Chunky Taco Soup Recipe

Cooking Directions

• STEP 1.In a large pot, brown the ground beef over medium heat until fully cooked.
• STEP 2.Add the diced onions and minced garlic to the pot and cook until the onions are translucent.
• STEP 3.Stir in the taco seasoning, cumin, chili powder, salt, and pepper.
• STEP 4.Add the diced tomatoes, tomato sauce, beef broth, corn, and beans to the pot. Bring to a boil.
• STEP 5.Reduce heat to low and simmer for 20-30 minutes to allow the flavors to meld together.
• STEP 6.Serve the soup hot, topped with shredded cheese, sour cream, and crushed tortilla chips.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For extra heat, add a diced jalapeno or a pinch of cayenne pepper to the soup.
• Feel free to customize the toppings to your liking, such as adding sliced avocado or chopped cilantro.
• If you prefer a thicker soup, you can add a cornstarch slurry (cornstarch mixed with water) to the pot and simmer for a few more minutes.

Storage and Serving

• This Chunky Taco Soup is best served hot and fresh.
• Garnish with your favorite toppings, such as shredded cheese, sour cream, crushed tortilla chips, avocado, or cilantro.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pot or microwave before serving.