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Taco Soup with Fritos

This Taco Soup with Fritos is a comforting, flavor-packed dish loaded with ground beef, beans, corn, and tomatoes, all simmered in a spiced broth. The crispy Fritos on top add the perfect crunch!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Soup
Cuisine American, Mexican
Servings 6

Ingredients
  

  • 1 lb 450g ground beef or ground turkey
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 packet 1 oz taco seasoning mix
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz corn, drained
  • 1 can 10 oz Rotel diced tomatoes with green chilies
  • 1 can 15 oz tomato sauce
  • 2 cups 480ml beef broth or chicken broth
  • 1/2 teaspoon salt adjust to taste
  • 1/4 teaspoon black pepper
  • 1 bag 9 oz Fritos corn chips, for topping
  • 1 cup shredded cheddar cheese for garnish
  • 1/2 cup sour cream for garnish
  • 1/4 cup chopped fresh cilantro for garnish

Instructions
 

Brown the Meat:

  • In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned.
  • Drain excess fat if needed.

Sauté the Aromatics:

  • Add chopped onion and cook for 2-3 minutes until softened.
  • Stir in minced garlic and cook for another 30 seconds.

Season the Meat:

  • Add taco seasoning, cumin, and chili powder. Stir well to coat the meat with spices.

Add Beans, Corn, and Tomatoes:

  • Stir in black beans, kidney beans, corn, Rotel tomatoes, tomato sauce, and beef broth.
  • Season with salt and black pepper.

Simmer the Soup:

  • Bring the mixture to a boil, then reduce the heat to low.
  • Let it simmer uncovered for 15-20 minutes, stirring occasionally.

Serve and Garnish:

  • Ladle the taco soup into bowls.
  • Top with a handful of crushed Fritos, shredded cheddar cheese, sour cream, and chopped cilantro.

Notes

  • Meat Substitutions: Swap ground beef for ground turkey or shredded rotisserie chicken.
  • Vegetarian Option: Omit the meat and use an extra can of beans.
  • Spicy Version: Add diced jalapeños or a teaspoon of cayenne pepper.
  • Make It Creamy: Stir in 4 oz of cream cheese before serving for a creamy texture.
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months.