Taco Soup

Name: Taco Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1 to 2 tablespoons chili powder, to taste; 2 teaspoons ground cumin; 1 teaspoon smoked paprika; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon dried oregano; 1/4 cup extra-virgin olive oil; 1 large yellow or red onion, finely chopped, plus more for serving; Kosher salt (such as Diamond Crystal) and black pepper; 4 garlic cloves, finely chopped; 1 pound ground beef, (or pork, turkey or chicken); 1 to 2 jalapeños, finely chopped, to taste, plus more for serving; 1 tablespoon tomato paste; 2 (4-ounce) cans diced green chiles (see Tip); 1 (15-ounce) can pinto beans, drained and rinsed; 1 (15-ounce) can black beans, drained and rinsed; 2 (15-ounce) cans diced fire-roasted tomatoes; 2 1/2 cups low-sodium chicken or vegetable broth, or water; 2 cups frozen corn; Handful cilantro leaves and tender stems, roughly chopped, plus more for serving; Chopped avocado, pickled red onion, grated Cheddar, pickled jalapeños, sour cream, tortilla chips and/or lime wedges, for serving (optional)

By Naz Deravian

Updated Oct. 12, 2023

Taco Soup — Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Total Time: 1 hour 15 minutes
Prep Time: 15 minutes
Cook Time: 60 minutes
Rating: 5(2,054)
Comments: Read comments

This cozy soup has very little to do with traditional Mexican tacos, but is inspired by the ingredients and flavors in the hard-shell ground beef variety. You can use a taco seasoning packet from the store, but it’s very easy to make your own blend to suit your taste (and whip up extra, if you like, to have on hand for other dishes). If using a packet, it will also include salt, so adjust accordingly when seasoning. You can easily make this soup vegetarian by omitting the meat and using an extra can of beans or subbing in a meat substitute. Set up a colorful toppings bar and be sure to squeeze on a little lime to brighten up all the flavors.

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Ingredients

Yield:6 servings

For the Taco Seasoning (equivalent to a 1-ounce Packet)

1 to 2tablespoons chili powder, to taste
2teaspoons ground cumin
1teaspoon smoked paprika
¼teaspoon garlic powder
¼teaspoon onion powder
¼teaspoon dried oregano

For the Soup

¼cup extra-virgin olive oil
1large yellow or red onion, finely chopped, plus more for serving
Kosher salt (such as Diamond Crystal) and black pepper
4garlic cloves, finely chopped
1pound ground beef, (or pork, turkey or chicken)
1 to 2jalapeños, finely chopped, to taste, plus more for serving
1tablespoon tomato paste
2(4-ounce) cans diced green chiles (see Tip)
1(15-ounce) can pinto beans, drained and rinsed
1(15-ounce) can black beans, drained and rinsed
2(15-ounce) cans diced fire-roasted tomatoes
2½cups low-sodium chicken or vegetable broth, or water
2cups frozen corn
Handful cilantro leaves and tender stems, roughly chopped, plus more for serving
Chopped avocado, pickled red onion, grated Cheddar, pickled jalapeños, sour cream, tortilla chips and/or lime wedges, for serving (optional)

Ingredient Substitution Guide

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Preparation

Step 1
If making your own taco seasoning: Mix the chili powder, cumin, smoked paprika, garlic powder, onion powder and dried oregano in a small bowl. Set aside.
Step 2
Make the soup: In a large pot or Dutch oven, heat the oil over medium. Add the onion and cook, stirring occasionally, until golden, 8 to 10 minutes. Sprinkle with a little salt, reduce the heat to medium-low, stir in the garlic and cook until fragrant, about 1 minute.
Step 3
Increase the heat to medium, add the ground beef, breaking it up with a spoon, and brown until all the pink is gone, about 5 minutes. Season with salt (about 1 teaspoon) and black pepper. Add the jalapeño and the taco seasoning and stir for 1 minute. Push the meat to the sides of the pan, making a little space in the center, and add the tomato paste. Cook to deepen its color, about 1 minute, then stir everything together.
Step 4
Add the green chiles and their liquid, and the pinto and black beans. Season with salt (about 2 teaspoons). Stir in the tomatoes and their juices, and the broth. Increase the heat to medium-high and bring to a boil. Reduce to medium-low and simmer, covered, stirring occasionally, until the flavors have melded, about 20 minutes.
Step 5
Taste for seasoning, adding salt, pepper and chili powder, if desired. Stir in the frozen corn and cilantro. Cover and simmer until the corn has heated through, about 10 minutes. Serve with toppings of choice. Thin out with stock or water when reheating, if necessary.

Tip

If your fire-roasted tomatoes include green chiles, omit the 2 cans of green chiles.

Ratings

5 out of 5

2,054 user ratings

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Comments

MJ6 months ago

Last January this was one of the first things I made in my new apartment after moving out of my ex-husband's house. At first I was depressed by the quantity - I wasn't used to not having someone else around to eat leftovers. But I froze it in portions and at it for 3 months, and will be forever grateful for the nourishment one recipe gave me during one of the hardest periods of my life. I just made it for the second time, and it tastes like self determination and new starts.

stephanie1 year ago

here's my recipe for "you'd swear it was from the old el paso packet but it's not" taco seasoning, if anyone would like it. 1T masa* 3t chili powder (i like spice classics brand) 3t cumin 1t (heaping) paprika 1t onion powder 1t (scant) garlic powder 1t salt (using diamond crystal kosher) 1/4t cayenne 1/4t oregano use in this recipe, or w 1-1.5lbs ground beef & 2/3c water for the classic taco preparation. *if you don't have masa, use 2t cornstarch. you'll need a bit more water this way.

Ranch1 year ago

I have a friend who adds a packet of powdered ranch dressing, along w the taco seasoning packet, to add more depth of flavor. If making your own, measure out an ounce from your mix: ¼ cup buttermilk powder (coconut cream powder for vegetarian/vegan 1½ tablespoons onion powder ½ tablespoon dried chives ½ tablespoon dried parsley ½ tablespoon dried dill ½ tablespoon garlic powder 2 teaspoons kosher salt

Libbylu1 month ago

Our favorite soup for cold evenings. I use Trader Joe’s Beef-less Ground Beef and add an extra tablespoon of olive oil. So good.

Chanelle S.1 month ago

We really enjoyed this recipe and cooked it as it is written, using the lesser amounts of spice (chili powder, jalapeño) when given a range. We felt it was still pleasantly spicy, and we have plenty left to enjoy. Based on the ingredients, I think it'll freeze nicely, too, so I'm going to try it. Fresh toppings (cilantro, avocado, lime, chips, etc.) will brighten the soup up again when thawed.

Paula2 months ago

I used ground turkey instead of beef. I did bother to mix up the taco seasoning. I just added the spices individually. It was delicious and comforting and made enough for a TON of leftovers.

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