Taco Soup for Two

A hearty, cozy, small-batch taco soup packed with beef, beans, and bold taco seasoning—perfect for busy nights and couples cooking together.

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Ingredients

• 1/2 pound ground meat (about 4 oz)
• ½ can (7–8 oz) diced fire-roasted tomatoes, lightly blended
• 2–2½ teaspoons taco seasoning
• ¼ teaspoon garlic salt
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¾ teaspoon seasoned salt
• 2 tablespoons diced onion
• ¼ cup frozen corn (or 2–3 tablespoons canned)
• ½ cup black beans, drained and rinsed
• ½ cup kidney beans, drained and rinsed
• 1 to 1¼ cups chicken broth

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Instructions

Slow Cooker Method

1. Add all ingredients except cheese and sour cream into the slow cooker.
2. Cook on High for 2–3 hours or Low for 4–5 hours.

One-Pot Stovetop Method

1. Brown ground meat in a medium pot; drain excess grease.
2. Add tomatoes and use an immersion blender to lightly chop them into a sauce.
3. Add broth, seasonings, corn, beans, and cooked meat.
4. Stir well, bring to a boil, then reduce to a simmer.
5. Simmer 30–40 minutes.
6. Serve with shredded cheese, sour cream, and cornbread.

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Options

1. Serve With: any or all of these: shredded cheese, sour cream, diced green onions, crackers, and/or corn bread
2. Spicy Version: Add a pinch of cayenne, extra taco seasoning, or a diced jalapeño. Or change the Fire Roasted Tomatoes to Rotele Tomatoes
3. Extra Veggies: Add diced bell pepper or ½ cup zucchini.
4. More Broth: Add up to an extra ½ cup broth for a soupier consistency.
5. Thicker Soup: Reduce broth to 1 cup or simmer a little longer uncovered.

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Variations

1. Chicken Taco Soup: Substitute cooked shredded chicken for the ground meat.
2. Turkey Taco Soup: Use ground turkey for a lighter version.
3. Creamy Taco Soup: Stir in 2 tablespoons cream cheese during the last 5 minutes.
4. No-Bean Version: Double the corn and skip the beans entirely.

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Tips

• Blend the tomatoes lightly so the soup has a smooth base with small chunks.
• Adjust taco seasoning to taste—start with less and add more if needed.
• If using canned corn, drain it well so the soup doesn’t become watery.
• Taste before adding extra salt, since taco seasoning and seasoned salt already contain sodium.

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Storage

• Store leftover soup in the refrigerator for 3–4 days.
• Reheat in a saucepan or microwave, adding a splash of broth if it thickens.
• Soup may be frozen for up to 2 months. Thaw overnight before reheating.

Equipment

• Stainless Steel Measuring Cups
  ⭐🙌 View on Amazon: https://a.co/d/b8zgPuE
  Durable, & easy to clean.
• Double-Ended Stainless Steel Measuring Spoons
  ⭐🙌 View on Amazon:  https://a.co/d/bKud0Vo
  Fits easily into spice jars & dishwasher safe.
• 8-Piece Mixing Bowl Set With Lids
  ⭐🙌 View on Amazon: https://amzn.to/4oZ6HBz
  Handy for prepping, storage & stackable.

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