Taco Soup Recipe-Eesy How To Make

• guidelines

  In a Dutch oven, cook beef over medium heat until it no longer pink, breaking it into pieces; drain. Add taco the seasoning and mix well. Mix the remaining ingredients. bring to a boil. reduce heat; Simmer, uncovered, for 15 minutes or until hot, stirring occasionally.

  Taco Soup Recipe Tips

  What goes well with Taco Soup?

  Of course, taco toppings like tor, tortilla chips, cheese, avocado, and sour cream go well with taco soup. For a side dish, try this guacamole Tossed Salad.

  How long is taco soup good for?

  You can keep taco soup in the refrigerator for 3 to 5 days if it's in an airtight container. You can also freeze the soup after it cools down. When you're ready to eat it again, partially thaw the soup in the refrigerator overnight. Then reheat it in a saucepan, stirring occasionally and adding broth if necessary.

  How do you thicken taco soup?

  You don't need to thicken this taco soup—the meat and vegetables make it too chunky. If needed, you can add refried beans, other mashed beans, or rice to thicken it.

  Can I use homemade taco seasoning?

  Absolutely! Homemade taco seasoning works great as a substitute for store-bought seasoning.

  Research contributed by Rashanda Cobbins, Taste of Home food editor
• Instruction

  Heat a large pot over medium-high heat; drizzle with oil.

  Put ground beef in a large skillet with chopped onions, crumble, and stir occasionally until browned. Add jalapeno and garlic and fry for 1 more minute.

  Skim off excess fat from the beef mixture.

   

  Stir in tomatoes with chili, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, Ranch Dressing Mix, and salt and pepper to taste. Cover the pot with a lid and simmer for 30 minutes, stirring occasionally.

  Add corn, black beans, and pinto beans and cook until heated through. Add 1/2 cup water to thin soup, if desired. Add coriander and lime, if using.

  Serve hot with desired toppings.
• notes

  It's also good to replace the jalapeño with 1/3 cup chopped bell pepper if you want it milder. Or just skip and don't replace and it will be fine.

  Double all spices for a spicier flavor.

  I first shared this recipe 5 years ago and since people have loved it, I didn't want to tweak it. But personally now I skip the ranch mix and add 1/3 cup of chopped cilantro and 1 tablespoon at the end.

  I add a lot of lime and I like it that way.

  Toppings are not included in nutrition estimates.

nutrition Facts 1 cup: 370 calories, 14 g fat (5 g saturated fat), 70 mg cholesterol, 1369 mg sodium, 35 g carbohydrates (7 g sugars, 7 g fiber), 27 protein.