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Cozy Weeknight Taco Soup: Best Easy Fall Dinner

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This cozy weeknight taco soup is a forgiving, flexible, and deeply satisfying fall dinner that comes together in about 35 minutes. Made with simple pantry staples, it’s perfect for chilly evenings and pleases everyone at the table.

Ingredients

Scale
  • 1 pound (450g) ground beef (80/20 blend)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes
  • 1 can (8 oz / 227g) tomato sauce
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup (165g) frozen or canned corn
  • 2 cups (480ml) low-sodium beef broth
  • 1 can (4 oz / 113g) diced green chiles (mild or hot)
  • 1 tablespoon olive oil (for cooking)

Instructions

  1. Heat a large pot or Dutch oven over medium-high heat. Add a drizzle of olive oil (about 1 tablespoon) and let it get hot until it shimmers.
  2. Add the ground beef. Break it up with a wooden spoon and cook for 5-6 minutes until browned. Remove the beef with a slotted spoon and set aside, leaving about 1 tablespoon of rendered fat in the pot.
  3. Add the diced onion to the pot. Cook for 3-4 minutes until softened and translucent, scraping up any browned bits from the bottom.
  4. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly.
  5. Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir constantly for about 30 seconds to bloom the spices.
  6. Return the beef to the pot and stir to coat with the spices.
  7. Add the diced tomatoes, tomato sauce, and green chiles. Stir to combine, scraping the bottom of the pot.
  8. Add the drained black beans, corn, and beef broth. Stir everything together.
  9. Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 15-20 minutes.
  10. Taste and adjust seasoning as needed.
  11. Remove from heat and let it rest for 5 minutes before serving.

Notes

Don’t skip the browning step—those browned bits (fond) add deep flavor. Let the spices bloom in hot oil for 30 seconds to intensify their flavor. Watch your salt since canned goods already contain salt; use low-sodium broth and unsalted canned tomatoes. Let the soup rest for 5 minutes after cooking for the flavors to meld. This soup improves overnight and freezes well for up to 3 months.

Nutrition

Keywords: taco soup, easy fall dinner, weeknight dinner, ground beef soup, Mexican soup, comfort food, quick dinner

Find it online: https://elaraeats.com/cozy-weeknight-taco-soup-best-easy-fall-dinner/