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Cozy Ground Beef Taco Soup with Crunchy Tortilla Chips

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A quick and easy taco soup made with ground beef, fire-roasted tomatoes, black beans, and corn, topped with crunchy tortilla chips. Perfect for cozy nights and weeknight dinners.

Ingredients

Scale
  • 1 pound ground beef (80/20 blend)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 packet (1 ounce) taco seasoning (McCormick or Old El Paso recommended)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes (Muir Glen recommended)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn, drained
  • 1 can (14.5 ounces) low-sodium beef broth (Swanson recommended)
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste (start with 1/2 teaspoon salt and 1/4 teaspoon pepper)
  • Crunchy tortilla chips (Tostitos Scoops or Santitas recommended)
  • Shredded cheddar cheese (about 1 cup)
  • Sour cream (or Greek yogurt)
  • Fresh cilantro, chopped
  • 1 avocado, diced (optional)
  • 1 lime, cut into wedges

Instructions

  1. Brown the beef: Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 5 to 7 minutes. If there is excess fat (more than about 2 tablespoons), drain it, leaving about 1 tablespoon for flavor.
  2. Sauté the aromatics: Reduce heat to medium. Add the diced onion to the pot and cook for 3 to 4 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the seasonings: Sprinkle the taco seasoning, ground cumin, and smoked paprika over the beef and onion mixture. Stir and cook for about 1 minute to toast the spices.
  4. Pour in the liquids and tomatoes: Add the fire-roasted diced tomatoes (with juices), beef broth, and tomato paste. Stir well to combine, scraping the bottom of the pot to release any browned bits.
  5. Add the beans and corn: Stir in the drained black beans and drained corn. Bring the soup to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes.
  6. Taste and adjust: Remove the lid and stir. Taste and add salt and pepper as needed (start with 1/2 teaspoon salt and 1/4 teaspoon pepper). For more heat, add a pinch of cayenne or a dash of hot sauce.
  7. Serve and top: Ladle the soup into bowls. Top with crunchy tortilla chips (crush some and leave some whole), shredded cheese, a dollop of sour cream, fresh cilantro, a squeeze of lime juice, and diced avocado if desired. Serve immediately.

Notes

For a thicker soup, mash some of the black beans against the side of the pot before serving. This soup tastes even better the next day. To freeze, cool completely and store in freezer-safe containers for up to 3 months; add fresh toppings after reheating.

Nutrition

Keywords: taco soup, ground beef soup, easy soup, weeknight dinner, comfort food, Mexican soup, tortilla chip soup

Find it online: https://zorbmeal.com/cozy-ground-beef-taco-soup-with-crunchy-tortilla-chips/