Imagine a warm, hearty bowl of taco soup, brimming with vibrant colors and enticing aromas that fill your kitchen.
The rich, earthy scent of cumin and chili powder mingles with the sweetness of roasted sweet potato croutons, creating a symphony of flavors that promises comfort with every spoonful.
For me, taco soup is more than just a meal; it’s an embrace on a chilly evening, a reminder of cozy family dinners. This dish has often been my savior during hectic weeks, providing a quick yet satisfying dinner option that pleases everyone around the table.
Whether you’re juggling a busy weeknight or hosting a relaxed Sunday supper, this taco soup is your ticket to a deliciously effortless meal. It’s a go-to recipe that always brings warmth and smiles to our home.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a blend of spices and fresh ingredients.
- Freezes beautifully, making it a convenient meal for future enjoyment.
- Uses pantry staples like beans, corn, and canned tomatoes for simplicity.
- Offers versatility with customizable toppings to suit personal tastes.
- Provides a hearty and satisfying meal perfect for family gatherings.
Ingredients
- 2 tablespoons olive oil — use extra virgin for best flavor
- 2 medium sweet potatoes, peeled and cubed — choose firm and fresh
- 1 teaspoon ground cumin — freshly ground is preferred
- 1 teaspoon chili powder — adjust to taste for spice level
- 1 teaspoon salt, divided — use kosher salt if available
- 1 pound ground beef — look for lean, grass-fed if possible
- 1 onion, chopped — select a sweet onion for added flavor
- 3 cloves garlic, minced — fresh garlic enhances taste
- 1 can (15 ounces) black beans, drained and rinsed — opt for low-sodium
- 1 can (15 ounces) corn, drained — sweet corn is ideal
- 1 can (15 ounces) diced tomatoes — fire-roasted adds a smoky depth
- 4 cups chicken broth — use low-sodium for better control of salt
- 1 packet taco seasoning — homemade blend can be used
- 1 lime, juiced — freshly squeezed for best flavor
- 1/4 cup fresh cilantro, chopped — omit if not a fan
- Optional toppings: shredded cheese, sour cream, sliced jalapeños — choose according to preference
Step-by-Step Method
Roast Sweet Potatoes
Preheat the oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, cumin, chili powder, and 1/2 teaspoon salt on a baking sheet.
Verify the sweet potatoes are well-coated with the spices. Roast for 25-30 minutes, until they’re golden and crispy, flipping halfway through for even cooking. Set aside once done.
Brown the Ground Beef
In a large pot over medium heat, cook the ground beef until browned, about 8 minutes.
Stir occasionally to break up any large chunks. Confirm the beef is evenly cooked and no pink remains. Remove excess fat, if necessary, to avoid a greasy soup.
Sauté Onion and Garlic
Add the chopped onion and minced garlic to the pot with the browned beef.
Sauté for 3-4 minutes until the onion is translucent and the garlic is fragrant. Stir frequently to prevent burning and verify the flavors meld together.
Combine Ingredients
Stir in the black beans, corn, diced tomatoes, chicken broth, taco seasoning, and remaining 1/2 teaspoon salt.
Mix well to distribute the ingredients evenly. This step integrates the soup’s core components, creating a rich and hearty base.
Simmer the Soup
Bring the mixture to a simmer over medium heat.
Cook for 15 minutes, allowing the flavors to meld and the soup to slightly thicken. Stir occasionally to prevent sticking. Taste and adjust seasoning if needed, adding more salt or chili powder for spice.
Finish with Lime and Cilantro
Remove the soup from heat and stir in the lime juice and chopped cilantro.
These ingredients add a fresh, vibrant finish to the dish. Allow the soup to rest for 5 minutes, letting the flavors fully develop before serving.
Serve and Garnish
Serve the soup hot, topped with the roasted sweet potato croutons.
Offer optional toppings such as shredded cheese, sour cream, and sliced jalapeños for additional flavor and texture. Enjoy the comforting, savory flavors of this Mexican-inspired dish.
Ingredient Swaps
– Dietary Substitutions: For a vegetarian version, substitute the ground beef with plant-based crumbles or additional beans.
Use vegetable broth instead of chicken broth.
- Budget-Friendly Options: Replace fresh cilantro with dried cilantro or parsley, and use homemade taco seasoning instead of store-bought.
- Regional Variations: Swap the black beans for kidney beans or pinto beans, and use local cheese varieties for toppings to suit regional preferences.
You Must Know
1. Preheat the Oven: Make certain to preheat your oven to 425°F (220°C) before prepping the sweet potatoes to guarantee they roast evenly and achieve a crispy texture.
2. Use Fresh Spices: For maximum flavor, use fresh ground cumin and chili powder.
You can also toast them lightly before adding to the sweet potatoes for a richer aroma.
