Spicy Taco Soup with Ground Beef

Taco soup is a hearty, flavorful, and easy-to-make dish that’s perfect for a chilly evening. This recipe kicks things up a notch with the addition of ground beef and a generous dose of spice, creating a truly satisfying meal. Whether you’re a seasoned cook or a beginner, this recipe is simple to follow and easily customizable to your own taste.

Why This Spicy Taco Soup is a Winner

This spicy taco soup with ground beef recipe stands out for several reasons. First, it’s incredibly versatile. You can adjust the level of spice to suit your preferences, add or subtract ingredients based on what you have on hand, and even make it vegetarian by omitting the beef and adding extra beans. Second, it’s quick and easy to prepare. From start to finish, you can have a steaming bowl of soup ready in under an hour. Finally, it’s a crowd-pleaser. The combination of savory ground beef, flavorful spices, and hearty vegetables makes it a hit with both kids and adults.

The Perfect Blend of Ingredients

The key to a great taco soup is a well-balanced combination of ingredients. Here’s a breakdown of the essential components:

The Foundation: Ground Beef and Broth

Lean ground beef forms the protein base of this soup. Browning it properly is crucial for developing a rich, savory flavor. Don’t overcrowd the pan; brown the beef in batches if necessary. For the broth, you can use beef broth, chicken broth, or even vegetable broth. Chicken broth will result in a slightly lighter flavor, while beef broth will enhance the meaty notes. Low-sodium broth is recommended so you can control the salt level.

The Spice Rack: Chili Powder, Cumin, and More

The spice blend is what gives this taco soup its signature flavor. Chili powder is the foundation, providing warmth and a touch of earthy sweetness. Cumin adds a smoky depth, while paprika contributes a hint of color and subtle sweetness. For extra heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce. Garlic powder and onion powder round out the flavor profile, adding a savory depth.

The Veggie Medley: Beans, Corn, and Tomatoes

Beans are an essential component of taco soup, adding texture, fiber, and protein. Black beans and kidney beans are classic choices, but you can also use pinto beans or cannellini beans. Corn adds a touch of sweetness and pops of color. Canned diced tomatoes provide acidity and moisture. Using fire-roasted diced tomatoes will impart a smoky flavor that complements the other ingredients. Tomato sauce helps to thicken the soup and adds richness. Some recipes use tomato paste, but this recipe uses sauce for a smoother texture.

Optional Add-ins for Flavor Depth

While the core ingredients are essential, there are several optional add-ins that can elevate your taco soup to the next level. Diced onions and bell peppers, sautéed with the ground beef, add sweetness and texture. A can of diced green chiles will give the soup a mild kick. A squeeze of lime juice at the end brightens the flavors and adds a touch of acidity. Fresh cilantro, added as a garnish, provides a fresh, herbaceous note.

Step-by-Step Recipe for Spicy Taco Soup

This recipe is designed to be easy to follow and adaptable to your own preferences.

Ingredients:

• 1 pound lean ground beef
• 1 medium onion, chopped (optional)
• 1 bell pepper, chopped (optional)
• 1 tablespoon olive oil
• 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Pinch of cayenne pepper (optional)
• 4 cups beef broth (or chicken broth)
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (8-ounce) can tomato sauce
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, avocado, cilantro, lime wedges, tortilla chips

Instructions:

1. Brown the Ground Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.

2. Sauté Vegetables (Optional): If using, add the chopped onion and bell pepper to the pot and cook until softened, about 5 minutes.

3. Add Spices: Stir in the taco seasoning, chili powder, cumin, garlic powder, onion powder, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.

4. Add Remaining Ingredients: Pour in the beef broth, black beans, kidney beans, corn, diced tomatoes, and tomato sauce. Stir well to combine.

5. Simmer: Bring the soup to a boil, then reduce heat and simmer for at least 20 minutes, or up to an hour, stirring occasionally. The longer it simmers, the more the flavors will meld together.

6. Season and Serve: Taste the soup and season with salt and pepper to taste. Ladle into bowls and top with your favorite toppings, such as shredded cheese, sour cream, avocado, cilantro, and lime wedges. Serve with tortilla chips for dipping.

Tips and Tricks for the Best Taco Soup

• Don’t Overcrowd the Pan: When browning the ground beef, make sure not to overcrowd the pan. Brown the beef in batches if necessary to ensure it gets a good sear.
• Adjust the Spice Level: If you’re sensitive to spice, start with a smaller amount of chili powder and cayenne pepper. You can always add more later if needed.
• Use High-Quality Ingredients: The better the quality of your ingredients, the better your soup will taste. Use fresh, high-quality ground beef and good-quality canned goods.
• Let it Simmer: Simmering the soup for at least 20 minutes allows the flavors to meld together and deepen. The longer it simmers, the better it will taste.
• Customize Your Toppings: The toppings are where you can really personalize your taco soup. Experiment with different toppings to find your favorites.
• Slow Cooker Option: This soup can easily be adapted for a slow cooker. Brown the ground beef and add all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
• Freezing Instructions: Let the soup cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Make Ahead Tip: This soup tastes even better the next day! Make it a day ahead of time and store it in the refrigerator.

Frequently Asked Questions (FAQ)

Q: Can I make this soup vegetarian?

A: Yes, you can easily make this soup vegetarian by omitting the ground beef and adding extra beans or vegetables. Consider adding diced sweet potatoes, zucchini, or squash for added heartiness.

Q: How can I make this soup spicier?

A: To make the soup spicier, add more cayenne pepper, a dash of your favorite hot sauce, or some finely chopped jalapeños.

Q: Can I use a different type of meat?

A: Yes, you can substitute ground turkey, ground chicken, or even shredded chicken for the ground beef.

Q: Can I add more vegetables?

A: Absolutely! Feel free to add any vegetables you like, such as diced carrots, celery, or spinach.

Q: Can I use fresh tomatoes instead of canned?

A: Yes, you can use fresh tomatoes. Use about 2 cups of diced fresh tomatoes in place of the canned diced tomatoes.

Q: How long does taco soup last in the refrigerator?

A: Taco soup will last for 3-4 days in the refrigerator. Make sure to store it in an airtight container.

Q: What are some good toppings for taco soup?

A: Some popular toppings for taco soup include shredded cheese, sour cream, avocado, cilantro, lime wedges, and tortilla chips.

Q: Can I make this soup in a pressure cooker?

A: Yes, brown the beef with the saute function then add the remaining ingredients. Cook for 8 minutes on high pressure, followed by a natural pressure release.