Chunky Taco Soup Recipe (Beef Chili-Style)
This chunky taco soup recipe comes together in one pot with ground beef, beans, tomatoes, and corn. The tomato-and-chile mix gives it that taco vibe; finish with tortilla chips so you can control the crunch and thickness. Quick prep, simple malzemeleri-style list, and clear nasıl yapılır steps for an easy crowd meal.
Ingredients
Main Ingredients
Step-by-Step Method
Brown the beef
In a large pot over medium heat, cook the ground beef until no longer pink. If there’s excess fat, spoon a bit off.
Soften the onion
Add the diced onion and cook for 4–5 minutes, stirring, until it starts to turn translucent.
Add tomatoes and beans
Stir in the diced tomatoes, pinto beans, black beans, and kidney beans. Draining and rinsing keeps the soup from tasting overly salty.
Stir in the tomato-chile cans
Add both cans of tomatoes with chiles. Mix well so the flavor spreads through the pot.
Add corn and bring to a simmer
Pour in the drained corn and bring everything up to a gentle boil.
Simmer until thick and chunky
Lower the heat and simmer, partially covered, for 25–30 minutes. Stir occasionally; if it gets too thick, add a splash of hot water.
Season and serve with chips
Taste and adjust with a little salt and pepper if needed. Ladle into bowls and top with tortilla chips right before eating for crunch.