The aroma of simmering spices, tender beef, and vibrant vegetables wafts through the kitchen, promising a hearty meal that warms your soul. As the soup bubbles gently, each ingredient melds into a symphony of flavors that dance on your palate. There’s something undeniably comforting about a bowl of taco soup, especially when it’s a chilly evening or when you simply want a satisfying one-pot dish. This Easy Taco Soup Recipe with 34g Protein not only delivers on flavor but is also a breeze to prepare—you can almost taste the anticipation in the air!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Easy Taco Soup Recipe with 34g Protein
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Easy Taco Soup with 34g Protein

I remember the first time I made this recipe; my kids peeked into the pot, drawn by the colorful ingredients and enticing scents. Their eyes lit up as they proclaimed it the best soup they’d ever had. Packed with 34 grams of protein per serving, it’s a meal that feels indulgent without the guilt. So, grab your ingredients and join me in crafting this cozy favorite that’s sure to bring smiles to your table.

Why You’ll Love This Recipe

Simple & Quick: Whip it up in just 15 minutes of prep and 40 minutes of cooking!
Irresistible Flavor: A delightful blend of spices and tenderness that warms your heart.
Eye-Catching Appeal: With its vibrant colors and chunky ingredients, it looks as good as it tastes.
Flexible Serving: Perfect for lunch, dinner, or even a cozy snack while binge-watching your favorite series.
Diet-Friendly Options: Naturally gluten-free, with the option to switch meats or go vegetarian.

Ingredients You’ll Need

1 teaspoon olive oil: This adds a lovely richness. Extra virgin gives a fresh flavor.
1 lb ground beef: The star protein! You can swap in ground turkey for a leaner option.
1 cup onion (chopped): A medium onion adds sweetness and depth. Yellow or white works best.
1/2 tablespoon garlic (minced): About 4 cloves of fresh garlic transform the dish with their aromatic punch.
14 oz diced tomatoes with green chiles (1 can): These bring acidity and a hint of spiciness. Feel free to use mild or spicy based on preference.
1 quart beef broth (low or no salt): For a rich base, but chicken or vegetable broth also works well.
1 teaspoon paprika: Adds a subtle smokiness. Try smoked paprika for an even deeper flavor.
1/2 teaspoon black pepper: Freshly ground is preferred for its robust flavor.
1 teaspoon chili powder: This is essential for that classic taco taste.
1/2 teaspoon cumin: Adds an earthy undertone that complements the spices.
15 oz black beans (1 can, drained and rinsed): Provides fiber and texture. Use kidney beans if you prefer.
15 oz pinto beans (1 can, drained and rinsed): Another level of heartiness and flavor.
1 cup frozen corn (thawed): Sweet corn balances the spices beautifully. Fresh or canned corn works too!

How to Make Easy Taco Soup Recipe with 34g Protein

Heat and Brown: In a large soup pot, pour in 1 teaspoon of olive oil and set to medium heat. Once heated, add the 1 lb of ground beef, 1 cup of chopped onions, and 1/2 tablespoon of minced garlic. Break up the meat with a wooden spoon as it cooks for 10-12 minutes until the beef is browned, and no pink remains. You want everything to be fragrant and lovely at this point.

Add the Base: Once the beef is browned, stir in the 14 oz can of diced tomatoes with green chiles, 1 quart of beef broth, 1 teaspoon of paprika, 1/2 teaspoon of black pepper, 1 teaspoon of chili powder, and 1/2 teaspoon of cumin. Mix it all together, allowing those spices to coat the ingredients and create an inviting base.

Incorporate Beans and Corn: Now, toss in your 15 oz of drained black beans, the 15 oz of drained pinto beans, and the 1 cup of thawed corn. Stir well so every ingredient is thoroughly mixed. The soup should have a colorful and hearty look at this stage, begging for a taste.

Simmer to Perfection: Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low and let it simmer for 30 minutes to 1 hour, stirring occasionally. You’ll notice the soup thickening and the flavors deepening beautifully, so give it a quick taste to adjust seasonings as desired.

Serve Up: Once your soup reaches the desired flavor and thickness, ladle it into bowls and serve hot. This is where the fun begins! Add your favorite toppings, like shredded cheese, a dollop of sour cream, sliced avocado, fresh cilantro, or crunchy tortilla chips. Each bite becomes an exciting new experience!

