When busy weeknights call for a comforting and satisfying meal, this stove top taco soup answers with its incredible flavor and minimal fuss. It’s a hearty, classic dish that comes together quickly in just one pot, making cleanup a breeze. You can easily customize the flavors to suit everyone at your table. Get ready to add this versatile recipe to your family’s regular dinner rotation!
Why You’ll Love This Stove Top Taco Soup
You’ll find countless reasons to fall in love with this simple stove top taco soup.
- Quick & Easy: This meal goes from pantry to table in about 55 minutes, perfect for busy schedules.
- Pantry Staples: It uses common ingredients you likely already have on hand, simplifying your grocery run.
- Irresistible Flavors: Each spoonful is bursting with savory taco spices, tender meat, and fresh veggies.
- Family-Friendly: It’s a delicious crowd-pleaser that even picky eaters will enjoy, especially with fun toppings.
- Highly Adaptable: Easily adjust ingredients and spice levels to fit your personal taste and dietary needs.
Ingredients
Making a delicious stove top taco soup starts with simple, wholesome ingredients. This combination creates a rich, savory base that’s both comforting and flavorful. You’ll love how these pantry heroes transform into a fantastic meal.
- 1 pound ground chuck (80/20 fat content)
- 1 (1-ounce) packet taco seasoning, or 3 tablespoons homemade
- 1 medium yellow onion (about 1 1/2 cups), diced
- 4 cloves garlic, minced
- 2 (14.5-ounce) cans fire-roasted diced tomatoes, undrained
- 3 cups beef stock
- 1 (4-ounce) can diced green chiles
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15.25-ounce) can corn, drained, or 1 1/2 cups frozen corn, thawed and drained
- 4 ounces (about 1 cup) shredded cheddar or Colby Jack cheese
- 1/2 cup fresh cilantro leaves, chopped
Black beans are not only delicious but also packed with essential nutrients that contribute to overall well-being. Discover the numerous health benefits of black beans.
Notes & Substitutions
- Ground Meat: Feel free to use ground turkey, chicken, or even plant-based crumble as an alternative to beef.
- Beans: Swap black beans for pinto or kidney beans, or use a mix of your favorites.
- Tomatoes/Corn: Freshly diced tomatoes or corn can be used in place of canned or frozen options.
- Seasoning: Adjust the spice levels by adding more chili powder or a pinch of cayenne pepper.
- Cheese: Monterey Jack or Pepper Jack cheese offer a great flavor variation if you prefer.
- Stock: Low-sodium beef or chicken broth works perfectly for this recipe.
Equipment
Gathering your equipment beforehand makes the cooking process smooth and enjoyable. You won’t need anything fancy to prepare this incredible stove top taco soup.
- Large Dutch oven or a heavy-bottomed pot (6-quart recommended)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Large spoon or spatula for stirring and breaking up meat
Instructions
Cooking this stove top taco soup is incredibly simple, even for beginner cooks. Just follow these easy steps to create a delicious and hearty meal for your family. Remember, these instructions are designed for a perfect stove top taco soup every time.
- Brown Beef: Add the ground chuck to your 6-quart Dutch oven. Turn the stove to medium heat. Use a large spoon to break up the meat in the pot until it’s mostly crumbled.
- Add Seasoning: Sprinkle the taco seasoning evenly over the ground beef. Continue browning the meat over medium heat until most of the pink is gone, which takes about 5 minutes.
- Sauté Aromatics: Stir the diced yellow onions and minced garlic into the pot with the ground beef. Sauté them together until the onions become glossy and the garlic is fragrant, just beginning to brown, about 4 minutes.
- Drain Fat: Remove the pot from the heat. Carefully use a spoon to remove any excess fat from the pan. Discard the fat responsibly. This step ensures your stove top taco soup isn’t greasy.
- Add Liquids: Stir in the undrained fire-roasted tomatoes, beef stock, and diced green chiles. Make sure everything is well combined in the pot.
- Simmer Soup: Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to medium-low, cover the pot, and let the soup simmer gently for 15 minutes. Stir it occasionally to prevent sticking.
- Add Beans & Corn: Uncover the pot and stir in the drained and rinsed black beans and the drained corn (or thawed frozen corn).
- Continue Simmering: Cover the pot again and let the soup simmer for another 10 minutes on medium-low heat. Stir it once more during this time.
- Adjust Seasoning: Taste the soup. Now is the perfect time to adjust the seasoning. Add more salt if needed, or a bit more taco seasoning for an extra flavor boost.
- Stir in Cheese: Turn off the heat. Stir in the shredded cheddar or Colby Jack cheese until it melts and becomes creamy throughout the soup.
- Finish with Cilantro: Add the fresh chopped cilantro to the pot. Stir it gently to incorporate the vibrant herbs.
- Serve Hot: Ladle the warm stove top taco soup into bowls. Offer a variety of your favorite toppings for a personalized touch.
Pro Tips & Troubleshooting
Achieving the best flavor in your stove top taco soup is easy with these simple tips.
- Browning Meat: Ensure the ground beef gets a good sear and is fully browned. This develops a rich, savory base for your soup.
To ensure food safety, the USDA recommends cooking ground beef to a specific internal temperature. Review the safe minimum internal temperature for ground meat.
