Take some of your favorite Tex-Mex ingredients, and turn it into a bold, flavorful soup. Divas Can Cook tutorial on YouTube was easy to follow along with and she made this whole recipe using one-pot. Taco soup sounds amazing, and I’m not a big beans person at all. However, the vibrant colors from this soup look amazing and appetizing. This would be another soup to add to my Fall soup recipe list. Also, it checks off a lot of my boxes when it comes to food: filling, flavorful and fun. It’s nice to take a different taste on taco nights, especially when the toppings are added to this soup.
Ingredients:
- 2 teaspoons olive oil
- 1 cup yellow onions diced
- 1 tablespoon garlic minced
- 1 lb. ground beef
- 3 cups beef broth
- 15 oz tomato sauce
- 1/2 cup taco sauce mild
- 3½ teaspoons chili powder
- 2 teaspoons paprika
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon parsley
- 2 10 oz cans Rotel tomatoes
- 16 oz. kidney beans, drained canned
- 15 oz. black beans, drained canned
- 1 cup sweet corn frozen
- 1 bay leaf
- 1/2 cup fresh cilantro chopped
Toppings:
- fresh tomatoes diced
- red onions diced
- avocado diced
- sour cream
- cheddar cheese shredded
- Jalapenos seeded and sliced
- Toasted pita chips
Directions:
First, heat a large pot over medium heat with olive oil. Add onions and garlic and saute them until they are fragrant. Then, cook the ground beef until brown and break it up into small pieces when stirring. Drain off the fat when finished.
Next, continue to watch Divas Can Cook tutorial on YouTube for the full instructions. There is a lot of dumping the ingredients into the pot and letting it simmer with a lid on top.
Overall, this looks so colorful and hearty. It reminds me of chili, but this is more of a soupy base. I love the amount of cilantro she adds in this recipe because I believe it brings out such a strong flavor.
