Imagine a pot filled with the vibrant aroma of spices, melted cheese, and savory beef swirling together.
There’s something about this Cheesy Taco Soup that screams comfort and warmth.
It’s a soul-hugging dish that’s incredibly easy to whip up, making it a favorite for cozy nights.
As the ingredients simmer, they transform into a flavorful masterpiece, inviting you to savor every spoonful.
Let’s bring this delightful dish to life!
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 ladle
- 1 cutting board
- 1 knife
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning
- 1 can (14 ounces) diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 4 cups chicken broth
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- Salt and pepper to taste
- Optional toppings: sliced jalapenos, chopped cilantro, tortilla chips
Cook & Prep Time
To efficiently manage your time while preparing and cooking Cheesy Taco Soup, you can create a timeline that includes prep work, cooking activities, and some additional time for reading and organizing. Here’s a suggested timeline:
- Reading & Organizing (5 minutes)
- Spend a few minutes reading through the recipe and gathering all the necessary ingredients and equipment.
- Prep Work (10 minutes)
- Dice the onion and mince the garlic.
- Shred the cheddar cheese if not using pre-shredded.
- Cooking (30 minutes)
- 0:00 – 5:00 minutes: Heat the large pot over medium heat and brown the ground beef, breaking it apart with a wooden spoon.
- 5:00 – 10:00 minutes: Add the diced onion and minced garlic to the pot, cooking until the onion is translucent.
- 10:00 – 12:00 minutes: Stir in the taco seasoning, ensuring the beef and onions are evenly coated.
- 12:00 – 15:00 minutes: Add the diced tomatoes, black beans, corn, and chicken broth to the pot, stirring well to combine.
- 15:00 – 20:00 minutes: Bring the mixture to a boil.
- 20:00 – 30:00 minutes: Reduce the heat and let it simmer for 20 minutes.
- Finishing Touches (5 minutes)
- 30:00 – 32:00 minutes: Stir in the shredded cheddar cheese until it’s completely melted and incorporated.
- 32:00 – 35:00 minutes: Remove the pot from heat and stir in the sour cream, mixing until smooth. Season with salt and pepper to taste.
- Resting & Serving (5 minutes)
- 35:00 – 40:00 minutes: Let the soup rest for 5 minutes before serving.
Recipe Instructions
Heat the large pot over medium heat and brown the ground beef, breaking it apart with a wooden spoon.
Add the diced onion and minced garlic to the pot, cooking until the onion is translucent.
Stir in the taco seasoning, ensuring the beef and onions are evenly coated.
Add the diced tomatoes, black beans, corn, and chicken broth to the pot, stirring well to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
Stir in the shredded cheddar cheese until it’s completely melted and incorporated.
Remove the pot from heat and stir in the sour cream, mixing until smooth.
Season with salt and pepper to taste.
Let the soup rest for 5 minutes before serving.
Serve hot with optional toppings such as sliced jalapenos, chopped cilantro, or tortilla chips.
Serving Tips
- Crusty Bread: Serve with a side of crusty bread to soak up the rich, cheesy broth.
- Avocado Slices: Top with fresh avocado slices for a creamy contrast and added nutrition.
- Lime Wedges: Add a squeeze of lime juice to enhance the flavors with a zesty kick.
- Tortilla Chips: Pair with tortilla chips for a crunchy element and a fun way to scoop the soup.
- Fresh Salsa: Garnish with fresh salsa for a burst of freshness and additional spice.
Storage
Store Cheesy Taco Soup in an airtight container in the refrigerator for up to 3 days.
Reheat thoroughly on the stove before serving.
Ensure the soup maintains its creamy texture.
Freezing
To freeze Cheesy Taco Soup, allow it to cool completely.
Then, transfer to airtight containers or freezer bags, leaving space for expansion.
Freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat Cheesy Taco Soup, warm it gently on the stove over medium heat, stirring occasionally.
Avoid boiling to prevent cheese separation.
Alternatively, microwave it in short intervals, stirring between each.
Final Thoughts
Cheesy Taco Soup is a delightful and comforting dish that combines the flavors of tacos with the warmth of soup.
It’s an easy-to-make meal that can be prepared in just under an hour, making it perfect for busy weeknights.
The recipe is flexible, allowing you to adjust the level of spiciness and customize toppings to suit your taste preferences.
This soup can be made ahead of time and stored in the refrigerator for up to three days.
Simply reheat it on the stove for a quick and satisfying meal.
Enjoy this hearty, cheesy delight with your favorite toppings and savor the comforting taste of a Mexican-inspired soup.
Frequently Asked Questions
Can I Use Ground Turkey Instead of Ground Beef in This Recipe?
Absolutely, you can swap ground turkey for ground beef. It’ll add a leaner taste while soaking up all those savory spices. The turkey’s tender texture will still create a hearty, flavorful soup that warms your soul.
What Can I Substitute for Sour Cream if I Don’t Have Any?
You’re out of sour cream, but don’t worry! Try using Greek yogurt for a creamy, tangy twist. It’ll blend beautifully, adding richness and depth while keeping that luscious texture. Your taste buds will thank you!
Is This Soup Gluten-Free?
You’ll find the soup naturally gluten-free if you carefully choose taco seasoning and chicken broth without gluten-containing ingredients. Taste every spoonful as flavors meld, ensuring a delightful, safe experience for everyone around your table.
Can I Make This Soup in a Slow Cooker?
You can absolutely make this soup in a slow cooker. Just brown the beef and sauté the onions first, then toss everything into the slow cooker. Let it simmer gently, flavors mingling, until cheesy perfection awaits.
How Can I Make This Soup Vegetarian-Friendly?
To make it vegetarian-friendly, swap the ground beef for hearty mushrooms or crumbled tofu, and use vegetable broth instead of chicken broth. You’ll still enjoy the rich, cheesy aroma and vibrant, spicy flavors swirling in every spoonful.
Cheesy Taco Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Ladle
- 1 Cutting board
- 1 Knife
Ingredients
- 1 pound ground beef
- 1 medium onion diced
- 2 cloves garlic minced
- 2 tablespoons taco seasoning
- 1 can diced tomatoes 14 ounces
- 1 can black beans drained and rinsed, 15 ounces
- 1 can corn drained, 15 ounces
- 4 cups chicken broth
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- salt and pepper to taste
- optional toppings sliced jalapenos, chopped cilantro, tortilla chips
Instructions
- Heat the large pot over medium heat and brown the ground beef, breaking it apart with a wooden spoon.
- Add the diced onion and minced garlic to the pot, cooking until the onion is translucent.
- Stir in the taco seasoning, ensuring the beef and onions are evenly coated.
- Add the diced tomatoes, black beans, corn, and chicken broth to the pot, stirring well to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Stir in the shredded cheddar cheese until it is completely melted and incorporated.
- Remove the pot from heat and stir in the sour cream, mixing until smooth.
- Season with salt and pepper to taste.
- Let the soup rest for 5 minutes before serving.
- Serve hot with optional toppings such as sliced jalapenos, chopped cilantro, or tortilla chips.
Notes