- Skim Fat: Don’t skip draining the excess fat after browning. It makes your soup lighter and more enjoyable.
- Seasoning Layers: Always taste your soup before serving. Adjusting the salt and seasonings at the end ensures perfect flavor balance.
- Prevent Scorching: Stir the soup occasionally while it simmers. This prevents ingredients from sticking to the bottom of the pot.
- Homemade Seasoning: Making your own taco seasoning lets you control the salt content and spice level precisely.
- Dutch Oven: A heavy Dutch oven is ideal. It distributes heat evenly, preventing hot spots and ensuring a perfectly cooked stove top taco soup.
Serving, Storage, & Variations
This versatile stove top taco soup is fantastic fresh, but it also makes wonderful leftovers and offers endless possibilities for customization.
Serving Suggestions
- Offer a variety of taco toppings like avocado, sour cream, diced red onions, jalapeño slices, and tortilla strips.
- Serve it alongside warm, crispy tortilla chips for dipping.
- Pair your hearty soup with a simple side salad for a balanced meal.
Storage & Reheating
- Refrigerate: Store leftover stove top taco soup in an airtight container in the fridge for up to 3 days.
- Freeze: Once cooled completely, you can freeze the soup in freezer-safe containers for up to 2 months.
- Thaw: Thaw frozen soup overnight in the refrigerator for best results.
- Reheat: Gently warm the soup on the stovetop over medium-low heat, or use a microwave.
- Adjust Consistency: If the soup thickens too much after storage, add a splash of beef or chicken broth when reheating.
Variations
- Slow Cooker Taco Soup: Brown the meat and aromatics first. Then combine all ingredients in a slow cooker and cook on low for 6-7 hours.
- Vegetarian Taco Soup: Use vegetable broth instead of beef stock. Add extra beans like cannellini, or include diced bell peppers and zucchini.
- Spicy Kick: For more heat, stir in sliced fresh jalapeños, a pinch of chipotle powder, or a dash of hot sauce.
- Creamy Version: Stir in 4 ounces of cream cheese or a splash of heavy cream at the very end for a richer, creamier texture.
- Chicken Taco Soup: Easily substitute ground chicken or turkey for the ground chuck in this Chicken Taco Soup recipe.
Nutrition
Understanding the nutritional breakdown helps you make informed choices. This hearty stove top taco soup provides a balanced profile for a satisfying meal.
| Nutrient | Amount |
|---|---|
| Calories | 407 |
| Total Fat | 21g |
| Saturated Fat | 9g |
| Cholesterol | 86mg |
| Sodium | 1091mg |
| Total Carbohydrate | 25g |
| Dietary Fiber | 6g |
| Total Sugars | 10g |
| Protein | 31g |
| Vitamin C | 66mg |
| Calcium | 231mg |
| Iron | 4mg |
| Potassium | 1056mg |
Note: These nutritional calculations are approximate and can vary based on specific brands and exact ingredient quantities used.
FAQ
Here are answers to some common questions about making this delightful stove top taco soup.
- What kind of beef is best for taco soup? Ground chuck (80/20 fat content) is recommended for its flavor and juiciness. You can also use leaner ground beef.
- Can I make this taco soup vegetarian? Yes, absolutely! Substitute the beef with plant-based crumbles and use vegetable broth instead of beef stock for a delicious vegetarian stove top taco soup.
- How do I thicken taco soup? If you prefer a thicker soup, you can simmer it uncovered for a bit longer to reduce the liquid, or stir in a tablespoon of masa harina or cornstarch slurry at the end.
- What are good toppings for taco soup? Popular toppings include shredded cheese, sour cream, avocado, crushed tortilla chips, diced red onion, and fresh cilantro.
- Can I use fresh corn instead of canned? Yes, you can use an equal amount of fresh corn kernels. Simply add them at the same time as the black beans.
- Is taco soup gluten-free? This recipe is naturally gluten-free, but always double-check your taco seasoning packet to ensure it doesn’t contain any hidden gluten ingredients.
Conclusion
This easy stove top taco soup delivers big on flavor with minimal effort, making it the perfect choice for any busy night. Its simple ingredients and straightforward steps prove that delicious, comforting meals don’t need to be complicated. Experiment with your favorite toppings and enjoy the rich, satisfying taste of this versatile dish. Whip up a batch tonight and make this flavorful stove top taco soup a new family favorite!
Easy Stove Top Taco Soup: A One-Pot Weeknight Favorite
Ingredients
Equipment
Method
- Brown the ground chuck in a 6-quart Dutch oven over medium heat, breaking it up and sprinkling with taco seasoning. Add diced onions and minced garlic, sautéing for about 4 minutes until glossy and slightly browned, then remove and discard excess fat.
- Stir in the fire-roasted tomatoes, beef stock, and green chiles. Bring the mixture to a boil over medium heat, then reduce to medium-low, cover, and simmer for 15 minutes, stirring occasionally.
- Add the black beans and corn to the pot, cover, and continue to simmer for another 10 minutes on medium-low heat, stirring once. Taste the soup and adjust seasoning with salt or more taco seasoning as needed.
- Turn off the heat, then stir in the shredded cheese and chopped cilantro until melted and combined. Serve the stovetop taco soup hot, garnished with your favorite toppings.