Warm and filling with a bit of spice, taco soup will take you to your happy place.
When faced with the unending question of “What am I going to make for dinner?”, tried and true family-style recipes win out nearly every time. At least they do at my house.
How often do you ask yourself, “What am I going to make for dinner?” and the answer is, “Oh, I know! I’ll make something complicated with ingredients that I’m pretty sure I don’t have on hand and that I would likely only eat in a restaurant.”
Practically never, right?
In winter, I often gravitate towards thoughts of soup. I think that you’ll agree that soups are simply the best of wintertime meals. Again, Mexican to the rescue.
I have three—count them—three different recipes on this blog for Mexican-style chicken soups, but no recipes involving beef. There is Chicken Tortilla Soup, Creamy Chicken Tortilla Soup and Easy Mexican Chicken Soup. Do you see any beef in any of those titles?
That’s easy enough to remedy. Welcome, taco soup! Family dining at its best.
Taco soup is the antithesis of real life—simple, uncomplicated and patient. Once cooked, it will happily hang out in the pot waiting on you and your family to gather around the dinner table. It can also be assembled early in the day and then transferred to a slow cooker and kept warm for whenever the family gathers…or filters in by onesies and twosies.
This recipe seemingly comes with a long list of ingredients. There are reasons for this:
- The listed ingredients provide maximum flavor—very important.
- It is soup. Soup frequently has a bit longer list of ingredients because of the herbs and the spices and all of the mix and match additions. If you want to skip the spices that I have so graciously listed for you, they can be substituted with a packet of taco seasoning mix. Pick your favorite; I don’t have any suggestions.
- Soup is the food equivalent of a warm, beloved quilt in winter and quilts are made up of lots of pieces all sewn together with luuuuuv.
- Taco soup can be dressed up or down with various toppings. Choose what you like or skip the toppings and get down to some serious eating.
Prep Time: 15 minutes | Cook Time: 65 minutes | Total Time: 1 hour 20 minutes | Yield: 6 quarts–twelve 2-cup servings
Warm and filling with lots of Mexican-style flavors, taco soup is like having a fiesta in your mouth. Because you are in charge of the spices, you get to control the heat level!
For the Soup:
- 1 pound ground beef
- 1-2 tablespoons chili powder, per taste preference
- 1 teaspoon Mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- ½ teaspoon chipotle chile powder or 1 teaspoon smoked paprika (optional—see notes)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large onion, medium dice
- 2 poblano chiles, medium dice
- 2 carrots, shredded or finely chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 2 cups frozen corn or 1 (15 ounce) can corn
- 4 cups beef broth
- 1 tomato sauce can full of water
- Cheese (suggestions: crumbled cotija; shredded Monterrey Jack, pepper jack, cheddar or Colby-jack)
- Pico de gallo
- Sour cream
- Crushed tortilla chips or tortilla strips
- In a large stock pot, over medium high heat, break up the ground beef well and cook for about 2 minutes.
- Add the chili powder, Mexican oregano, cumin, granulated garlic, granulated onion, chipotle chile powder or smoked paprika (if using), salt and pepper. Lower heat to medium; cook and stir for 1 minute until spices and herbs are well mixed into the beef.
- Add the onion, pepper, carrots and garlic. Cook, stirring frequently until the onion is translucent.
- Add the remaining soup ingredients. Bring to a boil, cover pot, reduce heat to medium low and simmer soup for 45 minutes.
- Serve as desired, with or without suggested toppings.
- The spices may be replaced by 1 package of taco seasoning mix.
- The chipotle chile powder provides heat and a smoky flavor. The smoked paprika provides a smoky flavor without the added heat. Both are optional.
- The black and pinto beans may be replaced by 1 (28 ounce) can mild or hot chile beans (do NOT rinse and drain).
Recipe by Terri @ that’s some good cookin’
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