One-Pot Taco Soup Recipe
Watch the Full Step-by-Step
- Chef's knife
- Colander
INGREDIENTS
- 1 pound/454 grams ground beef
- 1 medium red onion, diced
- 1 –2 medium jalapeños, finely diced
- 1 tablespoon olive oil, plus more as needed
- 1½ cups corn kernels, fresh or frozen
- 1 15-ounce/425-gram can black beans, drained and rinsed
- 1 4-ounce/113-gram can diced green chiles
- 1 10-ounce/283-gram can diced tomatoes with green chiles
- 1 14.5-ounce/411-gram can diced tomatoes
- 4 cups/32 fluid ounces/946 milliliters beef broth
- 3 tablespoons ranch seasoning mix
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- ½ teaspoon adobo seasoning, or to taste
- ¼ cup fresh cilantro, chopped, plus more for serving
INSTRUCTIONS
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Transfer to a plate.
- Add the onion and jalapeños to the pot and cook until softened, 3 to 4 minutes, adding a little olive oil if needed.
- Add the corn and cook, stirring occasionally, until lightly charred, 3 to 5 minutes.
- Return the beef to the pot. Add the black beans, green chiles, both cans of tomatoes and beef broth. Stir in the ranch seasoning, salt, pepper, smoked paprika, oregano, garlic powder, cumin, chili powder and adobo seasoning.
- Bring to a boil, then reduce the heat to maintain a gentle simmer. Stir in the cilantro, cover and cook for 15 to 20 minutes.
- Taste and adjust the seasonings. Ladle into bowls and garnish with additional cilantro. Serve hot.
FAQ
Can I freeze this taco soup?
Yes, this taco soup freezes well because its main ingredients, including ground beef, black beans, corn, tomatoes, and broth, generally maintain their quality after freezing. Let the soup cool, then divide it into freezer-safe containers or resealable freezer bags, leaving a little room for expansion. Label each container with the date and freeze at 0°F/−18°C or below.
For the best quality, use frozen soup within two to three months, although continuously frozen food remains safe beyond that period when stored properly. Thaw the soup in the refrigerator overnight, or reheat it directly from frozen in a saucepan over low heat, stirring as it warms. Bring reheated soup to 165°F/74°C. The vegetables may soften slightly after freezing, and the broth may separate a little, but stirring during reheating usually restores a more uniform consistency.
How do I make the taco soup thicker?
To make this taco soup recipe thicker, start by simmering it uncovered for several minutes so some of the excess liquid can evaporate. Stir occasionally to prevent the ground beef and beans from sticking to the bottom of the pot. If you prefer a thicker, heartier texture, remove a small portion of the black beans, mash them with a fork, and stir them back into the soup. Their natural starches help thicken the broth without significantly changing its flavor.
You can also mash some of the corn and beans against the side of the pot. Another option is to mix one tablespoon of cornstarch with one tablespoon of cold water, then stir the slurry into the simmering soup and cook for one to two minutes. Add it gradually to avoid making the broth overly thick. Avoid adding too much thickener at once, since the soup will continue to thicken slightly as it cools.
Can I make this taco soup recipe in a slow cooker?
For the best flavor and texture, brown the ground beef in a skillet first, breaking it into small pieces and draining excess grease if necessary. Sauté the onion and jalapeños in the same skillet, then lightly char the corn if desired. These steps add flavor that may be less pronounced if all the ingredients are added raw.
Transfer the beef and vegetables to the slow cooker. Add the black beans, green chiles, both cans of tomatoes, beef broth, ranch seasoning, salt, pepper, smoked paprika, oregano, garlic powder, cumin, chili powder, and adobo seasoning. Cover and cook on low for approximately four to six hours or high for two to three hours, until thoroughly heated and the flavors have blended. Stir in the cilantro near the end. Slow cookers vary, so check that the soup reaches a safe temperature and avoid leaving it cooking longer than necessary, as the vegetables can become too soft.
What type of ground beef is best for this taco soup recipe?
Ground beef that is approximately 85 to 90 percent lean is a good choice for this taco soup recipe. It provides enough fat to develop a rich, savory flavor while limiting the amount of grease that can collect on the broth. Very lean ground beef, such as 93 percent lean, also works, but it may produce a slightly less rich soup and may need a little more olive oil when cooking the onion and jalapeños.
Ground beef with a higher fat content, such as 80 percent lean, can deliver a fuller flavor, but you will probably need to drain some of the rendered fat after browning. Regardless of the fat percentage, break the beef into small pieces as it cooks so it distributes evenly throughout the soup. Brown it thoroughly before adding the other ingredients, and avoid overcrowding the pot. The meat should reach an internal temperature of 160°F/70°C. Once cooked, it can simmer with the broth and seasonings to absorb their flavor.
Can I make taco soup without ground beef?
