Imagine a steaming bowl of hearty taco soup, rich with vibrant colors and tantalizing aromas that fill your kitchen.
The warm, earthy scent of cumin and chili melds with the freshness of cilantro, while the texture of tender beef and crunchy Brussels sprout slaw provide a delightful contrast.
This dish is a beautiful reminder of how food can comfort and nourish, especially during busy weeknights or leisurely Sunday suppers.
I remember one chilly evening when this taco soup saved my family from hunger-induced grumpiness; its quick preparation and satisfying nature made everyone smile.
It’s an ideal recipe for those moments when you crave something warm and hearty but don’t have hours to spend in the kitchen. Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a combination of taco seasoning and fresh ingredients.
- Uses pantry staples like canned beans, corn, and tomatoes for convenience.
- Offers a healthy twist with Brussels sprout slaw for added crunch.
- Cooks quickly in just 30 minutes, perfect for busy weeknights.
- Freezes beautifully, making it an ideal make-ahead meal option.
Ingredients
- 1 pound ground beef — choose lean for a healthier option.
- 1 tablespoon olive oil — opt for extra virgin for richer flavor.
- 1 cup onion diced — use fresh for best results.
- 2 cloves garlic minced — fresh garlic enhances taste.
- 1 tablespoon taco seasoning — homemade or store-bought works well.
- 4 cups beef broth — low sodium recommended for control over saltiness.
- 1 can (15 ounces) black beans drained and rinsed — canned for convenience.
- 1 can (15 ounces) corn drained — sweet corn adds subtle sweetness.
- 1 can (14.5 ounces) diced tomatoes — fire-roasted for a smoky touch.
- 1 cup Brussels sprouts shredded — finely shred for better texture.
- 2 tablespoons lime juice — fresh-squeezed improves flavor.
- 1 tablespoon honey — adds a hint of sweetness.
- 1/2 teaspoon salt — adjust to taste.
- 1/4 teaspoon black pepper — freshly ground gives better aroma.
- 1/4 cup fresh cilantro chopped — optional garnish for freshness.
Step-by-Step Method
Heat olive oil in a large pot over medium heat. Add diced onions and minced garlic. Sauté them until they’re fragrant and the onions become translucent.
This will usually take about 3-4 minutes. Stir occasionally to prevent burning.
The aromatics will form the flavorful base for your hearty taco soup.
Brown the Beef
Add ground beef to the pot with the sautéed onions and garlic. Cook it until browned, breaking it apart with a wooden spoon. This should take around 5-7 minutes. Confirm all the pinkness is gone from the meat.
This step adds a rich, savory depth to the soup.
Season the Meat
Stir in the taco seasoning with the browned beef. Mix well to verify the seasoning is evenly distributed. This will enhance the Mexican flavor profile.
Let the mixture cook for an additional minute, allowing the spices to bloom, intensifying the taste of the soup.
Add Liquid and Vegetables
Pour beef broth into the pot, followed by black beans, corn, and diced tomatoes. Stir the mixture thoroughly.
Bring it to a boil over medium-high heat. This step incorporates various textures and flavors, creating a hearty base for your soup.
Simmer the Soup
Reduce the heat to low, allowing the soup to simmer gently for 20 minutes. Cover the pot partially.
This simmering process melds the flavors, enhancing the overall richness. Stir occasionally to prevent sticking. This step guarantees the soup becomes flavorful and well-integrated.
Prepare Brussels Sprout Slaw
Combine shredded Brussels sprouts, lime juice, honey, salt, and pepper in a medium mixing bowl. Toss until well mixed.
Let the slaw rest for 10 minutes, allowing the flavors to meld. Preparing the slaw while the soup simmers is efficient and adds a vibrant, tangy topping.
Assemble and Serve
Ladle the hot taco soup into serving bowls. Top each serving with a generous amount of Brussels sprout slaw and a sprinkle of fresh cilantro.
This final step adds a crunchy, invigorating contrast to the warm, savory soup. Serve immediately for the best experience.
Ingredient Swaps
- For a vegetarian version, substitute the ground beef with a plant-based protein like textured vegetable protein (TVP) or additional beans such as kidney or pinto beans.
- If you prefer a milder soup, replace taco seasoning with a mix of cumin, paprika, and a pinch of chili powder.
- Use chicken broth instead of beef broth if preferred, or vegetable broth for a vegetarian option.
- Swap Brussels sprouts with cabbage or kale for the slaw if they’re more readily available or cost-effective in your region.
You Must Know
- Use Fresh Spices: Verify your taco seasoning is fresh to enhance the flavor profile of your soup. Fresh spices can greatly elevate the taste compared to older, stale ones.
- Let Beans Rest 10 Min: After draining and rinsing the black beans, let them rest for about 10 minutes. This helps them maintain their shape and texture when added to the soup.
