Did you know 1,379 home cooks gave this easy taco soup a perfect 5-star rating? This quick taco soup is set to save your weeknights!
I found a Mexican taco soup recipe that’s incredibly simple. It only needs five ingredients and 30 minutes to make. This proves that tasty meals don’t have to be hard to make.
Imagine making a big, tasty meal for your family in no time. This 5 ingredient taco soup does just that. It’s easy to make and loved by all, perfect for busy parents and college students.
My method turns simple pantry items into a delicious soup, just like a restaurant. No fancy techniques or hard-to-find ingredients needed. Just quick, comforting food that everyone will love.
Why This Easy Taco Soup Recipe Is Perfect for Busy Weeknights
As a home cook, I know how hard weeknight dinners can be. That’s why I found the perfect solution: a simple taco soup. It makes dinner time fun and easy. This ground beef taco soup is great for families who need quick, healthy meals.
Let me tell you why this one-pot taco soup is a lifesaver for weeknights. It’s going to become your go-to meal.
Time-Saving Benefits
Dinner prep can be overwhelming after a long day. But this family-friendly taco soup makes it easy. It has:
- Under 30 minutes total preparation time
- Single pot cooking for minimal cleanup
- Just 5 core ingredients needed
- Flexible cooking methods (stovetop or slow cooker)
Budget-Friendly Ingredients
Good food doesn’t have to cost a lot. This recipe uses affordable ingredients like ground beef, canned beans, and pantry staples. It makes a big, tasty meal without spending a lot.
Family-Friendly Meal Solution
Picky eaters will love this taco soup. It’s customizable with toppings and full of protein. It’s a meal that everyone, kids and adults, will enjoy.
This simple taco soup recipe is your secret to easy, delicious meals. It’s perfect for any night of the week.
Essential Ingredients for 5 Ingredient Taco Soup
Making the perfect taco soup starts with the right ingredients. Let’s explore the five key components that make this dish a hit for weeknight dinners.
- Lean Ground Beef: Our taco soup’s protein source. Use 1 pound of lean ground beef for 27 grams of protein per serving. Ground chicken or turkey are good alternatives for lighter options.
- Taco Seasoning: One ounce of quality taco seasoning adds authentic Mexican flavors. It turns simple ingredients into a delicious meal.
- Canned Black Beans: A 15-ounce can of black beans adds texture and nutrition. With 9 grams of fiber per serving, they boost the soup’s health benefits.
- Fire-Roasted Diced Tomatoes: Two 10-ounce cans of Rotel tomatoes add smoky depth and vibrant color. They bring essential vitamins and a tangy taste.
- Beef Broth: Three cups of beef broth make a rich, satisfying soup. It’s ready in just 20 minutes.
By mixing these five ingredients, you’ll make a soup that’s tasty and healthy. It has only 262 calories per serving and is quick to make. This recipe is a lifesaver for busy cooks.
| Ingredient | Nutrition Highlights |
|---|---|
| Lean Ground Beef | 27g Protein, 6g Fat |
| Black Beans | 9g Fiber, 742mg Potassium |
| Beef Broth | Low Calorie, Flavor Enhancer |
Get ready to turn these simple ingredients into a meal your family will love!
Step-by-Step Cooking Instructions
Making a tasty taco soup is simple. Just a few steps and you’ll have a warm meal ready. I’ll guide you through using a large pot or Dutch oven.
Browning the Ground Beef
First, heat a tablespoon of olive oil in a large pot over medium heat. Add 1 1/4 pounds of lean ground beef. Break it into small pieces as it cooks.
The goal is to brown the beef well, which takes about 5-7 minutes. Drain any extra fat to keep the soup light and tasty.
Adding Seasonings and Liquids
After the beef is cooked, add flavorings:
- 1 Tbsp Chili powder
- 1 tsp Ground cumin
- 3/4 tsp Ground paprika
- 1/4 tsp Dried oregano
- Optional: 1 1/2 Tbsp Dry ranch dressing mix
Then, add your liquid ingredients:
- 2 cans (14.5 oz) diced tomatoes
- 1 can (14 oz) low-sodium beef broth
- 1 can (8 oz) tomato sauce
- 1 1/2 cups frozen corn
- 1 can (14.5 oz) black beans
- 1 can (14.5 oz) pinto beans
Simmering and Thickening Tips
Bring the mix to a boil, then lower the heat. Let it simmer for 15 minutes. Stir occasionally to blend flavors.
If you want a thicker soup, mash some beans or simmer uncovered to reduce liquid.
Pro tip: For deeper flavor, let the soup sit for a few minutes after cooking. This enhances the seasonings and creates a richer taste.
Customization Options and Toppings
Turn your 5-ingredient taco soup into a dish that’s all your own. This recipe is super flexible, letting everyone make their own bowl. My top pick is adding crunchy corn chips or tortilla chips for a great texture.
- Shredded cheddar cheese for a creamy, melty layer
- Chopped green onions for a fresh, zesty kick
- Diced avocado for a creamy texture
- Sour cream or Greek yogurt for a cool contrast
- Fresh cilantro for a bright herb note
- Pickled jalapeños for those who love a spicy punch
Setting up a topping bar is a great idea. It lets everyone add their favorite toppings. Crunchy tortilla chips and fresh green onions make the meal even more fun.
| Topping Category | Recommended Options |
|---|---|
| Crunchy Toppings | Corn chips, tortilla chips, crushed crackers |
| Creamy Toppings | Shredded cheddar cheese, sour cream, Greek yogurt |
| Fresh Toppings | Chopped green onions, cilantro, diced avocado |
| Spicy Toppings | Pickled jalapeños, hot sauce, diced red onions |
Pro tip: Add your toppings right before serving. This keeps the corn chips crunchy and the cheese melted just right.
