The Cosy Taco Soup Recipe You'll Make All Winte
A rich but easy taco soup made with beef, black beans, tomatoes and sweetcorn. It is warming, family-friendly and ready in around 30 minutes.
Servings 6 people
Cost 9
Equipment
- A large, heavy-based saucepan or casserole dish
- A wooden spoon or sturdy spatula
- A sharp knife and chopping board
- A sieve for rinsing the beans and sweetcorn
- A ladle for serving
Ingredients
- 15 ml 1 tbsp / 0.5 fl oz olive oil
- 500 g 1.1 lb beef mince
- 1 medium onion finely chopped
- 2 garlic cloves crushed
- 30 g 1 oz taco seasoning
- 1 x 400g 14 oz tin chopped tomatoes
- 1 x 400g 14 oz tin black beans, drained and rinsed
- 1 x 325g 11.5 oz tin sweetcorn, drained
- 950 ml 32 fl oz / 4 cups beef stock
- Salt and black pepper
- 1 tbsp lime juice optional
Instructions
- Heat the oil in a large saucepan. Soften the onion for 4–5 minutes, then add the garlic for 30 seconds.
- Add the beef mince and cook for 6–8 minutes, breaking it up, until browned.
- Stir in the taco seasoning and cook for one minute.
- Add the tomatoes, stock and black beans. Bring to a gentle boil, then simmer uncovered for 15 minutes.
- Stir in the sweetcorn and simmer for another 3–5 minutes.
- Season to taste, add lime juice if using and serve with your chosen toppings.
Notes
Keep the seasoning mild and offer extra chilli at the table. Refrigerate for up to three days or freeze for up to three months. For a thicker soup, use 700ml stock or simmer uncovered for longer. Turkey, chicken or plant-based mince can replace the beef.