The aroma of spices dancing in a bubbling pot, the vibrant colors of fresh vegetables find their way into your bowl, and the warmth of hearty comfort food hugging you from the inside out. That’s what you can expect with this Easy Taco Soup Recipe with 34g Protein! As the seasons transition into chilly evenings, I crave a bowl of something cozy that feels like a hug. This soup brings me back to backyard cookouts with friends, where laughter mingled with the smell of tacos sizzling on the grill.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Easy Taco Soup Recipe with 34g Protein
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Easy Taco Soup with 34g Protein

Made with simple ingredients, this delightful dish takes less than an hour to prepare, giving you more time to relax and savor the moment. You’ll love how effortlessly it comes together, making it the perfect go-to for a busy weeknight dinner or a casual gathering with friends. Plus, with 34g of protein per serving, it’s not just delicious—it’s a nutritious powerhouse! Gather your ingredients, and let’s get cooking!

Why You’ll Love This Recipe

Simple & Quick: Ready in under an hour, this soup lets you enjoy home-cooked goodness without spending all day in the kitchen.
Irresistible Flavor: Bursting with bold spices and creamy texture, every spoonful is packed with delightful freshness.
Eye-Catching Appeal: The vibrant colors of beans, corn, and tomatoes make this soup as pleasing to the eye as it is to the palate.
Flexible Serving: Perfect for casual dinners, parties, or even cozy breakfasts for those chilly mornings.
Diet-Friendly Options: Easily adaptable for gluten-free and dairy-free diets, making it a fantastic choice for everyone at the table!

Ingredients You’ll Need

1 teaspoon olive oil: This is used to sauté your aromatics and ground beef. Olive oil offers a pleasant flavor, but you can substitute with canola or vegetable oil if needed.
1 lb ground beef: Traditional choice for this recipe, but feel free to swap it with ground turkey or even a plant-based alternative for a lighter option.
1 cup onion (chopped, about 1 medium onion): The base for flavor; sweet onions work well in this recipe. Yellow onions add a nice depth.
1/2 tablespoon garlic (minced, about 4 cloves): Freshly minced garlic amplifies flavor. If you’re in a pinch, garlic powder can be used, but fresh is best!
14 oz diced tomatoes with green chiles (1 can): Adds a spicy kick and enhances the soup’s richness. Fire-roasted tomatoes can also elevate the flavor.
1 quart beef broth (low or no salt): For a hearty base; chicken or vegetable broth can also work well here.
Spices (1 teaspoon paprika, 1/2 teaspoon black pepper, 1 teaspoon chili powder, 1/2 teaspoon cumin): These spices bring warmth and depth to the dish. Feel free to adjust the quantities based on your heat tolerance!
15 oz black beans (1 can, drained and rinsed): Packed with fiber and protein; they help to thicken the soup. Pinto beans can easily substitute them.
15 oz pinto beans (1 can, drained and rinsed): Adds creaminess and complements the black beans. Use kidney beans if pinto isn’t your favorite.
1 cup frozen corn (thawed): Sweetness and crunch; fresh corn can be used in season for an even fresher taste.

How to Make Easy Taco Soup Recipe with 34g Protein

Brown the Meat: In a soup pot, heat the olive oil over medium heat. Add the ground beef, chopped onions, and minced garlic. Use a wooden spoon to break up the meat, cooking until everything is browned and no pink remains, about 10-12 minutes. The garlic should become fragrant, and the onions translucent, slowing melting into the mix.

Add the Base Ingredients: Next, stir in the diced tomatoes with green chiles, low-sodium beef broth, paprika, black pepper, chili powder, and cumin. Stir well to combine. You’ll notice the broth warming and the wonderful aromas starting to mingle together, creating the perfect foundation for the soup.

Incorporate Beans and Corn: Add the drained and rinsed black beans, pinto beans, and thawed corn to the pot. Give it a good stir to ensure everything is thoroughly combined. The contrasting colors of the beans against the soup’s rich base make for a beautiful blend.

Bring to a Boil: Raise the heat to high and bring the soup to a rolling boil. Once bubbling vigorously, reduce the heat to low to let it simmer. Allow the soup to gently simmer for about 30 minutes to 1 hour, stirring occasionally until flavors meld beautifully. You want to see a gentle bubble but not too much, so adjust the heat as necessary.

