Fourteen ingredients and forty-five minutes, in one soup pot.
Everything except the beef and onion comes out of a can or a jar, and the toppings go on in the bowl rather than in the pot.
Why This Recipe Works
- Browning the beef with the onion seasons both at once and gets the meat to temperature.
- Stirring the taco seasoning into the hot beef wakes it up before the liquid arrives.
- Enchilada sauce brings colour and depth that plain broth and tomatoes cannot.
- Leaving the lid off for twenty minutes holds the broth where it is instead of reducing it.
- Cold sour cream and cheddar added at the table stay distinct against the hot soup.
The Lid Decides What This Is
Taco soup and taco chili are made from nearly the same pot. What separates them is how much liquid leaves during the simmer - so does the lid go on or stay off?
Following this recipe - the lid stays OFF
BRING TO A SIMMER AND COOK UNCOVERED 20 MINUTES. The 3 cups of LOW-SODIUM BEEF BROTH, the can of ENCHILADA SAUCE and the juices from the DICED TOMATOES stay loose around the beans and corn.
THE SOUP REMAINS BROTHY, NOT A THICK CHILI. The step itself explains the reason in its own wording - so the broth stays brothy rather than reducing to chili.
If the pot is covered, or simmered much longer
Expect the liquid to thicken around the 1 can of BLACK BEANS and 1 can of CORN until a spoon stands up in it.
That is a different dish. This is a spoonable broth with the beef and beans suspended in it, and the recipe is written to give you that.
Either way, before the liquid goes in
Brown 1 lb of GROUND BEEF with 1 small diced ONION UNTIL THE BEEF REACHES 160°F, then stir in 2 tbsp TACO SEASONING.
For safety, the 160°F reading happens in the browning stage, where it can be checked, rather than being left to a pot of simmering soup. The seasoning then goes into hot fat, which is where it releases most.
How to Make It
Beef and onion browned until the beef reaches 160°F
Heat the oil in a soup pot and brown the ground beef with the onion until the beef reaches 160°F.
Seasoning stirred in, then the cans and the broth
Stir in the taco seasoning, then add the black beans, corn, diced tomatoes, enchilada sauce and broth.
Simmered uncovered 20 minutes to stay brothy
Bring to a simmer and cook uncovered 20 minutes, so the broth stays brothy rather than reducing to chili.
Seasoned to taste
Season as needed.
Served with cheddar, sour cream, cilantro and lime
Serve with the shredded cheddar, sour cream, cilantro and lime. Do not add tortilla strips, chips or avocado.
Ingredient Notes
- Ground beef
- One pound, browned with the onion to 160°F before anything else joins it.
- Red enchilada sauce
- A ten-ounce can. It is what makes the broth red-orange rather than tomato-red.
- Canned black beans and corn
- One can of each, drained. Both are canned, so neither needs cooking.
- Cheddar, sour cream, cilantro and lime
- All four are serving toppings, added in the bowl rather than the pot.
Success Tips
- Keep the lid off through the simmer; covering the pot is what turns this into chili.
- Drain the corn well so it doesn't sweeten the broth.
- Put the toppings on the table and let everyone add their own.
Serving Ideas
Six bowls of red-orange brothy taco soup with beef, black beans, corn and tomato, each topped with shredded cheddar, a dollop of sour cream, chopped cilantro and a lime wedge.
Frequently Asked Questions
Should it be thick like chili?
No. It simmers uncovered for twenty minutes specifically so it stays brothy.
What about tortilla strips or avocado?
Neither is part of this recipe. The toppings are cheddar, sour cream, cilantro and lime.
How do I store it?
Refrigerate leftovers promptly, and add fresh sour cream and cheese when you reheat a bowl.
