5 Ingredient Taco Soup
Toss together this 5 ingredient taco soup with simple pantry staples for a filling base dinner, or add toppings if you have them on hand to round things out. Spicy, hearty and hot–the perfect meal for busy weeknights.
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KEY TAKEAWAYS
- This soup can be made with any ground meat of your choice.
- It handles any add ins you have so don’t be afraid to clean out the fridge, freezer or pantry and add it in.
- Slow cook option: 3 to 4 hours or freeze leftovers for up to 3 months.
- Great for make ahead freezer meals.
- Add cornbread on the side or tortilla chips for texture.
Add ins:
- Aromatics. I love adding diced onion and/or garlic to the ground beef as it cooks.
- Beans. Stir rinsed and drained black or pinto beans into the broth.
- Corn. Stir canned or frozen corn into the broth near the end of the cooking time. It just needs a couple of minutes to heat through.
Toppings:
- Sour cream – Add a dollop to your bowl or stir it in for a creamy flair.
- Avocado – Slice ‘em or dice ‘em. Either way, avocado makes a wonderful addition to taco soup.
- Pickled jalapenos – Fresh sliced jalapenos would do the trick as well.
- Cilantro – Chopped cilantro brings such a lovely hint of freshness to this very savory soup.
- Grated cheese – I have been loving cheddar, pepper jack, and/or Mexican blend.
To store:
- Refrigerator. Once the soup cools, seal any leftovers in airtight containers. You can keep it in the fridge for up to 4 days
- Freezer. Seal your fully cooled leftovers in a freezer-safe airtight container (leave an inch or so at the top to allow for expansion) and store it in the freezer for up to 3 months. Allow the soup to thaw in the fridge before reheating.
- To reheat. Reheat over medium-low heat on the stovetop. You can also reheat individual portions of this soup in the microwave. Heat in 30-second intervals, stirring between each, until warmed through.
Other soups to try
- Creamy Leftover Turkey Soup with Rice
- Slow Cooker Chicken Noodle Soup
- Hearty Navy Bean Soup with Ham
- Broccoli Cheddar Soup
5 Ingredient Taco Soup
A hot and comforting taco soup you can throw together in a flash. Keep it simple or top it with all the fixings.
Ingredients
- 1 pound ground beef see Note 1
- 3 tablespoons taco seasoning see Note 2
- 4 cups beef broth see Note 3
- 15 ounces Rotel tomatoes with green chiles
- 28 ounces can diced tomatoes with the juice
Instructions
- In a 7 quart heavy bottomed pot, brown the ground beef over medium high heat, breaking up any large pieces until no pink remains. About 5 to 7 minutes.
- Drain any grease and return the pot to the stove over medium heat.
- Add the taco seasoning and cook 30 seconds.
- Add the broth, Rotel, and diced tomatoes and stir to combine. Bring to a simmer and serve.
Notes
Note 1: You may substitute the ground beef with any ground meat of your choice. Chicken or turkey, even venison would be good here.
Note 2: Choose a taco seasoning without gluten or MSG. Siete brand is a good choice to find in stores and online.
Note 3: Avoid bouillon cubes, powders or pastes. The salt level is just too high and could ruin your soup. I like Kettle & Fire and Pacific Foods beef broths.
Nutrition
Calories: 288kcalCarbohydrates: 11gProtein: 20gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 64mgSodium: 1132mgPotassium: 807mgFiber: 3gSugar: 6gVitamin A: 426IUVitamin C: 23mgCalcium: 103mgIron: 5mg
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About the Author
Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.