What if I don’t have taco seasoning?

To make approximately 1 ½ tablespoons of homemade taco seasoning combine: 1 teaspoon chili powder, ½ teaspoon each cumin, smoked paprika, garlic powder, onion powder and dried oregano.

What could I use instead of enchilada sauce?

Enchilada sauce is a major flavor component for this soup. Although I haven’t tried this, you could sub a jar of salsa and use chicken broth instead of water for a bit more flavor but I cannot promise 100% comparable results.

How could I make this vegetarian?

Skip the ground beef and add another can of black beans. OR use a plant-based ground meat alternative.

The spice level of this soup really depends on your taco seasoning. You may want to start conservatively with the taco seasoning and add more, per your taste. As written, with the taco seasoning I used, I’d give this recipe a 2/5 on spice.

How should I store the leftovers?

Store in an airtight container in the fridge for up to four days.

Yes, taco soup freezes well. Let it cool completely, then store in a freezer-safe container or in a gallon Ziploc bag (I like to do this because it lays flat in the freezer) for up to 3 months.

Embarrassingly Easy 5 Ingredient Taco Soup

Name: Embarrassingly Easy 5 Ingredient Taco Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mexican
Ingredients: ½ tablespoon avocado oil; 1lb lean ground beef (or ground chicken or turkey); 1 ½ tablespoons taco seasoning; ½ teaspoon each salt and black pepper; 1 14.5oz can black beans, drained and rinsed OR 2 cups frozen roasted corn, or both; 1 14.5oz can fire-roasted diced tomatoes; 1 15oz jar enchilada sauce (I like this one); 1-2 cups water, depending on your desired soup consistency; Optional toppings: sour cream or plain Greek yogurt, grated cheese, chopped avocado, cilantro, green onions, diced red onion, pickled jalapeño, corn salsa, pico de Gallo, tortilla chips

Description

You won’t believe the flavor in something so simple- this 5 ingredient taco soup is a quick, easy and satisfying dinner!

Ingredients

Units Scale

1/2 tablespoon avocado oil
1lb lean ground beef (or ground chicken or turkey)
1 1/2 tablespoons taco seasoning
1/2 teaspoon each salt and black pepper
1 14.5oz can black beans, drained and rinsed OR 2 cups frozen roasted corn, or both
1 14.5oz can fire-roasted diced tomatoes
1 15oz jar enchilada sauce (I like this one)
1-2 cups water, depending on your desired soup consistency
Optional toppings: sour cream or plain Greek yogurt, grated cheese, chopped avocado, cilantro, green onions, diced red onion, pickled jalapeño, corn salsa, pico de Gallo, tortilla chips

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Instructions

In a large Dutch oven or soup pot add a swish of oil over medium heat. Add the ground meat and cook until browned and cooked through, 5-7 minutes. I used extra lean ground beef and didn’t need to drain but if there is a lot of excess fat, drain the beef and return to the pot.
Season the meat with salt, pepper and taco seasoning. Add the beans, corn, diced tomatoes and enchilada sauce. I like to add water to the enchilada sauce jar and shake to get all of the goodness left in there. You’ll add 1-2 cups water, depending on the consistency you’re going for. Less water will make this more like a chili, more water makes it more taco soup-like.
Bring to a simmer for a few minutes while you assemble whatever toppings you enjoy. Enjoy straight up or I like to swirl in a big spoonful of plain Greek yogurt and top with cheese, avocado, cilantro, green onions and a big handful of crushed chips!

MAN that was easy but so, so good.

Notes

Slow cooker instructions: in a skillet over medium heat, add a touch of oil and cook the meat until browned and fully cooked through. Season with salt, pepper and taco seasoning. Place seasoned meat, beans, corn, tomatoes, enchilada sauce and water in the bowl of a crock pot and set to low for 3-4 hours or until ready to eat.

Instant pot instructions: set Instant Pot to sauté mode and add a bit of oil and the pound of ground beef. Cook until well browned, about 5 minutes. Add the beans, corn, tomatoes, enchilada sauce and water. Place the lid on, set valve to sealing and cook on high pressure for 3-5 minutes. Use the quick release to release the pressure. Add whatever toppings you like to your bowl of soup!

Refer to above blog post for ingredient information, tips and tricks and answers to frequently asked questions.

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Nutrition

Serving Size: 1/4 recipe (nutrition information calculated with 90/10 ground beef and both corn and black beans)
Calories: 355
Sugar: 15 g
Sodium: 2002.5 mg
Fat: 4.7 g
Carbohydrates: 44.4 g
Fiber: 11.4 g
Protein: 35.8 g
Cholesterol: 67.8 mg