Spicy Tex-Mex Taco Soup

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
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This Spicy Tex-Mex Taco Soup is a delightful fusion of flavors that will warm you up on a chilly evening. With a robust blend of spices and hearty ingredients, it's perfect for anyone craving a comforting bowl of soup with a kick!

Ingredients for Spicy Tex-Mex Taco Soup

Ground beef serves as the hearty base of the soup, providing rich flavor. Onion and garlic add depth and aromatic notes. The combination of black beans and kidney beans offers a blend of textures and a boost of fiber. Diced tomatoes with green chilies bring in that Tex-Mex vibe with a hint of spice. Tomato sauce and beef broth create a rich and savory broth.

Corn kernels add a sweet crunch, while taco seasoning, chili powder, cumin, and smoked paprika bring the heat and a smoky undertone. A touch of olive oil helps sauté the aromatics, while lime wedges, cilantro, cheddar cheese, and tortilla chips are ideal garnishes, adding freshness and texture to the final dish.

Tips & Tricks

  • For a lighter version, swap ground beef with ground turkey or chicken.
  • Add diced bell peppers or jalapeños for extra crunch and spice.
  • If you like it spicier, toss in some cayenne pepper or hot sauce.
  • To thicken the soup, mash some of the beans before adding them.

Serving Suggestions

This soup pairs wonderfully with a side of warm cornbread or a simple green salad. If you’re in the mood for a more substantial meal, serve it with a cheese quesadilla on the side.

Frequently Asked Questions

Can I make this soup ahead of time?
Yes, this soup actually tastes better the next day as the flavors continue to develop. Simply reheat on the stove or in the microwave.
Is there a vegetarian option?
Absolutely! Substitute the ground beef with more beans or a meat substitute, and use vegetable broth instead of beef broth.
How long will leftovers keep?
Stored in an airtight container in the refrigerator, leftovers will last up to 4 days.

Spicy Tex-Mex Taco Soup Recipe Walkthrough

Start by heating a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, letting them sauté until they become soft and fragrant. This should take about five minutes.

Next, add the ground beef to the pot. Cook it until it's browned, breaking it apart with your spoon. You want it crumbly and fully cooked through before moving on.

Once the beef is browned, sprinkle in your taco seasoning, chili powder, cumin, and smoked paprika. Stir everything well so that the beef is nicely coated with the spices, enhancing its flavor.

Now, pour in the can of diced tomatoes with green chilies, the tomato sauce, and the beef broth. Give it a good stir to combine all those flavors.

Add the drained and rinsed black beans, kidney beans, and corn. Season with salt and pepper to taste, stirring everything together.

Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover the pot and let it simmer for about 20 minutes, allowing the flavors to meld beautifully together.

When ready to serve, ladle the soup into bowls and garnish with lime wedges, fresh cilantro, shredded cheddar cheese, and a handful of tortilla chips for crunch.

Why You'll Love This Recipe

  • Quick to prepare, making it perfect for a weeknight meal.
  • Uses pantry staples you probably already have.
  • Packed with protein and fiber for a satisfying meal.
  • Customizable spice level to suit your taste.
  • Great for making ahead and perfect for leftovers.

Ingredients

1 lb ground beef
1 large onion, chopped
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (14.5 oz) diced tomatoes with green chilies
1 can (8 oz) tomato sauce
2 cups beef broth
1 cup corn kernels, fresh or frozen
1 packet (1 oz) taco seasoning mix
1 tsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
Salt and pepper to taste
1 tbsp olive oil
1 lime, cut into wedges
1/4 cup fresh cilantro, chopped
1 cup shredded cheddar cheese
Tortilla chips for serving

Step-by-step Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
2. Add the ground beef to the pot, cook until browned, breaking it apart with a spoon as it cooks.
3. Stir in the taco seasoning, chili powder, cumin, and smoked paprika. Mix well to coat the beef.
4. Add the diced tomatoes, tomato sauce, and beef broth to the pot. Stir to combine.
5. Introduce the black beans, kidney beans, and corn to the mixture. Season with salt and pepper to taste.
6. Bring the soup to a boil, then reduce the heat to a simmer. Cover and let simmer for 20 minutes.
7. Serve hot, garnished with lime wedges, fresh cilantro, shredded cheddar cheese, and tortilla chips.

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