Taco Soup
The flavor base for this soup comes from blooming the spices directly in the pot with the aromatics after the beef has been browned – this quick step toasts the chili powder, cumin, and paprika, making their flavors much deeper and more complex.
Ingredients
- 2 tsp olive oil
- 1 cup finely diced yellow onion
- ~2/3 lb lean ground beef
- 1 1/2 tsp minced garlic
- 1 (10-oz) can chili beans, undrained
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can corn, undrained
- 1 (4-oz) can mild diced green chiles, undrained
- 1 (28-oz) can crushed tomatoes
- 1 1/2 cups chicken broth
- 2 tsp ground chili powder
- 3/4 tsp ground cumin
- 3/4 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp dried oregano
- Salt and pepper
- Tortilla chips, for serving
- Shredded cheddar, sour cream, and cilantro for topping
Brown the Beef and Sauté the Aromatics
In a large pot, heat the olive oil over medium-high heat. Add the onion and sauté until softened, ~3 minutes. Push the onions to the side, increase the heat to high, and add the ground beef to the center of the pot. Cook until the beef is fully browned, breaking it up with a spoon. Drain off any excess grease.
Stir in the garlic and all the seasonings, and cook for ~1-2 minutes more, until fragrant.
Simmer the Soup
Add the chili beans, black beans, corn, green chiles, crushed tomatoes, and chicken broth to the pot. Stir everything to combine.
Bring the soup to a boil, then reduce the heat to medium-low and let it simmer, uncovered, for ~10-20 minutes, stirring occasionally.
Serve
Taste the soup and adjust the seasonings if needed.
Ladle into bowls and top with tortilla chips, shredded cheddar, sour cream, and fresh cilantro.
Taco Soup
Ingredients
- 2 tsp olive oil
- 1 cup finely diced yellow onion
- ~2/3 lb lean ground beef
- 1 1/2 tsp minced garlic
- 1 can chili beans 10-oz, undrained
- 1 can black beans 15-oz, drained and rinsed
- 1 can corn 15-oz, undrained
- 1 can mild diced green chiles 4-oz, undrained
- 1 can crushed tomatoes 28-oz
- 1 1/2 cups chicken broth
- 2 tsp ground chili powder
- 3/4 tsp ground cumin
- 3/4 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp dried oregano
- Salt and pepper
- Tortilla chips for serving
- Shredded cheddar sour cream, and cilantro for topping
Method
- Heat oil in large pot over medium-high. Sauté onion 3 minutes until soft.
- Add beef, increase heat to high, cook until browned. Drain excess grease.
- Add garlic and all seasonings, cook 1-2 minutes until fragrant.
- Stir in beans, corn, chiles, tomatoes, and broth.
- Bring to boil, reduce heat to medium-low, simmer uncovered 10-20 minutes.
- Season to taste with salt and pepper.
- Serve topped with tortilla chips, cheese, sour cream, and cilantro.
