Beef Taco Soup
Hearty taco-seasoned soup with batch taco meat, beans, tomatoes, and corn. Topped with cheese, sour cream, and tortilla chips. Comfort food that eats like a meal, ready in 20 minutes.
Equipment
- Large Pot Or Dutch Oven
- Ladle
- Can Opener
- Serving Bowls
Ingredients
Soup
- 2 cups Restaurant-Style Taco Meat thawed
- 1 can Black Beans 15 oz, drained and rinsed
- 1 can Pinto Beans 15 oz, drained and rinsed
- 1 can Corn 15 oz, drained — or 1 ½ cups frozen
- 1 can Diced Tomatoes 14.5 oz, with juice
- 1 can Diced Tomatoes With Green Chiles 10 oz, Rotel
- 3 cups Beef Broth
- 1 cup Water
Toppings
- 1 cup Shredded Cheese cheddar or Mexican blend
- ½ cup Sour Cream
- Tortilla Chips crushed
- ¼ cup Green Onions sliced
- ¼ cup Cilantro fresh, chopped
- Lime Wedges
- Avocado optional, sliced
Instructions
Cook
- Combine the taco meat, black beans, pinto beans, corn, both cans of tomatoes with their juice, beef broth, and water in a large pot or Dutch oven over medium heat.
- Stir together and bring to a simmer.
- Reduce heat to low and simmer for 10-15 minutes to let the flavors blend.
- Taste and adjust seasoning if needed.
Serve
- Ladle into bowls.
- Top with shredded cheese, sour cream, crushed tortilla chips, green onions, and cilantro.
- Serve with lime wedges and avocado slices.
Notes
This is comfort food that eats like a meal, not just soup. The beauty of using batch taco meat is the soup comes together in 20 minutes - just open cans, heat, and serve. The taco meat is already fully seasoned, so you're building layers of flavor with the beans, corn, and tomatoes rather than starting from scratch. For a thicker soup, mash some of the beans against the side of the pot before adding liquid. For a brothier soup, add an extra cup of broth. Reheat on stovetop with a splash of water or broth. The tortilla chip topping is essential - it adds crunch and soaks up the broth.
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