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I stumbled across this Taco Soup during a freezing night last winter, and it quickly became my favorite comfort food. It's basically a cozy bowl that wraps up all those tasty taco elements we can't get enough of with the warming touch of soup. These days, it's what my family begs for whenever temperatures drop.
What Makes This Soup So Special
The thing I can't get over with this soup is how it perfectly blends taco vibes with chili goodness! It's a lifesaver on hectic evenings since you can throw it together in no time but it tastes like you've been cooking all afternoon. And the best part? Everyone gets to dress up their own bowl with whatever toppings they fancy.
Ingredients You'll Want
- Ground Beef: Go for somewhat lean, but keep some fat for extra taste.
- Olive Oil: A tiny bit for sautéing.
- Onion and Garlic: Use the real deal, not powdered stuff.
- Jalapeño: Tweak the amount based on your heat tolerance.
- Tomatoes with Chilies: They pack a serious flavor punch.
- Beef Broth: Pick low sodium so you can tweak salt yourself.
- Tomato Sauce: Adds thickness and depth.
- Spices: Your taco drawer favorites.
- Ranch Mix: My hidden weapon, but you can skip it.
- Corn: The frozen kind works perfectly anytime.
- Beans: Mix of black and pinto for extra fullness.
Cooking Instructions
- Tackle The Meat First
- Cook your beef with onions, then mix in garlic and jalapeño right before finishing.
- Pour In The Liquids
- Add tomatoes, broth, sauce and your spice blend, letting everything simmer together.
- Bulk It Up
- Mix beans and corn in until everything's nice and warm.
- Grab Your Spoon
- Finish with your fave toppings like cheese, sour cream, crushed chips or whatever makes you smile!
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Change It Around
I sometimes swap in ground turkey for a lighter meal or go meatless with extra beans and lentils instead. You can kick up the heat with extra jalapeños or brighten things up with handfuls of cilantro and a squeeze of lime.
Storage Tricks
This soup stays good in your fridge for several days or you can stash it in the freezer for up to three months. When warming it back up, you might need to add a bit more broth if it's gotten too thick.
Pro Suggestions
Always give those beans a good wash, it really counts. Don't forget to drain off beef grease unless you want your soup swimming in fat. And always taste before serving so you can tweak the seasonings, since everyone wants different spice levels.
Frequently Asked Questions
- → How do I make it less spicy?
Omit jalapeños or swap with sweet peppers. Add fewer spices too.
- → Why offer two seasoning ideas?
Ranch mix brings extra flavor, while lime and cilantro add a fresher touch.
- → Can I try other types of beans?
Absolutely! Black, white, or kidney beans all work perfectly.
- → How can I thicken it up?
Use less liquid, or thin it out with more broth if needed.
- → Does this freeze well?
Yes, it stays good up to three months. Add fresh toppings after reheating.