- Simmer for Depth: Allow the soup to simmer for the full 20 minutes to develop a rich and hearty flavor. This time lets the ingredients meld together perfectly.
- Prepare Slaw Early: Consider preparing the Brussels sprout slaw ahead of time. This allows the lime juice, honey, and spices to infuse the Brussels sprouts, creating a more flavorful topping.
- Customize Heat Levels: Add a pinch of cayenne pepper or smoked paprika for extra heat or depth. Adjust according to your preference to achieve the desired spice level.
Serving Tips
- Serve with a side of warm tortilla chips for added crunch.
- Garnish with avocado slices and a dollop of sour cream.
- Pair with a revitalizing glass of iced tea or a citrusy margarita.
- Add a sprinkle of shredded cheese for a creamy texture.
- Serve in rustic bowls for a cozy, homestyle presentation.
Storage & Make-Ahead
Hearty Taco Soup can be stored in the fridge for up to 3 days in an airtight container.
It’s also freezer-friendly, lasting up to 3 months when stored properly.
Consider making the Brussels sprout slaw ahead of time to enhance flavors and save time during meal preparation.
Reheating
To gently reheat Hearty Taco Soup, use the microwave on medium power.
Alternatively, use the oven at a low temperature.
You can also use the stovetop over low heat, stirring occasionally for even warming.
Mexican Cuisine Influence
When we talk about Mexican cuisine, it’s impossible not to get swept up in the vibrant tapestry of flavors, colors, and aromas that define it.
There’s something magical about the way simple ingredients like beans, corn, and tomatoes come together to create dishes that are both comforting and exciting.
In my taco soup, the influence is clear—the robust combination of taco seasoning, black beans, and corn speaks to the heart of Mexican culinary traditions.
The addition of Brussels sprout slaw may seem unconventional, but it mirrors the creativity found in Mexican cuisine, where unexpected ingredients often enhance classic flavors.
This blend of hearty, spicy, and fresh elements creates a dish that’s not just a meal but an experience. I invite you to explore this delightful fusion.
Final Thoughts
Give this Hearty Taco Soup with Brussels Sprout Slaw a try for a delicious and comforting meal that’s perfect for any occasion. Feel free to tweak the recipe to suit your taste, adding extra spice or trying a vegetarian version with your favorite plant-based protein!
Frequently Asked Questions
Can I Freeze the Leftover Taco Soup for Later Use?
Absolutely, you can freeze the leftover taco soup! I’d recommend letting it cool completely, then storing it in airtight containers. It’ll stay delicious for up to three months, ready to warm your soul on a chilly day.
What Are Some Suitable Side Dishes to Serve With This Soup?
When serving this soup, I’d suggest pairing it with warm, crusty bread or a fresh avocado salad. Both complement the rich flavors and offer a delightful contrast, making the meal even more satisfying and memorable. Enjoy!
How Can I Make the Soup Spicier Without Altering the Main Recipe?
To spice up your soup, I’d suggest adding fresh jalapeño slices, a sprinkle of crushed red pepper flakes, or a dash of hot sauce. These additions will intensify the heat without changing the core recipe. Enjoy!
Is the Brussels Sprout Slaw Necessary for the Soup’s Flavor?
I don’t think the Brussels sprout slaw is essential, but it adds a invigorating crunch that complements the soup’s warmth. If you prefer simplicity, skip it. Otherwise, try it for an extra layer of texture and flavor!
Can I Use Chicken Broth Instead of Beef Broth in the Recipe?
Of course, you can swap chicken broth for beef broth. It’ll slightly alter the flavor, making it lighter and perhaps a bit more invigorating. Try it out and let the savory symphony surprise your taste buds!
Hearty Taco Soup with Brussels Sprout Slaw
Equipment
- 1 Large pot
- 1 medium mixing bowl
- 1 Wooden spoon
- 1 chopping board
- 1 sharp knife
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 cup onion diced
- 2 clove garlic minced
- 1 tablespoon taco seasoning
- 4 cup beef broth
- 1 can black beans 15 ounces, drained and rinsed
- 1 can corn 15 ounces, drained
- 1 can diced tomatoes 14.5 ounces
- 1 cup Brussels sprouts shredded
- 2 tablespoon lime juice
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic, sauté until fragrant.
- Add the ground beef and cook until browned, breaking it apart with a wooden spoon.
- Stir in the taco seasoning until well combined.
- Pour in the beef broth, black beans, corn, and diced tomatoes, then bring to a boil.
- Reduce heat and let the soup simmer for 20 minutes.
- While the soup simmers, combine shredded Brussels sprouts, lime juice, honey, salt, and pepper in a medium mixing bowl.
- Toss the Brussels sprout slaw until well mixed and let it rest for 10 minutes.
- Serve the taco soup hot, topped with a generous amount of Brussels sprout slaw and fresh cilantro.
Notes
