Easy Taco Soup

Ingredients

• 1 tbsp plus 1 tsp canola oil
• 1 extra-large yellow onion, chopped
• 3 cloves garlic, minced
• 2 1/2 tbsp taco seasoning
• 1.25 lbs ground beef
• Kosher salt
• 2 1/2 cups regular beef broth
• 1 (15-oz.) can fire-roasted tomatoes
• 1 (19-oz.) can black beans, drained and rinsed
• 1 (15-oz.) can sweet corn, drained

For Serving

• 1 1/4 cups sour cream
• 4 tbsp Tajín
• 1 small bunch fresh cilantro, chopped
• Shredded cheddar
• Tortilla chips

Build the Soup Base

In a large Dutch oven over medium-low heat, heat the canola oil. Add the onion and cook, stirring occasionally, until it has softened, about 10 minutes.

Increase the heat to medium-high. Add the minced garlic and taco seasoning and cook, stirring, until fragrant, about 1 minute more.

Add the ground beef and cook, breaking it up with a spoon, until it’s no longer pink, about 5 minutes; season with a pinch of kosher salt.

Simmer and Serve

Add the beef broth, tomatoes, black beans, and corn to the pot and bring it to a boil.

Reduce the heat to medium, bring the soup to a simmer, and cook, stirring occasionally, until it has slightly reduced and thickened, about 10 minutes.

While the soup simmers, mix the sour cream and Tajín in a small bowl until combined.

Divide the soup among bowls. Top with chopped cilantro, a dollop of the sour cream-Tajín mixture, and shredded cheddar. Serve with tortilla chips on the side.

Easy Taco Soup

This is basically deconstructed tacos in soup form – ground beef, beans, corn, and all the taco seasonings simmering together in one pot. The Tajín mixed into sour cream is a game-changer; it adds this tangy, chili-lime kick that regular sour cream can’t touch.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Ingredients

Ingredients

• 1 tbsp plus 1 tsp canola oil
• 1 extra-large yellow onion chopped
• 3 cloves garlic minced
• 2 1/2 tbsp taco seasoning
• 1.25 lbs ground beef
• Kosher salt
• 2 1/2 cups regular beef broth
• 1 can fire-roasted tomatoes 15-oz.
• 1 can black beans 19-oz., drained and rinsed
• 1 can sweet corn 15-oz., drained

For Serving

• 1 1/4 cups sour cream
• 4 tbsp Tajín
• 1 small bunch fresh cilantro chopped
• Shredded cheddar
• Tortilla chips

Instructions

• Heat 1 tbsp + 1 tsp canola oil in Dutch oven over medium-low. Cook onion until soft, 10 minutes.
• Increase heat to medium-high. Add garlic and taco seasoning, cook 1 minute.
• Add beef, cook until no longer pink, 5 minutes. Season with salt.
• Add broth, tomatoes, beans, and corn. Bring to boil.
• Reduce to medium, simmer until thickened, 10 minutes.
• Mix sour cream with Tajín in small bowl.
• Serve soup topped with cilantro, Tajín-sour cream, cheddar and tortilla chips.

Notes

Can be made ahead and reheated. Freezes well without toppings.