Print

Light & Hearty 30-Minute Taco Soup: Easy Weeknight Dinner

light & hearty 30-minute taco soup - featured image
Print Recipe

A quick and easy taco soup made with ground turkey or lean beef, black beans, corn, and fire-roasted tomatoes, ready in just 30 minutes. It’s light yet satisfying, perfect for busy weeknights.

Ingredients

Scale
  • 1 lb ground turkey or lean ground beef (93/7 or 90/10)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 4 cups low-sodium beef broth
  • 1 can (15 oz) fire-roasted diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen or canned corn
  • 1 packet (3 tablespoons) taco seasoning
  • Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, fresh cilantro, diced avocado, crushed tortilla chips, lime wedges

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, drain and rinse the black beans, and open the cans of tomatoes, tomato sauce, and broth.
  2. Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground turkey or beef. Cook, breaking it apart with a wooden spoon, until fully browned and no longer pink, about 6-8 minutes.
  3. Add the diced onion to the pot with the browned meat. Cook for about 2 minutes until the onion starts to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Push the meat and onion mixture to the sides of the pot. Add the tomato paste to the center and cook for about 1 minute, stirring constantly, until it darkens slightly.
  5. Pour in the beef broth, fire-roasted diced tomatoes (with their juices), and tomato sauce. Stir everything together, scraping up any browned bits from the bottom of the pot. Sprinkle in the taco seasoning and stir to combine.
  6. Stir in the drained and rinsed black beans and the corn. Bring the soup to a gentle boil.
  7. Reduce the heat to low, cover the pot, and let the soup simmer for at least 10 minutes to allow flavors to meld. Taste and adjust seasoning if needed. Serve hot with desired toppings.

Notes

For a vegetarian version, omit the meat and add an extra can of black beans and one can of pinto beans; use vegetable broth. For a spicy version, add a diced jalapeño when sautéing the onion or stir in chipotle powder or cayenne. For a creamy version, stir in 4 oz cream cheese or 1/2 cup heavy cream at the end. This soup tastes even better the next day and freezes well for up to 3 months.

Nutrition

Keywords: taco soup, 30-minute meal, weeknight dinner, ground turkey, black beans, corn, fire-roasted tomatoes, easy soup

Find it online: https://cookluma.com/light-and-hearty-30-minute-taco-soup-easy-weeknight-dinner/