Classic Taco Soup

There’s nothing like a nice bowl of taco soup to warm you up on a cool evening. This Classic Taco Soup recipe is the one I turn to again and again.

I like to use a variety of beans but you don’t have to you can use whatever type you prefer.

I also always add a finely grated or chopped carrot or two, because my kids don’t even notice. They think the carrot pieces are little specs of cheese.

This recipe reminds me of my mom. She loves taco soup and almost always makes it when a big group of us come for a visit. It’s one of her signature dishes.

It is a great meal to feed a crowd. Filling, relatively inexpensive, gluten free and something almost everyone likes.

We always serve taco soup with cheese, sour cream and corn chips. It can also be yummy served over rice if you want it to go a little further.

I’m getting hungry typing about this recipe and wishing I had a bowl of it right now.

In this recipe I do not use a taco mix packet, but if you would rather do that then add the spices I use. Go for it. Just keep everything else the same and it will be yummy!

More must make soups

Broccoli Cheese SoupCabbage Roll SoupClassic Chicken Noodle Soup with Homemade Noodles

Classic Taco Soup

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Delicious Classic Taco Soup recipe filled with hearty beef, beans, corn, tomatoes and the perfect blend of spices.

Author: Maria

Recipe type: Soup

Cuisine: Mexican

Serves: 8

Ingredients

• Drizzle of olive oil or canola oil
• 1 lb ground beef or turkey
• 1 onion, finely chopped
• 2 carrots, finely grated
• 2 garlic cloves, crushed
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp beef bullion
• ½ tsp paprika
• ¼ tsp salt
• ¼ tsp black pepper
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp oregano
• ⅛ tsp crushed red pepper flakes, optional
• 2 (15 oz) cans diced tomatoes
• 1 (8 oz) can tomato sauce
• 4 (15 oz) cans of beans, drained (I use black beans, kidney beans and pinto beans)
• 2 cups frozen corn or a 15 oz can of corn
• 1 tbsp corn starch plus 3 tbsp of water

Instructions

1. Drizzle some olive oil or canola oil in the bottom of a 5 or 6 quart pot and turn heat to medium high
2. Add ground meat, chopped onions, grated carrots and crushed garlic. Cook until meat is browned and onions are tender.
3. Add chili powder, cumin, beef bullion, paprika, salt, black pepper, garlic powder, onion powder, and oregano and red pepper flakes if you are using them.
4. Stir seasonings into meat and then add tomatoes, tomato sauce, drained bean and corn. Stir together and bring to a boil.
5. Keep it at a low boil for 5-10 minutes. Stir in the cornstarch water mixture to thicken the soup.
6. Serve with cheese, sour cream and your favorite corn chips.

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