Kick your Taco Tuesdays up a notch with this cozy, flavor-packed soup, a comforting twist on your regular taco lineup that even the pickiest eaters (I’m looking at you, Amalia) gobbled right up. Think of it as chili’s tamer, soupier cousin.
Whether you’re feeding the whole family, entertaining friends, or craving a weeknight win, this recipe is versatile and simple to pull together. Looking for meatless options? Skip the beef and double the beans. Want something lighter? Swap in turkey.
Taco Tuesday Soup
Makes 4-6 servings
Ingredients:
- 2 tablespoons olive oil
- 1 pound ground beef
- 3 cloves garlic, minced or pressed
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1 teaspoon tomato paste
- One 28-ounce can crushed tomatoes
- 1 can black beans, rinsed
- 1 can kidney beans, rinsed
- 4 cups beef or chicken broth
- 2 cups frozen corn
- Juice from 1/2 lime
- 1/2 cup fresh cilantro, roughly chopped
Topping Suggestions:
- Shredded cheddar cheese
- Sliced green onions
- Chopped chives
- Sour cream
- Tortilla chips
- Avocado slices
- Fresh cilantro
- Lime wedges
Directions:
- Heat the olive oil in a large pot or Dutch oven over medium high heat. Add the beef and cook, breaking up with a wooden spoon until cooked through, about 5 minutes.
- Add the garlic and cook until fragrant, one more minute.
- Add the dried herbs, salt and pepper, and tomato paste and give it a good stir.
- Add the beans, crushed tomatoes and broth and bring the mixture to a boil.
- Turn the heat down to low and simmer, partially covered for at least 20 minutes but up to 2 hours, stirring occasionally.
- 10 minutes before you’re ready to serve, add in the corn, lime juice and cilantro and stir it up.
- Serve in bowls topped with any of the toppings listed above and a lime wedge.
- Enjoy!
