Loaded Taco Soup

$To make loaded taco soup, gather these ingredients: - 1 lb ground turkey or beef - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) sweet corn, drained - 1 can (14.5 oz) diced tomatoes with green chilies - 2 cups low-sodium chicken broth - 2 tablespoons taco seasoning - 1 teaspoon ground cumin - ½ teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded sharp cheddar cheese - ½ cup sour cream - Fresh cilantro, chopped (for garnish) - Tortilla chips (for serving) You can swap ground turkey for ground chicken or beef. Try beans like pinto or navy for a twist. Use vegetable broth for a vegetarian option. For a vegan dish, remove meat and sour cream, and add avocado instead. If you want less sodium, choose low-sodium beans and broth. You can also use lactose-free sour cream for dairy-free needs. Each serving of loaded taco soup offers a hearty meal. It has around: - Calories: 350 - Protein: 25g - Carbs: 30g - Fiber: 10g - Fat: 15g This soup packs nutrition and flavor, making it a smart choice for any meal. {{ingredient_image_2}} Start by heating a splash of olive oil in a large pot over medium heat. Once the oil shimmers, add the diced onion. Sauté it for about 3-4 minutes until it softens and turns translucent. Next, stir in the minced garlic and cook for another minute. This will make the garlic fragrant. Now, add 1 pound of ground turkey or beef to the pot. Use a spoon to break the meat into smaller pieces. Cook for about 5-7 minutes until the meat is fully browned. It should not be pink anymore. Next, sprinkle in 2 tablespoons of taco seasoning, 1 teaspoon of ground cumin, and ½ teaspoon of smoked paprika. Mix everything well to combine the spices with the meat and onion. Then, add the drained black beans, kidney beans, sweet corn, diced tomatoes with green chilies, and the chicken broth. Stir it all together to ensure everything is mixed well. Bring the soup to a gentle simmer. Once it simmers, reduce the heat to low. Let the soup cook for about 20 minutes. This helps the flavors meld together perfectly. Taste the soup and adjust the seasoning with salt and pepper as needed. To serve, ladle the hot soup into bowls. Top each bowl with shredded cheddar cheese, a dollop of sour cream, and chopped cilantro. For crunch, serve tortilla chips on the side or sprinkle them on top. To brown meat well, use medium-high heat. This helps the meat sear quickly. Avoid overcrowding the pot. If you add too much meat at once, it can steam instead of brown. Break the meat into smaller pieces with a spoon. This allows more surface area to brown. Keep an eye on the color. When the meat turns a nice brown, it is ready. This adds rich flavor to your soup. To get the best flavor in your soup, use fresh spices. They make a big difference. Adjust the seasoning after cooking. Start with a little salt and pepper. You can always add more later. The taco seasoning gives a nice kick, but don’t forget the other spices. Cumin adds warmth, while smoked paprika gives depth. Taste your soup as it cooks. This way, you can find the perfect balance of flavors. Store leftover Loaded Taco Soup in an airtight container. It can last up to five days in the fridge. To reheat, warm it on the stove over medium heat. Stir often to keep it from sticking. You can also use a microwave. Heat it in a microwave-safe bowl for about two minutes. Ensure it is hot throughout before serving. Leftovers taste even better the next day as the flavors mix! For this recipe, you need a large pot or Dutch oven. A strong wooden spoon helps stir the ingredients well. Use a sharp knife and a cutting board to chop your veggies. A measuring cup is key for liquids. If you have an immersion blender, it’s handy for pureeing if you prefer a smoother soup. Serving Loaded Taco Soup looks fun and bright. Use deep bowls to show off the soup's colors. Top each bowl with shredded cheese, sour cream, and cilantro. Arrange these toppings in a neat way. Add tortilla chips on the side or on top for crunch. This makes your dish look inviting and delicious! Pro Tips Choose Your Protein: For a healthier option, use ground turkey instead of beef, but if you prefer a richer flavor, beef is the way to go. Customize Your Spice Level: Adjust the amount of taco seasoning and green chilies based on your preference for heat; feel free to add fresh jalapeños for an extra kick! Beans for Texture: Mixing different types of beans not only adds flavor but also creates a lovely texture, so don’t hesitate to experiment with pinto or black-eyed peas. Make It Ahead: This soup tastes even better the next day! Consider making a double batch for meal prep and refrigerate or freeze for later enjoyment. {{image_4}} If you want a meat-free version, swap the ground turkey or beef for plant-based meat. You can use lentils or quinoa for added protein. Also, make sure to choose vegan cheese and sour cream. These simple swaps keep the taste great while making it suitable for everyone. You can easily change the protein in Loaded Taco Soup. Ground chicken or pork works well too. If you prefer seafood, try adding shrimp. Just cook it until it's pink. Each protein adds its unique flavor, so feel free to mix it up! Adjusting spice levels is easy. If you like heat, add more taco seasoning or some diced jalapeños. For a milder flavor, reduce the seasoning. Remember, you can always taste and add more as the soup simmers. This way, you can create a soup that is just right for your taste buds. To keep Loaded Taco Soup fresh, store it in airtight containers. Make sure to let the soup cool down before sealing it. This step helps prevent condensation, which can make the soup watery. Label the containers with the date, so you know when you made it. You can freeze Loaded Taco Soup for up to three months. Just pour it into freezer-safe bags or containers. Leave some space at the top, as the soup will expand. When you’re ready to eat, thaw it overnight in the fridge. You can also use the microwave for quicker thawing. Reheat on the stove over low heat, stirring often, until warm. In the fridge, Loaded Taco Soup will stay good for about 3 to 4 days. Always check for any off smells or signs of spoilage before eating. If you notice anything unusual, it’s best to toss it out. To make Loaded Taco Soup in a slow cooker, start by browning the ground turkey or beef in a skillet. This step adds flavor. After browning, transfer the meat to the slow cooker. Add diced onion, minced garlic, black beans, kidney beans, sweet corn, diced tomatoes, chicken broth, taco seasoning, cumin, and smoked paprika. Stir everything well. Cook on low for 6-8 hours or high for 3-4 hours. Before serving, taste and adjust the seasoning if needed. Top with cheese, sour cream, and cilantro. Yes, you can use fresh vegetables! Fresh veggies add a nice crunch and flavor. For the onion, use a medium-sized one, diced. Instead of canned corn, use about 1 cup of fresh corn kernels. Chop fresh tomatoes in place of canned diced tomatoes. You can also use fresh bell peppers or zucchini for extra nutrition. Just remember to adjust cooking times. Fresh veggies may need more time to cook and soften. Loaded Taco Soup pairs well with many sides. Here are some great options: - Tortilla chips: For dipping or topping. - Cornbread: Sweet or savory cornbread works well. - Rice: Serve it over cooked rice for a heartier meal. - Salad: A fresh green salad adds a nice crunch. - Guacamole: Creamy guacamole enhances the meal. Each option complements the soup’s flavors and makes your meal more filling. Enjoy! In this post, we covered everything you need to make Loaded Taco Soup. We listed the ingredients and their substitutes. You learned the cooking steps and tips for adding flavor. We shared how to store leftovers and customize your soup. Remember, you can adjust this recipe to meet your dietary needs. Enjoy your cooking, and feel free to experiment with flavors and ingredients. This soup is both fun to make and delicious to eat!$

