Taco Soup
Taco Soup features all of your favorite taco flavors and toppings in one weeknight-friendly dish. Cooked all in one pot, this easy Taco Soup is perfect for those irresistible Taco Tuesday cravings!
Servings 4
Calories 481kcal
Ingredients
- 1 pound lean ground beef or thin steak strips
- 2 tablespoons taco seasoning (powdered not liquid)
- 1 tablespoon vegetable oil
- 1/2 red onion , diced
- 1 tablespoon tomato paste
- 10 ounces Rotel diced tomatoes and green chiles (mild)
- 15 ounces canned corn (can also use fresh or frozen)
- 15 ounce can beef or chicken broth (low sodium)
- 2 tablespoons sour cream
- 1/2 cup heavy cream or half n half
- 1 green onion , thinly sliced (roots removed)
- 2 tablespoons minced fresh cilantro (measure after chopping)
- salt , to taste
Suggested Taco Soup toppings:
- sour cream or Mexican crema
- sliced green onions
- salsa
- guacamole
- tortilla strips (or crumbled chips)
- shredded cheese
Instructions
- Sprinkle 1 tablespoon of the taco seasoning over the meat and gently mix. Set aside while prepping other ingredients.
- Heat the vegetable oil in a 4-5 quart Dutch oven or soup pot over medium heat until the oil shimmers on the surface.
- Add the meat, using a spatula to distribute it evenly across the surface, for fastest cooking. Stir frequently, breaking up the big chunks as you go.
- When the meat has mostly browned (about 5 minutes), check the pot for excess grease/fat. Drain or spoon out and discard if there is more than about a tablespoon.
- Add the onions to the pot and continue stirring.
- When the meat is fully browned, add the tomato paste and the remaining 1 tablespoon of taco seasoning, mixing thoroughly.
- Add the Rotel, the corn, and the broth, and increase heat to medium-high.
- Bring the broth to a gentle boil, then lower heat to medium or medium-low to maintain a gentle simmer. Cook for 10 minutes and reduce heat to low.
- Combine the cream and sour cream in a small mixing bowl. Remove a 1/4 cup of hot broth from the soup and whisk into the cream until combined. Then pour the mixture into the soup.
- Taste the soup and add more salt as needed. (Add small amounts, stir, and taste again.)
- Stir the green onions and cilantro into the soup, and serve with your favorite toppings.
Notes
I highly recommend using lean ground beef or a lean cut of steak. You want the soup to be full flavored and slightly creamy, but not at all greasy.
Whether you'll need added salt at the end depends on the sodium levels in your broth and in the taco seasoning. It's best to taste the soup once it's thoroughly cooked, and adjust the salt at that point.
This soup is flavorful on its own but toppings make it out of this world. Use your favorites, or set out a "toppings bar" for the family to add their own.
Nutrition
Calories: 481kcal