Taco Soup

 

Ingredients

For the taco spice blend

• 1 tablespoon chili powder

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 2 teaspoons kosher salt

• 1 1/2 teaspoons ground cumin

• 1 teaspoon dried oregano

• 1/2 teaspoon ground coriander

• 1/2 teaspoon black pepper

For the taco soup

• 1 pound ground chuck (80/20)

• 1 medium yellow onion (about 1 1/2 cups), diced

• 4 cloves garlic, minced

• 2 (14.5-ounce) cans fire-roasted diced tomatoes (not drained)

• 3 cups beef stock

• 1 (4-ounce) can diced green chiles 

• 1 (15-ounce) can black beans, drained and rinsed

• 1 (15.25-ounce) can corn, drained, or 1 1/2 cups frozen corn, thawed and drained

• 4 ounces (about 1 cup) shredded cheddar or Colby Jack cheese

• 1/2 cup fresh cilantro leaves, chopped

Optional toppings

• Shredded cheddar cheese

• Crumbled cotija cheese

• Diced red onions

• Avocado

• Jalapeño slices

• Sour cream

• Chopped cilantro

• Tortilla strips

• Lime wedges

• Method

  1. Prepare the taco spice blend: 

     In a small mixing bowl, whisk all of the taco spice blend ingredients until combined.

  2. Cook the meat and aromatics:

     Add the ground chuck to a 6-quart dutch oven. Turn the stove to medium heat and use a large spoon to break up the meat in the pot. Sprinkle all but 1 1/2 teaspoons of the taco spice blend over the raw meat (save the rest of the spice mixture to add to the soup later, if desired). Brown the meat over medium heat until most of the pink is gone, about 5 minutes. 

     Add the diced onions and garlic to the pot with the ground meat. Sauté the veggies with the meat until the onions and garlic are glossy and just beginning to brown, about 4 minutes. 

     Remove from the heat. Use a spoon to remove excess fat from the pan and discard.

  3. Add the tomatoes, beef stock, and chiles:

     Stir in the fire-roasted tomatoes, beef stock, and green chiles. 

     Bring to a boil over medium heat. Reduce the heat to medium-low and cover the pot. Simmer the soup for 15 minutes, stirring occasionally.

  4. Add the black beans and corn:

     Stir in the black beans and corn, cover the pot, and simmer the soup for another 10 minutes on medium-low heat, stirring once. Taste the soup, adding more of the spice blend to taste.

  5. Add the cheese and cilantro:

     Turn off the heat. Stir in the shredded cheese and cilantro. Serve topped with your favorite toppings. 

     Store leftover taco soup in an airtight container in the fridge for up to 3 days.