Cheesy Taco Soup

Cheesy Taco Soup

 Ingredients (Serves 4–6)

Protein & Beans:

• 1 lb (450g) ground beef, turkey, or chicken

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) corn kernels, drained

Vegetables:

• 1 medium onion, chopped

• 1 bell pepper (red or green), diced

• 2 cloves garlic, minced

• 1–2 fresh jalapeños, diced (optional, for spice)

Liquids & Seasoning:

• 4 cups chicken or vegetable broth

• 1 can (14.5 oz) diced tomatoes (or fire-roasted for smoky flavor)

• 1 packet taco seasoning or homemade mix:

  • 1 tbsp chili powder

  • 1 tsp cumin

  • 1 tsp paprika

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ¼ tsp cayenne pepper (optional)

  • Salt & black pepper to taste

Cheese & Garnish:

• 1 cup shredded cheddar or Mexican blend cheese

• Optional: sour cream, chopped cilantro, sliced avocado, tortilla chips

 Instructions

 Cook the protein

• In a large pot or Dutch oven, sauté onion and garlic in 1 tbsp oil over medium heat until soft.

• Add ground meat and cook until browned. Drain excess fat if necessary.

 Add vegetables & beans

• Stir in bell peppers, jalapeños, black beans, kidney beans, and corn. Cook 2–3 minutes.

 Add liquids & seasoning

• Pour in broth and diced tomatoes.

• Add taco seasoning (or homemade spice mix). Stir well.

• Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes to let flavors meld.

 Add cheese

• Stir in ½ cup of shredded cheese into the soup until melted and creamy.

• Reserve the remaining cheese for topping when serving.

 Serve

• Ladle soup into bowls.

• Top with remaining cheese, sour cream, cilantro, avocado slices, and/or crushed tortilla chips.

 Flavor Variations

• Spicy: Add hot sauce, extra jalapeños, or cayenne.

• Creamy: Stir in ½ cup cream or Greek yogurt before serving.

• Vegetarian: Skip meat, add extra beans or lentils.

• Southwest twist: Add chopped green chiles, lime juice, or smoked paprika.

 Tips

• Use fire-roasted diced tomatoes for smoky depth.

• Let soup sit 10–15 minutes before serving; flavors intensify.

• This soup freezes well; store in airtight containers for up to 2 months.