simmer, cover the pot, and let the soup cook for 10 minutes to allow the flavors to meld.
Stir in the rotini pasta and continue to simmer, uncovered, for an additional 8-10 minutes, or until the pasta is tender.
Taste the soup and season with salt and black pepper as needed.
Ladle the soup into bowls and garnish with shredded cheddar cheese, chopped cilantro, and a dollop of sour cream, if desired. Serve hot.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 1253 mg | 54% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 7.2 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 236 mg | 18% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 748 mg | 16% | |
*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.
