Stovetop Taco Soup

1 . Stage

Prepare the taco spice blend: In a small mixing bowl, whisk all of the taco spice blend ingredients until combined.

2 . Stage

Cook the meat and aromatics: Add the ground chuck to a 6-quart dutch oven. Turn the stove to medium heat and use a large spoon to break up the meat in the pot. Sprinkle all but 1 1/2 teaspoons of the taco spice blend over the raw meat (save the rest of the spice mixture to add to the soup later, if desired). Brown the meat over medium heat until most of the pink is gone, about 5 minutes.  Add the diced onions and garlic to the pot with the ground meat. Sauté the veggies with the meat until the onions and garlic are glossy and just beginning to brown, about 4 minutes.  Remove from the heat. Use a spoon to remove excess fat from the pan and discard.

3 . Stage

Add the tomatoes, beef stock, and chiles: Stir in the fire-roasted tomatoes, beef stock, and green chiles.  Bring to a boil over medium heat. Reduce the heat to medium-low and cover the pot. Simmer the soup for 15 minutes, stirring occasionally.

4 . Stage

Add the black beans and corn: Stir in the black beans and corn, cover the pot, and simmer the soup for another 10 minutes on medium-low heat, stirring once. Taste the soup, adding more of the spice blend to taste.

5 . Stage

Add the cheese and cilantro: Turn off the heat. Stir in the shredded cheese and cilantro. Serve topped with your favorite toppings.  Store leftover taco soup in an airtight container in the fridge for up to 3 days. Love the recipe? Leave us stars below!