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I stumbled on this Taco Soup one freezing night and it quickly became my ultimate comfort food. It's basically a warm bowl of happiness that mixes all those tasty taco elements with the snugness of a hot soup. These days my family begs for it whenever temperatures drop.
The Pure Wonder of This Bowl
This soup wins me over by combining what's great about tacos and chili in one dish! It's ideal for hectic evenings since you can throw it together fast but it tastes like you've been cooking forever. And everyone gets to dress up their own serving with whatever toppings they fancy.
Your Shopping List
- Ranch Mix: This unexpected addition works wonders but you can skip it.
- Beans: Using both pinto and black makes this super filling.
- Corn: Grab the frozen kind for convenience anytime.
- Spices: Your standard taco seasonings work perfectly.
- Tomato Sauce: Gives everything that lovely depth.
- Beef Broth: Pick low sodium so you're in charge of saltiness.
- Tomatoes with Chilies: These pack serious flavor punch.
- Jalapeño: Adjust quantity based on your heat preference.
- Onion and Garlic: Go for fresh for the best taste.
- Olive Oil: Just enough to sauté things.
- Ground Beef: Grab something with a bit of fat for taste.
Cooking Time
- Time to Eat
- Pile on your favorites like cheese chips sour cream or whatever makes you smile!
- Make It Hearty
- Mix those beans and corn in until everything's nice and hot.
- Add The Good Stuff
- Dump in tomatoes broth sauce and seasonings then let everything simmer together.
- Start With The Beef
- Cook your beef with onions and toss the garlic and jalapeño in right at the finish.
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Smart Variations
I often switch to ground turkey for a lighter meal or go meatless with extra beans and some lentils. You can amp up the heat with more jalapeños or brighten things up with some cilantro and a squeeze of lime.
Storage Smarts
This soup stays good in your fridge for several days or you can pop it in the freezer for up to three months. When warming it up again just add a bit of broth if it seems too thick.
Insider Tricks
Always wash those beans thoroughly it really changes the result. Don't forget to drain off the beef fat unless you want a greasy soup. And make sure you taste as you go since everyone wants different spice levels.
Recipe Questions & Answers
- → How can I make it milder?
Just skip the jalapeños or swap them for diced bell peppers. Cutting back on seasoning also works.
- → Why are there two seasoning options?
The traditional way uses ranch mix, but fresh lime and cilantro give it more authentic flavors.
- → Can I swap the beans?
Definitely, feel free to use anything from navy beans to kidney beans or whatever you’ve got at home.
- → What if I want it thicker?
Just reduce the broth amount, or for extra thin, you can add extra broth or water.
- → Is it freezer-friendly?
Yep, pop it in the freezer for up to three months—just add fresh toppings when it’s reheated.