Season to Taste: After simmering, give your soup a taste. This is when you might want to adjust your seasonings. If you prefer more spice, throw in a touch more chili powder or some hot sauce. Serve hot, and garnish with your favorite toppings!

For Crockpot Method: Brown the beef, onions, and garlic in a pan first for about 10-12 minutes, then transfer to your crockpot. Add all remaining ingredients and cook on low for 6-8 hours or high for 3-4 hours, allowing those flavors to deepen beautifully.

For Instant Pot Method: Set the Instant Pot to Saute and brown the beef, onions, and garlic for about 10-12 minutes, scraping the bottom for flavor. Add all remaining ingredients, seal the lid and cook on Manual Pressure for 6 minutes. Don’t forget to quick release the pressure when done!

Storing & Reheating

Your delicious taco soup can be stored at room temperature for about 2 hours. For longer preservation, keep it in the refrigerator, where it’ll last up to 4 days in an airtight container. If you want to freeze it, portion your soup into freezer-safe bags or containers, leaving room for expansion, and it’ll be good for up to 3 months. To reheat, simply warm it on the stove over medium heat for about 10-15 minutes, or pop it in the microwave in short bursts until hot. The texture might change slightly, but a splash of broth can refresh it beautifully!

Chef’s Helpful Tips

Avoid browning the meat too quickly; it’s important for flavor development—they should be cooked evenly without burning.
Make sure your beans are well-drained to avoid excess liquid in the soup that might alter the texture.
Customize your spices! Don’t hesitate to play with flavors. Adding a dash of lime or fresh cilantro when serving can brighten your bowl too.
If you’ve got leftovers, consider using the soup as a filling for burritos or topping it on nachos for a tasty twist.

With this Easy Taco Soup Recipe with 34g Protein, you’re bound to enjoy a flavorful and nutritious meal that’s low on effort and high on satisfaction. Whether you’re feeding a family or just yourself, the hearty nature of this dish makes it endlessly enjoyable. Take this opportunity to experiment with toppings and serve your soup in fun ways. Invite your friends over, enjoy a cozy night in, or savor it alone with a good book.

Recipe FAQs

Can I make this taco soup vegetarian?

Absolutely! Simply replace the ground beef with a meat substitute like lentils or textured vegetable protein (TVP) and opt for vegetable broth instead of beef broth. You can also add more vegetables like zucchini or bell peppers for added flavor.

How do I spice it up more?

If you love heat, add sliced jalapeños, a pinch of cayenne pepper, or even some diced habaneros. A splash of hot sauce right before serving can also add a fantastic kick!

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes if you prefer. About 4-5 medium tomatoes should work, just chop them up and consider adding an extra pinch of salt since canned tomatoes often come pre-seasoned.

How can I thicken my soup?

If you want a thicker consistency, you can add more beans or even mash some of them and stir back into the soup. Alternatively, a spoonful of cornmeal mixed with a little water can help thicken things up nicely!

More Dinner Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Easy Taco Soup with 34g Protein

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Jennifer
Prep Time: 10 minutes
Cook Time: 30-60 minutes
Total Time: 0 hours
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Mexican

Print Recipe

Description

This Easy Taco Soup is bursting with flavor and nutrients! Loaded with ground beef, beans, and vibrant veggies, it’s ready in under an hour and perfect for busy weeknights. Enjoy a wholesome meal with 34g of protein per serving—comfort food at its best!

Ingredients

Scale

1 teaspoon olive oil
1 lb ground beef
1 cup onion (chopped, about 1 medium onion)
1/2 tablespoon garlic (minced, about 4 cloves)
14 oz diced tomatoes with green chiles (1 can)
1 quart beef broth (low or no salt)
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon chili powder
1/2 teaspoon cumin
15 oz black beans (1 can, drained and rinsed)
15 oz pinto beans (1 can, drained and rinsed)
1 cup frozen corn (thawed)

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a soup pot over medium heat; add ground beef, onions, and garlic. Cook until browned.
Stir in diced tomatoes, beef broth, paprika, black pepper, chili powder, and cumin; mix well.
Add black beans, pinto beans, and corn; stir to combine.
Bring to a boil, then reduce heat and simmer for 30 minutes to 1 hour, stirring occasionally.
Adjust seasonings to taste; serve hot with your favorite toppings.

Notes

For a vegetarian version, substitute ground beef with lentils and use vegetable broth.
Store in the fridge for up to 4 days or freeze for up to 3 months for later enjoyment.
Feel free to customize spices and toppings to suit your taste.