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Easy Ground Beef Taco Soup Recipe (Light & Hearty)

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This light and hearty ground beef taco soup is proof that sometimes the best recipes come from happy accidents. It’s quick enough for a busy weeknight, flavorful enough to impress company, and wholesome enough to feel good about eating every single bowl.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 pound lean ground beef (90/10 recommended)
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 4 cups low-sodium beef broth
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 medium zucchini, diced
  • Juice of 1 lime
  • Fresh cilantro, chopped (for serving)
  • Diced avocado (for serving)
  • Greek yogurt or sour cream (for serving)
  • Crushed tortilla chips (for serving)
  • Shredded cheese (for serving)

Instructions

  1. Heat the oil: Place your Dutch oven or pot over medium-high heat. Add the olive oil and let it shimmer for about 30 seconds.
  2. Cook the aromatics: Add the diced onion and cook, stirring occasionally, for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Brown the beef: Add the ground beef to the pot. Break it up into small crumbles. Cook for 5-6 minutes, stirring occasionally, until browned all over and no longer pink. Spoon out excess fat if needed.
  4. Toast the spices: Add chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne (if using). Stir and cook for about 1 minute until fragrant.
  5. Add the tomato paste: Stir in the tomato paste and cook for another minute until it darkens slightly.
  6. Pour in the liquids: Add beef broth and fire-roasted diced tomatoes (with juices). Stir well, scraping up any browned bits from the bottom of the pot.
  7. Add the beans and vegetables: Stir in drained black beans, kidney beans, frozen corn, and diced zucchini. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  8. Finish with lime: Remove lid and stir in fresh lime juice. Taste and adjust seasoning with more salt, chili powder, or lime if needed.
  9. Serve and enjoy: Ladle into bowls and top with desired garnishes like cilantro, avocado, Greek yogurt, tortilla chips, or shredded cheese.

Notes

For a thicker soup, mash some of the beans with a fork before adding. This soup tastes even better the next day. For a vegetarian version, swap ground beef for plant-based crumble and use vegetable broth. To make in a slow cooker, brown beef and onions first, then cook on low for 6-8 hours or high for 3-4 hours, adding zucchini and lime juice in the last 30 minutes.

Nutrition

Keywords: taco soup, ground beef taco soup, easy taco soup, light taco soup, hearty soup, weeknight dinner, 30 minute meal

Find it online: https://lolaspoon.com/easy-ground-beef-taco-soup-recipe-light-and-hearty/