Description
A comforting and flavorful taco soup loaded with ground meat, beans, vegetables, and topped with crispy tortilla strips for added crunch. Perfect for quick, cozy dinners and adaptable for various dietary needs.
Ingredients
Scale
- 1 lb ground beef or turkey (lean)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 4 cups beef or vegetable broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika (optional)
- ½ tsp dried oregano
- Salt and pepper to taste
- 1 tbsp tomato paste
- 4 small corn tortillas, cut into thin strips
- 2 tbsp vegetable oil
- Salt for tortilla strips
- Optional toppings: shredded cheddar or Monterey Jack cheese, chopped fresh cilantro, diced avocado, sour cream, fresh lime wedges
Instructions
- Heat a large pot over medium heat. Add ground beef or turkey and cook, breaking apart, until browned and no longer pink, about 7-8 minutes. Drain excess fat if needed.
- Add diced onion and minced garlic to the meat. Cook, stirring occasionally, until onion is translucent and soft, about 5 minutes.
- Stir in chili powder, cumin, smoked paprika, oregano, and tomato paste. Cook for 1-2 minutes to toast the spices and deepen flavor.
- Pour in beef or vegetable broth, diced tomatoes, black beans, and corn kernels. Stir well to combine.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for at least 20 minutes, preferably 30-40 minutes, stirring occasionally.
- While soup simmers, cut corn tortillas into thin strips. Heat vegetable oil in a skillet over medium-high heat. Fry tortilla strips in batches until golden and crispy, about 2-3 minutes per batch. Drain on paper towels and sprinkle with salt. Alternatively, bake strips on a parchment-lined baking sheet at 375°F for 8-10 minutes, flipping halfway.
- Taste soup and adjust salt and pepper as needed. Add hot sauce or cayenne pepper for extra spice if desired.
- Ladle soup into bowls and garnish with crispy tortilla strips and optional toppings such as cheese, cilantro, avocado, sour cream, and lime wedges.
Notes
Brown the meat well for added flavor. Toast spices before adding liquids to enhance aroma. Simmer soup low and slow to blend flavors. Fry or bake tortilla strips fresh to keep them crispy. Store soup and tortilla strips separately to maintain crunch. Add a splash of broth if soup thickens too much. Adjust seasoning gradually to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 280320
- Sodium: 550
- Fat: 9
- Carbohydrates: 28
- Fiber: 7
- Protein: 22
Keywords: taco soup, hearty soup, crispy tortilla strips, easy dinner, ground beef soup, Mexican soup, quick soup recipe, gluten-free soup option