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This taco soup is my favorite dish to make for dinner or to prep ahead of time for easy lunches! With lean ground beef, beans, veggies and even bone broth, it’s extremely satisfying and so delicious. Add all the toppings you love and you’re set!
This is one of MY personal favorite meals to meal prep!!
This taco soup is extremely versatile, delicious, satisfying and so easy to throw together. Better yet, it reheats beautifully, can be served with a salad or an array of toppings and just tastes so amazing.
For so many of the things I cook in my kitchen, I focus on what everyone loves. What my family loves to eat and what they enjoy – things that work great for leftovers, dishes that can please everyone and their tastes.
But this… this is one of my faves!
Now sure, my kids like it too. Well, depending on the day. You know how it goes with kids!
Eddie also likes it.
I, on the other hand, LOVE IT.
It is such a fabulous winter lunch or dinner. It’s the thing that I love to make a big pot of so there is always something I can grab in the fridge. And there are so many ways to enjoy it.
First, a run down of what we have in the pot:
Lean ground beef or ground turkey
Pinto beans
Diced green chiles
Diced onions (and peppers, if you’d like)
Fire roasted tomatoes
Corn
A ton of spices and seasoning
Chicken stock or bone broth
That’s it!
Easy ingredients that come together in one pot to create this warming, cozy, brothy taco bowl that is perfect when scooped up by a chip or spoon.
If you’re keeping things simple, heat it up and eat.
But if you want to go a little wild, top with shredded cheese, tortilla chips, sour cream, green onions and more.
The options are endless!
I love how incredibly satisfying this bowl is. It’s hearty like chili but still has enough broth to feel light. The beans and ground beef/turkey (I use both, whatever I have on hand!) up the satiety and the corn adds some crunchy sweetness. There is just so much flavor, texture and all around goodness.
On the regular, I top with corn tortilla chips and green onions. Or I even use the chips to scoop it up like a nacho. A soup vehicle, if you will.
I’ve used chicken and beef stock, but I’ve also used bone broth which ups the protein even more. It’s excellent.
Of course, you can use chicken instead of beef. Swap the pinto beans for black ones. Add more veggies, toss in some spinach, make it spicy, serve it with salad – ANYTHING.
I’ve just been so excited to share it with you because I ate it on repeat in the fall, consistently for lunch. And it would keep me full until dinner.
Now THAT I love.
Taco Soup
My Favorite Green Chile Taco Soup
This taco soup is my favorite dish to make for dinner or to prep ahead of time for easy lunches! With lean ground beef, beans, veggies and even bone broth, it’s extremely satisfying and so delicious. Add all the toppings you love and you’re set!
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Serve with sour cream, green onions, cheddar, tortilla chips
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Heat the olive oil in a large pot over medium-low heat. Add the onions, peppers and garlic with a big pinch of salt and pepper. Cook for 5 minutes, until softened.
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Add in the ground beef and bread it apart. Cook until browned, about 6 to 8 minutes, breaking it into small crumbles.
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Stir in the garlic powder, cumin, paprika and chili powder. Cook for 5 minutes, stirring often.
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Add in the tomatoes, beans, corn, chiles and stock. Bring the mixture to a boil, reduce it to a simmer and cover. Simmer, covered, for 10 to 15 minutes.
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Remove the cover and taste. Add more seasoning as needed – salt, pepper, or even something spicy.
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Serve topped with your favorite toppings. This freezes great and also goes well in the fridge for a few days! Reheats so well.
Can’t give up the cheese.