Recipes

Easy & Hearty Taco Soup

This is my easy, no-fuss, taco soup. Perfect for this fall weather! I was wanting to make something quick but hearty and warming to the soul and tummy. I had everything in my pantry but no meat! I suppose I could’ve doubled my beans and made it vegetarian. But luckily my game-cooking hubby happened to have some ground pheasant in the freezer! So I just substituted that for the ground beef or chicken I normally would’ve used. This recipe is very versatile and a good base to create your own flavors as well. You can add a can of Rotel instead of tomatoes, or use fresh tomatoes. You can use green bell pepper if you want to omit the jalapeño. You can basically pick and choose what you like and use this as a guide. Anyway you make it, it is bound to be a family favorite and a great go-to any night. Enjoy!

Easy & Hearty Taco Soup

Print Recipe
Serves: 6-8 Cooking Time: 30-45 min

Ingredients

  • Taco Seasoning:
  • 1 tsp ground cumin
  • 1 tsp ground paprika or ground smoked paprika
  • 1 Tbsp chili powder
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 tsp oregano
  • 1/4 tsp red pepper flakes (more or less to taste)
  • Taco Soup:
  • 1 Pound lean ground beef, chicken or turkey
  • 1 Tbsp Olive Oil (or vegetable oil)
  • 1 Small yellow or vidalia onion, diced
  • 1/2 Red bell pepper, diced
  • 1/2 Yellow bell pepper, diced
  • 1 Large jalapeño, seeded and diced
  • 16 ounces black beans, drained and rinsed, divided
  • 1 Cup whole corn kernels
  • 1 Can roasted tomatoes, diced
  • 3 Cloves garlic, minced
  • Taco Seasoning (recipe above)
  • 2 Cups beef broth

Instructions

1

Combine all the ingredients for the taco seasoning. Set aside.

2

In Dutch oven, or heavy bottom pot, heat the oil, then add the ground meat, breaking it up as you go until browned. Sprinkle some of the taco seasoning into the meat and stir.

3

Add the onions, peppers and tomatoes. Add remaining taco seasoning and stir until vegetables softened, about 5 min.

4

Add 3/4 of the black beans along with the beef broth. Bring to a boil then simmer about 15-20 minutes, stirring occasionally.

5

Add the remaining beans 5 minutes before done to keep some texture. (Can add all the beans at once if you prefer softer beans). Season with more salt & pepper as needed.

6

Transfer to serving bowl then garnish with fixings of your choice: cheese, pickled jalapeños, sour cream, tortilla chips, lime juice, cilantro….virtually endless possibilities! (Add toppings like you would a taco!) Enjoy!

7

Can keep in fridge for 4 days or freeze in freezer container up to 6 months.

Notes

I was out of any ground meat in my fridge or freezer. My husband likes to cook a lot of wild game so he happened to have some ground pheasant in the freezer, which worked out perfectly and tasted very good! This recipe is fitting for any ground meat you have on hand.

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