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Taco soup is one of those recipes that I’ve seen in countless places over the years. Every recipe is always a little bit different than the last. To me, that just shows it’s a soup that can be played around with for endless possibilities.
I tend to like soups filled with lots of different stuff the best. So obviously when I make a soup for my family, I add as many things to the pot as I think I can get away with. This recipe is no different. I just kept adding things until every spoonful I lifted from the pot had a few different ingredients. And the whole time, I kept the thought of the classic taco soup in mind.
Basically, this is a fully-loaded taco soup. It is bursting with different textures, veggies and add-ins while still maintaining that traditional taco flavor. Sprinkled with some cheese on top and served with some homemade tortilla chips and we couldn’t get enough of it! Even better, I doubled it and have a big bag waiting in our freezer for after the baby is born.
- 1 lb ground beef
- 1 onion, diced
- 1 green pepper, diced
- 1 clove garlic, minced
- 1 tbsp + 1 t. chili powder
- 2 tsp cumin
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp oregano
- 1/4 – 1/8 tsp cayenne pepper
- 4 cup beef stock or broth
- 1 15 oz can diced tomatoes
- 1 15 oz can kidney beans, drained (or 1 1/2 c. cooked dry beans)
- 1 15 oz can hominy, drained
- 1 8 oz can sliced black olives, drained
- 1 4 oz can diced green chilies, drained
- Optional items for garnish: shredded cheese, sour cream, tortilla strips or chips
- In a large soup pan or stock pot, cook ground beef with onion, green pepper and garlic. Drain once browned.
- Stir in all remaining ingredients except garnish items. Bring to a boil. Cover, reduce heat and simmer for at least 20 minutes. (The flavors will combine and it will taste great after 20 minutes, but simmer all day if you want the maximum flavor.)