A hearty and flavorful soup loaded with beans, meat, and spices, perfect for a cozy meal.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Mexican

Servings 6

Calories 350 kcal

Ingredients

1 lb ground turkey or beef
1 medium onion, diced
3 cloves garlic, minced
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can sweet corn, drained
1 can diced tomatoes with green chilies
2 cups low-sodium chicken broth
2 tablespoons taco seasoning
1 teaspoon ground cumin
0.5 teaspoon smoked paprika
to taste salt and pepper
1 cup shredded sharp cheddar cheese
0.5 cup sour cream
1 bunch fresh cilantro, chopped (for garnish)
as needed tortilla chips (for serving)

Instructions

Begin by heating a splash of olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion. Sauté for about 3-4 minutes, or until the onion is softened and translucent.
Next, stir in the minced garlic and continue to cook for another minute, allowing the garlic to become fragrant without burning.
Add the ground turkey or beef to the pot, using a spoon to break it into smaller pieces. Cook for approximately 5-7 minutes, or until the meat is fully browned and no longer pink.
Once the meat is cooked through, sprinkle in the taco seasoning, cumin, and smoked paprika. Mix everything together thoroughly to combine the spices with the meat and onion mixture.
To the pot, add the drained black beans, kidney beans, sweet corn, diced tomatoes with green chilies, and the chicken broth. Stir the mixture well to ensure all ingredients are properly combined, then bring the soup to a gentle simmer.
After reaching a simmer, reduce the heat to low and allow the soup to cook for about 20 minutes. This will let the flavors meld beautifully. Taste the soup and adjust seasoning with salt and pepper as desired.
To serve, ladle the hot soup into individual bowls. Top each bowl with a generous portion of shredded cheddar cheese, a dollop of sour cream, and a sprinkle of fresh cilantro for a burst of freshness.
For added texture and crunch, place tortilla chips on the side or even sprinkle them on top of the soup.

Notes

For an inviting presentation, use deep bowls and arrange the toppings in a visually appealing manner.

Keyword hearty, loaded, soup, taco