Now comes the fun part! I toss in the black beans, corn, and the can of diced tomatoes with their juices. I sprinkle the taco seasoning over the mixture and pour in the broth. The colors start to come together beautifully, creating an inviting soup base. I bring it to a gentle simmer, letting it bubble away for about 20 minutes to allow the flavors to meld. The smell wafting through my kitchen is incredibly tempting, and I often find myself sneaking a taste or two during this stage!
After simmering, I give it a good stir and taste it. Depending on my mood, sometimes I like to add a little more seasoning or even some extra chili powder for a spicier kick. Once satisfied, I serve it hot in bowls, topped generously with shredded cheese, a dollop of sour cream, and a sprinkle of fresh cilantro. Sometimes, I set out a bowl of crispy tortilla chips for everyone to enjoy too. It’s so welcoming and perfect for sharing!
Pro Tips for Best Results
I tested this Taco Soup three ways, and my favorite version has to be with the addition of fresh vegetables like zucchini or spinach. Not only do they add nutrition, but they also enhance the flavor and texture. If you’re trying to sneak in more veggies, this is a great way to do it!
Another tip is to let the soup sit for a few minutes before serving. Letting it rest allows the flavors to deepen, and I always notice that it tastes even better the next day! Plus, it gives me a moment to set the table and prepare those toppings.
Lastly, if you want to prepare this in advance, I’ve had success in prepping all the ingredients ahead of time. Just store everything separately in the fridge, and when you’re ready, it becomes a quick weeknight meal!
Common Mistakes to Avoid
One common mistake I’ve made in the past is forgetting to drain the canned beans and corn. It may seem minor, but the added liquid can make the soup thinner than I like, and I enjoy a heartier texture. Always remember to give them a good rinse before adding them to the pot! (See the next page below to continue…)