Taco Soup
with beef / cheese / tortilla chips
Smarts: Cook a double batch of seasoned ground beef in the first two steps of this recipe to have leftovers for Thursday's meal. Just remember to reserve half the beef (Make step #1) before continuing with tonight's soup.
Ingredients
- Carrots - 8 oz, diced
- Shallots - 3 cloves
- Garlic - 4 cloves
- Corn kernels, fresh or frozen - 1 cup
- Oil, cooking - 1 Tbsp
- Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
- Green chilies, diced (4 oz / 113 g) (opt) - 1 can
- Stock, any type - 3 1/2 cups
- Cilantro - 1/4 cup, chopped
- Lime juice - 2 tsp
- Cheese, any shredded white blend - 2 oz
- Yogurt, plain or Greek - 4 Tbsp
- Tortilla chips - 1 cup
- Cumin - 4 tsp
- Salt - 2 tsp
- Garlic powder - 2 tsp
- Coriander, ground - 2 tsp
- Paprika - 2 tsp
- Chili powder - 1 tsp
- Beef, ground and lean - 2 lbs
- Oil, cooking - 1 Tbsp
Nutrition Facts
Prep
- Carrots / Shallots/ Garlic - Prep as directed. Combine carrots and shallots. Store garlic separately. (Can be done up to 5 days ahead)
- Season beef - Combine cumin, salt, garlic powder, coriander, paprika and chili powder. Stir into ground beef. (Can be done 1 day ahead)
- Corn - If using frozen corn, defrost in the microwave first. If using fresh, slice kernels off cobs.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Heat a large saucepan or Dutch oven over medium-high heat. Add oil (portion for the beef) and then seasoned beef. Saute, breaking apart with a spoon, until beef is cooked through, 5 to 8 minutes. Divide the cooked ground beef mixture in half. Return the pan to medium-high heat.
- To heated pan, add oil (portion for the soup) and then carrots and shallots. Cook until translucent and aromatic, 3 to 4 minutes. Add garlic and saute for 1 minute more.
- Add the portion of the beef for tonight's meal (reserve the other half for Thursday), tomatoes (including liquid), green chilis and stock. Bring to a simmer. Simmer for 5 minutes to let the flavors come together.
- While soup simmers, chop cilantro.
- To soup, add corn and continue cooking just until heated through. Remove soup from heat and stir in lime juice. Season with some salt and pepper.
- Ladle soup into bowls. Set out cilantro, cheese, yogurt and tortilla chips at the table so that everyone can add toppings to their soup.
Nutrition Facts
Reviews
Ratings
51 reviews
So so so delicious. I listened to the reviews and added corn and black beans and potatoes. I added more water than recommended because the soup looked very chunky and in need of more liquid. Perfection 😀
0 HelpfulYum!!! I used ground turkey instead of beef and added a can of ranch style beans. Definitely will be making this one again!
0 HelpfulThis was soo good!! My husband and I just loved this soup! And so simple and fast to make! We have a very busy little one, so quick yummy meals are what I am looking for while trying to keep up with him! This one fit the bill! Definitely going to make this again!
0 HelpfulLoved it! Used half a white onion because store had no shallots and used no cumin because I realized too late that I had none in the pantry. Easy and tasty!
0 Helpful