Easy Taco Soup | Perfect weeknight meal for cold winter nights

If you’re looking for an easy soup that’s pretty much a dump together and go, this is your recipe! This homemade taco soup is packed with hearty flavors and incorporates some of the best Southwestern elements, including corn, beans, and ground beef. It’s a breeze to prepare, and it is perfect for any weeknight meal.

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Skip ahead:

0:00 Intro
0:18 Preparing the onion and jalapeño
2:43 Adding the ground beef
3:21 Adding the remaining ingredients
4:37 Tasting the soup

INGREDIENTS

1 medium onion, diced
2 jalapeños, seeds removed and diced-
1 tsp kosher salt
1 tbsp chili powder
3/4 tsp ground cumin
1 tsp dried oregano
1 lb ground beef
2 14.5-oz cans fire-roasted diced tomatoes
1 28-oz can puréed tomatoes
1 1/2 cups chicken stock
1 15-oz can black beans, rinsed and drained
2 cups frozen corn, thawed

INSTRUCTIONS

In a 6-quart Dutch oven, heat 2 tbsp of neutral oil over medium heat. Once the oil is heated, add the onion, jalapeños, and salt. Sauté until the onion is softened and translucent, 4-6 minutes.

Add the chili powder, cumin, and oregano. Stir the spices until they are bloomed and heated through, 1 minute.

Add the ground beef. Cook and break the beef into small pieces until it is fully browned, 6-8 minutes. Add the diced tomatoes with any remaining juices, tomato purée, chicken stock, black beans, and corn. Stir to combine and bring to a boil.

Once the soup is boiling, turn the heat down to a simmer. Cover and simmer the soup until it is heated through, 20-30 minutes. The soup can be simmered for longer if necessary or kept warm until ready to serve. Serve with garnishes, such as avocado, cilantro, cheese, sour cream, tortilla chips, and more.

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