How to Make Amazing Taco Soup for the Whole Family - Quick and Easy Recipe!
When it comes to preparing a hearty meal that the whole family will love, few dishes can compare to a warm bowl of taco soup. Easy to make and full of flavor, this recipe combines simple ingredients to create a dish everyone will rave about. With just a handful of items and about 45 minutes, you can whip up a meal that will leave your family asking for seconds. Let’s jump into the process of making this delicious taco soup!
Gathering The Ingredients For Your Taco Soup
Before you start cooking, it’s essential to gather all your ingredients. For this taco soup, you will need:
2 tsp Olive Oil
500 g Beef Mince
1 large Onion, peeled and halved
4 Cloves of Garlic, peeled whole
1-2 Jalapenos, halved and deseeded (ready jarred or cowboy candy work well)
2 (400 g) cans of Chopped Tomatoes
1400 ml Beef Stock
1 (500 g) carton of Passata
2-4 tbsp Tomato Puree
1 tbsp Chili Powder
1 tsp Ground Cumin
3/4 tsp Ground Paprika
1/4 tsp Dried Oregano
1 mix of Ranch Dressing Mix
Salt & Black Pepper to taste
1 can of Sweetcorn (drained)
1 can of Black Beans (drained)
1 can of Pinto Beans (drained)
These ingredients may seem extensive, but together they create an explosion of flavor that you won’t want to miss!
Chopping the Base
The first step in making taco soup is preparing the base. Start by placing onion, garlic, and jalapenos into a food processor. Pulse until finely chopped. This step is crucial, as the aroma when cooking these ingredients sets the stage for a robust soup.
Once chopped, set this mixture aside to use later.
Preparing the Ranch Dressing
When your savory base is ready, it’s time to prepare the ranch dressing. Simply follow the Ranch Dressing Recipe instructions below. While it may seem like a small step, this dressing adds a creamy and tangy touch that enhances the overall flavor profile of the soup.
With that complete, let’s move on to the cooking!
Cooking in the Pressure Pot
Now it’s time to combine everything in your pressure pot. Begin by setting your pressure pot to saulte or just turning it on without the lid on (if you need to start in a frying pan until you've cooked the beef then just add everything to your pressure pot) heating 2 tsp of olive oil. Add the onion, garlic, and jalapeno mixture, sautéing until fragrant, about 3-4 minutes.
Next, add the beef mince, breaking it apart with a spatula. Cook for 5-7 minutes until it’s browned and makes your kitchen smell incredible.
Once the meat is well-cooked, stir in the cans of chopped tomatoes, passata, and beef stock. Then mix in the tomato puree, chili powder, cumin, paprika, oregano, ranch dressing, and salt and pepper. Stir well to combine all the ingredients.
Adding the Beans and Corn
This taco soup wouldn’t be the same without the textures of beans and corn. Gently fold in the drained sweetcorn, black beans, and pinto beans.
After stirring, close the lid of the pressure pot securely. Cook on high pressure for 20 minutes. While it cooks, you can prepare your preferred toppings!
Choosing Your Toppings
One of the best parts of taco soup is customizing it with your favorite toppings. Here’s a quick guide on what you can serve:
Grated Cheese: A handful of shredded cheddar or Monterey Jack for a deliciously gooey texture.
Sliced Spring Onions: Thinly sliced for a fresh crunch.
Avocado or Guacamole: Adds creaminess that balances the soup's spices.
Shredded Lettuce: Provides a refreshing, crispy texture.
Corn Tortilla Chips: Perfect for adding a satisfying crunch!
Feel free to mix and match based on your family's tastes.
Final Touches
Once your 20 minutes are up, allow the pressure to release naturally, following your pot's instructions. After opening, give the taco soup a good stir, then taste and adjust the seasoning as needed.
Now it’s time to serve! Ladle generous portions into bowls and let each person customize their soup with their favorite toppings.
Storing Leftovers
If you somehow end up with leftovers (though they will be hard to resist!), store the soup in an airtight container in the refrigerator for up to three days. You can reheat on the stove or in the microwave for a quick and satisfying meal later in the week.
A Flavorful Family Meal Awaits
This easy taco soup recipe is perfect for gatherings or weeknight dinners. It fills a 6-liter pressure pot, serving about six people and leaving you with leftovers for lunch the next day.
Grab your ingredients and give this taco soup a try. I promise your family will enjoy every warm, flavorful spoonful!
Happy cooking!
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