You can make taco soup without ground beef while keeping the beans, corn, tomatoes, broth, and seasonings that give the dish its characteristic flavor. For a vegetarian version, omit the beef and use vegetable broth instead of beef broth. Add another can of beans, such as pinto beans or kidney beans, to maintain a hearty texture and provide additional protein. You can also use plant-based ground meat, following the package directions for browning it before adding the other ingredients.
If you prefer a lighter meat-based version, ground turkey or ground chicken works well. Brown the poultry thoroughly before proceeding with the recipe, and use a little olive oil if it releases less fat than ground beef. Because the beef contributes savory depth, taste the soup before serving and adjust the cumin, chili powder, smoked paprika, and salt as needed. The ranch seasoning will still provide a tangy, herbaceous flavor.
Can I make this taco soup recipe without ranch seasoning?
You can make this taco soup recipe without ranch seasoning, although the flavor will be less herbaceous and tangy. Ranch seasoning usually contains a combination of dried herbs, garlic, onion, salt, and other flavorings. To approximate that profile, use a mixture of dried parsley, garlic powder, onion powder, dried dill, and a small amount of dried chives if available. Start with modest amounts, then taste the soup after simmering and adjust to your preference.
Because the recipe also contains cumin, chili powder, smoked paprika, oregano, and adobo seasoning, you do not need to replace the ranch mix with another full packet of taco seasoning. Doing so could make the soup excessively salty or overpower the existing spices. If you want a little tang, a squeeze of lime juice just before serving can help. Check the salt content of the beef broth and other seasonings before adding more salt, particularly when making a homemade ranch-style blend.
What toppings go well with taco soup?
Taco soup pairs well with toppings that add creaminess, freshness, crunch, or acidity. Shredded cheddar or Monterey Jack cheese melts into the hot broth, while a spoonful of sour cream or plain Greek yogurt adds a creamy contrast to the smoky spices. Diced avocado provides a rich texture, and fresh cilantro or sliced green onions contribute a fresh, herbal finish. Lime wedges are especially useful because a squeeze of lime brightens the tomato-based broth and balances its savory flavors.
For crunch, serve the soup with tortilla chips, crushed tortilla strips, or toasted corn tortillas. Thinly sliced jalapeños can add more heat, while diced tomatoes provide extra freshness. Add crunchy toppings just before serving so they do not become soggy in the broth. If you are serving a group, arrange toppings in separate bowls so everyone can customize their portion. These additions complement the ranch seasoning without requiring changes to the taco soup recipe itself.
Can I make this taco soup recipe in an Instant Pot?
Yes, this taco soup recipe can be adapted for an Instant Pot. Use the Sauté function to brown the ground beef, breaking it into small pieces. Remove excess grease if needed, then cook the onion and jalapeños until softened. Add a little broth and scrape the bottom of the pot thoroughly to loosen any browned bits, which helps prevent a burn warning. Add the corn, beans, green chiles, both cans of tomatoes, remaining broth, and seasonings.
Seal the lid and cook at high pressure for about five minutes, then allow a brief natural pressure release before carefully releasing any remaining pressure according to the appliance instructions. Stir in the fresh cilantro after pressure cooking. Because the stovetop version uses a short simmer, pressure cooking is not essential; it mainly offers convenience. Avoid exceeding the Instant Pot’s maximum fill line, and follow the manufacturer’s instructions for cooking soups and releasing pressure safely. Taste the soup before serving and adjust the seasoning as needed.
How spicy is this taco soup recipe?
This taco soup recipe has mild to moderate heat, depending on the jalapeños, green chiles, and adobo seasoning you use. Jalapeños vary considerably in spiciness, and much of their heat is concentrated in the white membrane and seeds. For a milder soup, remove the seeds and membranes before dicing the jalapeños, or omit them entirely. The canned green chiles generally add more flavor than heat, although their intensity varies by brand.
For a spicier soup, leave some jalapeño seeds in place or add a pinch of cayenne pepper or crushed red pepper flakes. You can also serve hot sauce on the side so each person can adjust their own bowl. Keep in mind that chili powder blends differ in heat level, so check the label if you are cooking for people who are sensitive to spicy foods. Sour cream, Greek yogurt, avocado, and shredded cheese can help temper the perceived heat when serving.
What can I substitute for beef broth?
You can substitute chicken broth, vegetable broth, or water for the beef broth in this taco soup recipe. Chicken broth offers a savory flavor that works well with the ground beef, tomatoes, cumin, and chili powder. Vegetable broth is suitable for a version made with plant-based ground meat or additional beans. Water also works, although the resulting soup may taste less rich and require more careful seasoning.
If using a low-sodium broth, you may need to add more salt after the soup has simmered. If using regular broth, ranch seasoning, and adobo seasoning together, start with the recipe’s stated salt amount cautiously and taste before adding more. You can also use a combination of broth and water if you have less broth available. The recipe calls for four cups of liquid, so keep the total amount close to that quantity to maintain the intended balance between broth and solid ingredients. Add extra liquid only if the soup becomes too thick.