Crockpot Method: If you prefer a slow-cooked version, brown the beef, onions, and garlic in a skillet for 10-12 minutes, then transfer to your crockpot with all remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours. It’ll be a set-it-and-forget-it meal!

Instant Pot Method: To make this soup even faster, set your Instant Pot to sauté and brown the beef, onions, and garlic for about 10-12 minutes. Scrape up any browned bits from the bottom for extra flavor, then add the remaining ingredients, seal the lid, and cook on Manual Pressure for 6 minutes. Quick-release the pressure, and voila!

Storing & Reheating

You can store any leftover taco soup at room temperature for up to two hours. For longer storage, transfer it to an airtight container and refrigerate it for up to four days. If you’re looking to keep it fresh even longer, freeze the soup in freezer-friendly bags or containers for up to three months. When ready to enjoy again, simply reheat it on the stovetop over low heat until warmed through, adding a splash of water or broth if needed. The flavors will still shine, although the texture may vary slightly.

Chef’s Helpful Tips

Avoid overcooking the beef; it should be browned but not dry.
Letting the soup simmer longer enhances flavor, so if you have time, let it go!
For creamier texture, add a splash of heavy cream or a dollop of Greek yogurt before serving.
When adding toppings, think about contrasts—creamy, crunchy, and zesty work beautifully together.
You can easily make this soup vegetarian by replacing meat with mushrooms and using vegetable broth.

The benefits of this Easy Taco Soup Recipe with 34g Protein go beyond deliciousness. It’s adaptable, packed with nutrition, and perfect for the busy schedules we all have. Don’t hesitate to swap ingredients or experiment with spices to reflect your taste. Enjoy it with friends and family, and let it become a staple in your home.

Recipe FAQs

Can I make this soup vegetarian?

Absolutely! For a vegetarian version, swap out the ground beef for something like lentils or a mix of beans and mushrooms. Use vegetable broth instead of beef broth. The spices and tomato base will still provide an amazing flavor!

How can I adjust the spice level?

To control the heat, opt for mild diced tomatoes instead of those with green chiles. You can also adjust the chili powder and cumin according to your preference. For a kick, add a dash of hot sauce or fresh jalapeños before serving.

Can I make this soup ahead of time?

Yes! This soup keeps well in the fridge for up to four days. You can also freeze it for up to three months. Just remember to let it cool completely before transferring to a freezer-safe container for the best results.

What toppings do you recommend?

Toppings are where you can get creative! A dollop of sour cream, shredded cheese, sliced avocado, and chopped cilantro are classics. For a crunch, try crushed tortilla chips or even diced radishes for a fresh bite.

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Easy Taco Soup with 34g Protein

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Author: Danae
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop, Crockpot, Instant Pot
Cuisine: Mexican

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Description

This Easy Taco Soup is a delightful blend of spices and tender meat, packed with 34 grams of protein. It’s simple to make and perfect for cozy dinners at home!

Ingredients

Scale

1 teaspoon olive oil
1 lb ground beef
1 cup onion (chopped)
1/2 tablespoon garlic (minced)
14 oz diced tomatoes with green chiles (1 can)
1 quart beef broth (low or no salt)
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon chili powder
1/2 teaspoon cumin
15 oz black beans (1 can, drained and rinsed)
15 oz pinto beans (1 can, drained and rinsed)
1 cup frozen corn (thawed)

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Instructions

Heat and Brown: In a large soup pot, heat olive oil and brown ground beef, onions, and garlic for 10-12 minutes.
Add the Base: Stir in diced tomatoes, beef broth, and spices, mixing well.
Incorporate Beans and Corn: Add black beans, pinto beans, and corn. Stir until mixed.
Simmer to Perfection: Bring to a boil, then reduce heat and simmer for 30 minutes to 1 hour.
Serve Up: Ladle into bowls, add toppings like cheese or avocado, and enjoy!
Crockpot Method: After browning the meat, transfer all ingredients to the crockpot and cook on low for 6-8 hours.
Instant Pot Method: Brown ingredients in the pot, add the rest, seal, and cook on Manual Pressure for 6 minutes.