Total Time1 hour 15 minutesPrep Time15 minutesCook Time60 minutes

Rating5(2,513)CommentsRead comments

This cozy soup has very little to do with traditional Mexican tacos, but is inspired by the ingredients and flavors in the hard-shell ground beef variety. You can use a taco seasoning packet from the store, but it’s very easy to make your own blend to suit your taste (and whip up extra, if you like, to have on hand for other dishes). If using a packet, it will also include salt, so adjust accordingly when seasoning. You can easily make this soup vegetarian by omitting the meat and using an extra can of beans or subbing in a meat substitute. Set up a colorful toppings bar and be sure to squeeze on a little lime to brighten up all the flavors.

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Yield:6 servings

For the Taco Seasoning (equivalent to a 1-ounce Packet)

• 1 to 2tablespoons chili powder, to taste

• 2teaspoons ground cumin

• 1teaspoon smoked paprika

• ¼teaspoon garlic powder

• ¼teaspoon onion powder

• ¼teaspoon dried oregano

For the Soup

• ¼cup extra-virgin olive oil

• 1large yellow or red onion, finely chopped, plus more for serving

• Kosher salt (such as Diamond Crystal) and black pepper

• 4garlic cloves, finely chopped

• 1pound ground beef, (or pork, turkey or chicken)

• 1 to 2jalapeños, finely chopped, to taste, plus more for serving

• 1tablespoon tomato paste

• 2(4-ounce) cans diced green chiles (see Tip)

• 1(15-ounce) can pinto beans, drained and rinsed

• 1(15-ounce) can black beans, drained and rinsed

• 2(15-ounce) cans diced fire-roasted tomatoes

• 2½cups low-sodium chicken or vegetable broth, or water

• 2cups frozen corn

• Handful cilantro leaves and tender stems, roughly chopped, plus more for serving

• Chopped avocado, pickled red onion, grated Cheddar, pickled jalapeños, sour cream, tortilla chips and/or lime wedges, for serving (optional)

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

599 calories; 30 grams fat; 7 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 48 grams carbohydrates; 15 grams dietary fiber; 7 grams sugars; 39 grams protein; 1265 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Step 1

If making your own taco seasoning: Mix the chili powder, cumin, smoked paprika, garlic powder, onion powder and dried oregano in a small bowl. Set aside. 1.

Step 2

Make the soup: In a large pot or Dutch oven, heat the oil over medium. Add the onion and cook, stirring occasionally, until golden, 8 to 10 minutes. Sprinkle with a little salt, reduce the heat to medium-low, stir in the garlic and cook until fragrant, about 1 minute. 1.

Step 3

Increase the heat to medium, add the ground beef, breaking it up with a spoon, and brown until all the pink is gone, about 5 minutes. Season with salt (about 1 teaspoon) and black pepper. Add the jalapeño and the taco seasoning and stir for 1 minute. Push the meat to the sides of the pan, making a little space in the center, and add the tomato paste. Cook to deepen its color, about 1 minute, then stir everything together. 1.

Step 4

Add the green chiles and their liquid, and the pinto and black beans. Season with salt (about 2 teaspoons). Stir in the tomatoes and their juices, and the broth. Increase the heat to medium-high and bring to a boil. Reduce to medium-low and simmer, covered, stirring occasionally, until the flavors have melded, about 20 minutes. 1.

Step 5

Taste for seasoning, adding salt, pepper and chili powder, if desired. Stir in the frozen corn and cilantro. Cover and simmer until the corn has heated through, about 10 minutes. Serve with toppings of choice. Thin out with stock or water when reheating, if necessary.

Tip

• If your fire-roasted tomatoes include green chiles, omit the 2 cans of green chiles.

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Last January this was one of the first things I made in my new apartment after moving out of my ex-husband’s house. At first I was depressed by the quantity - I wasn’t used to not having someone else around to eat leftovers. But I froze it in portions and at it for 3 months, and will be forever grateful for the nourishment one recipe gave me during one of the hardest periods of my life. I just made it for the second time, and it tastes like self determination and new starts.

here’s my recipe for "you’d swear it was from the old el paso packet but it’s not" taco seasoning, if anyone would like it. 1T masa* 3t chili powder (i like spice classics brand) 3t cumin 1t (heaping) paprika 1t onion powder 1t (scant) garlic powder 1t salt (using diamond crystal kosher) 1/4t cayenne 1/4t oregano use in this recipe, or w 1-1.5lbs ground beef & 2/3c water for the classic taco preparation. *if you don’t have masa, use 2t cornstarch. you’ll need a bit more water this way.

I have a friend who adds a packet of powdered ranch dressing, along w the taco seasoning packet, to add more depth of flavor. If making your own, measure out an ounce from your mix: ¼ cup buttermilk powder (coconut cream powder for vegetarian/vegan 1½ tablespoons onion powder ½ tablespoon dried chives ½ tablespoon dried parsley ½ tablespoon dried dill ½ tablespoon garlic powder 2 teaspoons kosher salt

This is one of those special recipes that hits every mark. Affordable, easy, healthy, full of protein and fiber, and bursting with flavor. I topped mine with corn tortilla strips, avocado, cheddar cheese, sour cream, and lime. Yum!!! The only addition I suggest is to fry corn tortilla strips in oil as a topping. Their crispy/chewy texture is more pleasant in soup than chips and they’re seriously addicting. As the soup simmers, heat canola oil in a pan on medium high heat. Cut a stack of corn tortillas into strips, When it shimmers, add corn tortilla strips and fry for a couple minutes until lightly brown. Place on a paper towel and sprinkle with salt. Trust me!

Anybody try to convert this into a slow cooker recipe?

This is tasty but at home we’ve started calling it “wet chilli” because that’s pretty much what it is.

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