Ingredients
Equipment
Method
- Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook for about 5 minutes, breaking it apart with a wooden spoon, until browned and cooked through.
- Add the red onion, poblano pepper, jalapeño, and red bell pepper. Sauté for about 5 minutes, until the vegetables begin to soften. Add the garlic and cook for another 30 seconds.
- Add the corn, black beans, diced tomatoes with their juices, beef broth, Mexican Seasoning, and salt. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 10 to 15 minutes to allow the flavors to come together.
- Taste and adjust the seasoning as needed. If you prefer a thinner soup, add an additional splash of beef broth.
- Ladle into bowls and serve warm with your favorite taco toppings, such as shredded cheese, sour cream, avocado, cilantro, lime wedges, jalapeños, or crushed tortilla chips.
Video
Notes
- Seasoning substitution: If you don't have The Spice Girl Kitchen Mexican Seasoning, substitute your favorite taco seasoning. Because seasoning blends vary in salt content, season the soup to taste before adding additional salt.
- Storage: Store leftover taco soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: Cool completely and freeze in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Make Ahead: This soup is a great make-ahead meal because the flavors continue to develop as it sits. Prepare it up to 2 days ahead and reheat gently on the stovetop.
- Substitutions: Ground turkey, chicken, or bison can be substituted for the ground beef. Pinto or kidney beans can also replace the black beans.
- Nutrition (per serving, 6 servings): 368 calories, 19g fat, 31g carbs, 21g protein, 8g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.