Description
Hearty Mexican-inspired “Easiest Taco Soup” brings robust southwestern flavors to your dinner table with minimal effort. Quick ingredients blend seamlessly, delivering comfort and zest in one satisfying bowl you’ll crave again and again.
Ingredients
Scale
Meat:
- 1 lb ground beef
- 1/2 lb ground turkey
Vegetables and Beans:
- 1 can (15 oz) black beans
- 1 can (15 oz) kidney beans
- 1 can (14.5 oz) diced tomatoes
- 1 cup corn kernels
- 1 medium onion, diced
- 2 cloves garlic, minced
Seasonings and Liquids:
- 1 packet taco seasoning
- 1 packet ranch seasoning mix
- 4 cups chicken broth
- 1/2 cup water
- 1 tbsp olive oil
Optional Toppings:
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1 sliced jalapeño
Instructions
- Heat olive oil in a large pot over medium-high heat, then brown ground beef and turkey together, breaking meat into small crumbles until no longer pink, approximately 6-8 minutes.
- Add diced onions and minced garlic to the meat, sauté for 2-3 minutes until onions become translucent and fragrant.
- Pour in chicken broth, water, and stir in both taco and ranch seasoning mixes, ensuring all ingredients are thoroughly combined.
- Drain and rinse black and kidney beans, then add them to the pot along with diced tomatoes and corn kernels.
- Reduce heat to low, cover the pot, and simmer the soup for 20-25 minutes, allowing flavors to meld and develop a rich, robust profile.
- Taste and adjust seasoning if needed, adding salt and pepper to enhance the overall taste.
- Ladle the hot soup into serving bowls and garnish with optional toppings: sprinkle shredded cheddar cheese, add a dollop of sour cream, scatter chopped cilantro, and include sliced jalapeños for extra heat.
- Serve immediately while soup is steaming hot, perfect for a comforting and quick meal.
Notes
- Customize meat choices by swapping ground beef and turkey with lean ground chicken or plant-based protein crumbles for dietary preferences.
- Enhance protein content and texture by adding quinoa or diced zucchini during the simmering process for extra nutrition.
- Control sodium levels by using low-sodium broth and seasoning mixes, ensuring a healthier version without compromising flavor intensity.
- Make soup freezer-friendly by storing in airtight containers for up to 3 months, perfect for meal prepping and quick weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 30 g
- Cholesterol: 80 mg