Taco Soup Recipe

Discover the ultimate Taco Soup Recipe that’s packed with bold Mexican-inspired flavors and creamy goodness. Perfect for busy weeknights, this one-pot meal combines seasoned ground beef, black beans, jalapeños, enchilada sauce, and a rich blend of cheeses for a hearty and satisfying dinner. Customize the spice level, try vegetarian options, and enjoy easy make-ahead and freezing tips. Pair with tortilla chips, fresh avocado, or cornbread for a complete comfort meal. Perfect for family dinners or entertaining guests, this Taco Soup is your next go-to recipe!

Ingredients

• Cheeses and Creams:
  • 1 cup cheddar cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded
  • 1/2 cup sour cream, at room temperature
  • 1 tablespoon cream cheese, softened
• Soup Base:
  • 1 1/2 lbs. ground beef
  • 1 small yellow onion, diced
  • 2 jalapeños, seeded and diced (can substitute bell peppers)
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • 1 oz. packet taco seasoning
  • 1 teaspoon hot sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon mustard powder
  • 1 pinch cayenne pepper (or more for extra heat)
  • 10 oz. red enchilada sauce
  • 10 oz. diced tomatoes with green chilies, undrained
  • 15.5 oz. black beans, drained and rinsed
  • 2 cups beef broth
  • 2 cups chicken broth

Instructions

1. Prepare Ingredients: Shred the cheeses and set them aside with the sour cream and cream cheese. Ensure these are at room temperature to prevent curdling when added to the soup.
2. Cook Ground Beef: Heat a large soup pot over medium-high heat. Add the ground beef and cook, crumbling it for about 5 minutes. Stir in the diced onion and cook for another 3 minutes, or until the beef is fully cooked. Drain any excess grease.
3. Add Vegetables: Stir in the diced jalapeños and cook for 4-5 minutes until softened. Add the minced garlic and cook for an additional minute.
4. Season the Soup: Melt the butter in the pot. Stir in the taco seasoning, hot sauce, oregano, mustard powder, and cayenne pepper.
5. Deglaze the Pot: Add the undrained diced tomatoes, using their liquid to scrape up any browned bits from the bottom of the pot. This enhances the soup’s flavor.
6. Combine Ingredients: Stir in the enchilada sauce, black beans, and both broths. Mix well and bring the soup to a boil. Reduce the heat to a simmer and cook for 15 minutes to blend the flavors.
7. Incorporate Creams: Reduce the heat to low. In a small bowl, mix the sour cream and cream cheese with about 1/4 cup of the soup broth. Stir until smooth, then add this mixture back into the soup, stirring to combine.
8. Add Cheese: Remove the soup from heat. Gradually sprinkle in the shredded cheeses, stirring constantly until fully melted and incorporated.
9. Serve: Ladle the soup into bowls and enjoy!

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Why You’ll Love This Recipe

• Rich and Creamy: A blend of cheeses and cream makes this soup velvety smooth and satisfying.
• Full of Flavor: The combination of taco seasoning, enchilada sauce, and a touch of heat creates a bold, Mexican-inspired taste.
• Hearty and Filling: Packed with ground beef, beans, and broth, it’s a comforting one-pot meal.
• Easy to Make: Simple steps and common ingredients make it perfect for busy weeknights.

Tips

• Room Temperature Dairy: Always use room temperature sour cream and cream cheese to avoid curdling.
• Customizable Heat: Adjust the cayenne pepper and hot sauce to suit your spice preference.
• Cheese Melting: Gradually add cheese off heat to prevent clumping or separating.
• Deglazing Tip: Don’t skip scraping the pot after adding tomatoes; it’s key for flavor development.

Variations and Substitutions

• Protein Options: Substitute ground beef with ground turkey, chicken, or even plant-based crumbles.
• Beans: Use kidney beans, pinto beans, or a mix for variety.
• Vegetarian Version: Omit the meat and double the beans or add diced sweet potatoes and zucchini.
• Toppings: Add crushed tortilla chips, diced avocado, or a squeeze of lime for extra flair.

FAQs

Can I make this soup ahead of time?
Yes, this soup reheats beautifully. Store it in an airtight container in the fridge for up to 3 days.

Can I freeze this soup?
Absolutely! Freeze in individual portions for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.

What toppings go well with taco soup?
Try sour cream, shredded cheese, diced avocado, fresh cilantro, or tortilla strips for added texture and flavor.

Serving and Suggestions

• Serve with warm cornbread or a side of tortilla chips for dipping.
• Pair with a crisp green salad topped with a tangy vinaigrette.
• A refreshing drink like a limeade or horchata complements the meal perfectly.

Enjoy this hearty and flavorful taco soup for a comforting, crowd-pleasing meal!