3. Drain and Rinse Beans: Always drain and rinse the canned black beans to remove excess sodium and any canning liquid, which could affect the soup’s taste.
4. Simmer for Flavor: Allow the soup to simmer for at least 15 minutes.
This step is essential for melding the flavors together and achieving a rich, savory taste.
5. Rest Before Serving: Let the soup rest for 5 minutes after cooking.
This helps the flavors settle and makes for a more cohesive and delicious dish.
Serving Tips
- Serve with a side of warm tortilla chips for added crunch.
- Garnish with fresh cilantro and a lime wedge for a burst of freshness.
- Accompany with a simple green salad to balance the meal.
- Pair with a cold Mexican beer for a classic combination.
- Serve in a bread bowl for an extra cozy presentation.
Storage & Make-Ahead
Taco Soup with Roasted Sweet Potato Croutons can be stored in the refrigerator for up to 3-4 days.
It also freezes well. Store it in an airtight container for up to 3 months.
Making it a day ahead enhances the flavors.
This makes it a convenient and flavorful meal.
Reheating
To gently reheat taco soup, use a microwave on medium power.
Heat in the oven at 300°F.
Warm on the stovetop over low heat, stirring occasionally.
Mexican Culinary Influence
While exploring the vibrant world of Mexican cuisine, one can’t help but be captivated by its rich tapestry of flavors and traditions. Each dish tells a story, a blend of indigenous ingredients and Spanish influence.
When I prepare taco soup, I’m reminded of the incredible diversity within Mexican cooking. The earthy cumin and smoky chili powder evoke memories of bustling Mexican markets, where spices are as vivid as the culture itself.
Mexican cuisine isn’t just about food; it’s an experience that brings people together around a table, sharing laughter and stories. The fresh cilantro and zesty lime in my soup echo the lively, fresh elements that make Mexican dishes unforgettable.
I invite you to savor this culinary journey with every spoonful, celebrating the vibrant heritage it represents.
Final Thoughts
We hope you enjoy making this delicious Taco Soup with Roasted Sweet Potato Croutons! Feel free to tweak the spice levels or add your favorite toppings to make it just right for you and your family.
Frequently Asked Questions
Can I Use Ground Turkey Instead of Ground Beef?
Absolutely, you can use ground turkey instead of ground beef! I find it adds a lighter touch, perfect for those craving a healthier option. Just season it well to guarantee it’s as delicious and flavorful. Enjoy cooking!
How Long Can the Soup Be Stored in the Refrigerator?
I’d suggest storing the soup in the refrigerator for up to four days. Just make certain it’s in an airtight container to keep it fresh. When you’re ready, simply reheat and enjoy the delightful flavors again!
Are There Any Vegan Variations for This Recipe?
I’d swap ground beef for lentils and use vegetable broth instead of chicken broth. Omit cheese and sour cream, or try vegan alternatives. It’s amazing how these simple changes create a delicious and satisfying vegan version!
What Are Good Side Dishes to Serve With Taco Soup?
I’d suggest serving a fresh salad with avocado and lime dressing or some warm, homemade cornbread. Both complement the soup’s flavors perfectly, adding a revitalizing or comforting touch to your meal. Give it a try!
Can I Freeze the Soup for Later Use?
Absolutely, you can freeze the soup! I always let it cool completely, then store it in airtight containers for up to three months. When you’re ready, just thaw and reheat for a comforting bowl anytime. Enjoy!
Taco Soup with Roasted Sweet Potato Croutons
Equipment
- 1 Large pot
- 1 Baking sheet
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 2 tablespoon olive oil
- 2 medium sweet potatoes peeled and cubed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt divided
- 1 pound ground beef
- 1 onion chopped
- 3 clove garlic minced
- 1 can black beans 15 ounces, drained and rinsed
- 1 can corn 15 ounces, drained
- 1 can diced tomatoes 15 ounces
- 4 cup chicken broth
- 1 packet taco seasoning
- 1 lime juiced
- 1/4 cup fresh cilantro chopped
- shredded cheese optional topping
- sour cream optional topping
- sliced jalapeños optional topping
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the cubed sweet potatoes with olive oil, cumin, chili powder, and 1/2 teaspoon salt on a baking sheet.
- Roast the sweet potatoes for 25-30 minutes until they are golden and crispy.
- In a large pot over medium heat, cook the ground beef until browned, about 8 minutes.
- Add the chopped onion and minced garlic to the pot and sauté for 3-4 minutes until softened.
- Stir in the black beans, corn, diced tomatoes, chicken broth, taco seasoning, and remaining 1/2 teaspoon salt.
- Bring the mixture to a simmer and cook for 15 minutes, allowing the flavors to meld.
- Remove from heat and stir in lime juice and cilantro.
- Let the soup rest for 5 minutes before serving.
- Serve the soup hot, topped with roasted sweet potato croutons and optional toppings.
Notes
