Taco soup
#lemon8challenge #lemon8badgehunt #tacosoup #souprecipes #SOUP
Ingredients:
• 1 lb ground beef
• 1 packet taco seasoning
• 1 Ranch season Packet
• 1 can diced tomatoes (undrained)
• 1 can Rotel (or diced tomatoes with green chilies)
• 1 can black beans (drained & rinsed)
• 1 can corn (drained)
• 2 cups beef broth
• ½ onion, diced
• 2-10 cloves garlic, minced (Im far from a vampire)
• Salt & pepper to taste
Instructions:
1. In a pot, cook ground beef with diced onion until browned. Drain excess grease.
2. Add garlic and cook for 30 seconds (just until fragrant).
3. Stir in taco seasoning, diced tomatoes, Rotel, beans, corn, and beef broth.
4. Bring to a simmer and let it cook for about 15–20 minutes so everything gets cozy together.
5. Taste and adjust salt/pepper if needed.
6. Serve over rice and top with tortilla strips, cheese, sour cream and cilantro. ENJOY!
Making taco soup at home is a perfect way to enjoy a warm, comforting meal packed with bold flavors and nourishing ingredients. I love how versatile this recipe is—you can easily customize it by adding your favorite vegetables or swapping beef for turkey or chicken to suit different tastes or dietary preferences. One tip I’ve found helpful is to let the soup simmer longer than the suggested 15–20 minutes if you have the time. This helps all the flavors meld together beautifully, making the broth richer and more flavorful. I also like to add a squeeze of fresh lime juice just before serving to brighten up the taste. For an enhanced twist, consider serving the taco soup with various toppings such as sliced avocado, chopped green onions, jalapeños, or a dollop of guacamole. These add freshness and texture, which complement the hearty base well. When it comes to the beans, black beans are my favorite for this recipe because they hold their shape well and provide a nice contrast against the softness of the tomatoes and corn. However, pinto or kidney beans can be great substitutes if you want to mix things up. If you’re watching your sodium intake, you can use low-sodium beef broth and rinse canned beans thoroughly to reduce salt content. This way, you can control the seasoning better when adding the taco and ranch packets. Lastly, taco soup is fantastic for meal prepping as it reheats well and the flavors often intensify after a day. I usually make a big pot and enjoy it for several days, sometimes freezing portions for quick, nutritious meals later on. Overall, taco soup is an easy, crowd-pleasing dish that combines the zest of Mexican-inspired flavors with the comfort of a classic soup, perfect for any season or occasion.
