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–+ servings
Beef Taco Soup

Savory Beef Taco Soup That’ll Warm Your Weeknights

This Beef Taco Soup is a hearty, gluten-free meal perfect for weeknights, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil Can replace with vegetable oil
  • 1 pound ground beef Consider ground turkey or chicken for a leaner option
  • 1 cup onion (diced) Yellow or white onion works best
  • 1 medium jalapeño pepper (finely diced) Substitute with bell pepper for a milder version
  • 3 cloves garlic (minced) Garlic powder is an alternative if fresh is unavailable
  • 1 teaspoon paprika Feel free to use smoked paprika for a stronger flavor
  • 1 teaspoon ground cumin Can swap with taco seasoning
  • 1 can crushed tomatoes Whole or diced tomatoes can be used, or puree for smooth texture
  • 4 cups beef broth Opt for vegetable broth or water for a lighter taste
  • to taste salt and black pepper Adjust to taste or use low-sodium options
  • 1 can black beans (canned, drained) Substitute with pinto or kidney beans if desired
  • 1 cup frozen corn Fresh corn is a wonderful alternative when in season
For the Toppings
  • 1 cup tortilla chips/strips Opt for baked chips for a healthier choice
  • ¼ cup fresh cilantro (chopped) Omit if you're not a fan
  • 1 medium lime (sliced) Lemon can also work as a substitute
  • ½ cup sour cream or Greek yogurt Use lactose-free yogurt if needed
  • 1 medium avocado (thinly sliced) Feel free to use guacamole instead
  • 1 cup shredded cheddar cheese A Mexican blend cheese can be a fun alternative

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Beef Taco Soup
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add diced onion and jalapeño pepper, sauté for 3–5 minutes until translucent.
  2. Stir in 3 cloves of minced garlic, 1 teaspoon of paprika, and 1 teaspoon of ground cumin. Cook for about 1 minute until garlic is fragrant.
  3. Add 1 pound of ground beef, breaking it up as you mix. Cook for 5–7 minutes until browned and fully cooked.
  4. Incorporate 1 can of crushed tomatoes, 4 cups of beef broth, and season with salt and black pepper. Stir in 1 can of drained black beans and 1 cup of frozen corn. Bring to a boil.
  5. Reduce heat to low, partially cover the pot, and let simmer for 15–20 minutes.
  6. Taste and adjust seasoning if needed. Ladle soup into bowls, ready for toppings.
  7. Top each bowl with tortilla chips, fresh cilantro, lime, sour cream, and avocado slices. Serve hot.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 35gProtein: 28gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 8gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 8mgIron: 15mg

Notes

Thicker Texture: Blend some black beans to thicken the soup, or use refried beans for extra creaminess. Adjust spice levels by altering jalapeño and crushed red pepper.

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