Storage and Make-Ahead Tips
Preparing a delicious slow cooker vegetarian taco soup is just the start. Storing it right can make it last for days. Here are some tips to keep your soup fresh and tasty.
Refrigerator Storage
After you’ve enjoyed your taco soup, let it cool down. Use airtight containers to keep the flavor in and bacteria out. Your soup will stay good in the fridge for 4-5 days.
Freezing Instructions
- Let the soup cool completely before freezing
- Use containers that are safe for the freezer with 1-inch headspace
- It can be stored for up to 3 months
- Freeze in single portions for easy thawing
Reheating Recommendations
When you’re ready to eat your stored taco soup, you have two ways to reheat it:
- Microwave: Heat in 1-minute bursts, stirring each time
- Stovetop: Warm it on medium heat, stirring often
Pro Tips for Vegetarian Variations
For a vegetarian taco soup, these storage tips work just as well. You can use extra pinto beans instead of ground meat. Your soup will stay delicious and nutritious for days.
Remember, the right storage is key to enjoying your homemade taco soup whenever you want!
Conclusion
As fall arrives, this 5 ingredient taco soup with ground beef is a lifesaver for busy cooks. It turns simple ingredients into a hearty, nutritious meal for many. Black beans add protein and flavor, making it easy to make a tasty dinner.
Choose ground beef or turkey to suit your taste. This soup’s beauty is in its simplicity. Just a few pantry items make a warm, comforting dish everyone will enjoy. It’s quick to prepare and flexible for any family’s schedule.
Make a big batch for meal prep. Leftovers can be stored in the fridge for up to 4 days or frozen for 2-3 months. Each serving has 26 grams of protein and only 280 calories, perfect for a healthy meal.
Want to make weeknight dinners easier? This 5 ingredient taco soup is your answer. It’s a stress-free, delicious meal that will have your family asking for more. Get those ingredients ready and start cooking!
FAQ
How long does it take to make this 5 ingredient taco soup?
This taco soup is quick to make, taking about 15-20 minutes. You just need to brown the ground beef, add seasonings and canned ingredients, and simmer. It’s great for busy weeknights.
Can I make this taco soup vegetarian?
Yes, you can make it vegetarian. Replace the ground beef with more beans like black or pinto beans. Use two to three cans of different beans for a hearty soup.
What protein alternatives can I use in this recipe?
You can use ground turkey, chicken, or plant-based meat instead of beef. Each choice gives a different taste but keeps the Mexican flavor.
How long can I store this taco soup?
You can store it in the fridge for up to 4 days in an airtight container. For longer storage, freeze it for up to 3 months. Cool it down first and use freezer-safe containers.
What are the best toppings for this taco soup?
Add toppings like shredded cheddar cheese, corn chips, and tortilla chips. Chopped green onions, sour cream, and cilantro are also great. They add flavor and texture.
Can I make this soup in a slow cooker?
Yes, you can make it in a slow cooker. Brown the beef first, then add it to the slow cooker with the rest of the ingredients. Cook on low for 4-6 hours or high for 2-3 hours. It’s perfect for no-fuss cooking.
Is this taco soup spicy?
The spice level depends on the taco seasoning. Most are mild, but you can choose from mild, medium, or hot. Start with mild if you’re not used to spice and add more as needed.
5 Ingredient Taco Soup
Ingredients
- 1 pound lean ground beef
- 1 ounce taco seasoning
- 1 can 15 ounces black beans
- 2 cans 10 ounces each fire-roasted diced tomatoes
- 3 cups beef broth
Instructions
- Heat a tablespoon of olive oil in a large pot over medium heat. Add 1 1/4 pounds of lean ground beef and break it into small pieces. Brown the beef for 5-7 minutes and drain any excess fat.
- Add the seasonings: 1 tablespoon chili powder, 1 teaspoon ground cumin, 3/4 teaspoon ground paprika, and 1/4 teaspoon dried oregano. Optionally, add 1 1/2 tablespoons dry ranch dressing mix.
- Add the following ingredients: 2 cans (14.5 ounces) diced tomatoes, 1 can (14 ounces) low-sodium beef broth, 1 can (8 ounces) tomato sauce, 1 1/2 cups frozen corn, 1 can (14.5 ounces) black beans, and 1 can (14.5 ounces) pinto beans.
- Bring to a boil, then lower the heat and let simmer for 15 minutes. Stir occasionally.
- For thicker soup, mash some beans or simmer uncovered to reduce the liquid. Let it sit after cooking for a richer flavor.
Notes
- You can substitute ground beef with ground turkey or chicken.
- Vegetarian versions can be made by using extra pinto beans instead of meat.
- This recipe can also be made in a slow cooker; brown the beef first, then cook on low for 4-6 hours or high for 2-3 hours.
- This soup is customizable with toppings like shredded cheddar, chopped green onions, diced avocado, sour cream, and pickled jalapeños.
