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Spiced Taco Soup

This taco soup features a hearty mixture of beans, ground meat, and vegetables simmered with spices, including smoked paprika and cinnamon, which add warmth and depth to the dish. The soup develops a rich, thick consistency with a vibrant aroma and a slightly smoky, spicy flavor profile, topped with melted cheese and fresh lime for a bright finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef or turkey or other ground meat
  • 1 chop onion finely chopped
  • 3 cloves garlic minced
  • 1 can (15 oz) diced tomatoes undrained
  • 2 cups chicken or vegetable broth
  • 1 can (15 oz) black beans rinsed and drained
  • 1 cup corn kernels frozen or fresh
  • 1 tsp smoked paprika or regular paprika
  • 1/2 tsp cinnamon ground
  • 1 cup shredded cheese cheddar or Mexican blend
  • to taste lime juice freshly squeezed

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or stirring utensil

Method
 

  1. Heat the large pot over medium heat, then add the ground meat, breaking it apart with the spoon as it browns and releases a savory aroma.
  2. Add the chopped onions and cook for about 3-4 minutes, stirring occasionally, until they soften and become translucent.
  3. Stir in the minced garlic and cook for another 30 seconds until fragrant, bringing a robust aroma to the mixture.
  4. Add the spices—smoked paprika and cinnamon—and stir well, coating the meat and vegetables evenly with the smoky, warm spice scent.
  5. Pour in the diced tomatoes along with their juices, stirring to combine and releasing a burst of tomato aroma as it heats.
  6. Add the broth, black beans, and corn, bringing all ingredients to a gentle simmer; this helps the flavors meld and the soup to thicken slightly.
  7. Reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes, stirring occasionally and allowing the flavors to deepen.
  8. Uncover the soup and stir in the shredded cheese, allowing it to melt and create a creamy, cheesy swirl throughout the broth.
  9. Turn off the heat, then squeeze fresh lime juice into the soup, stirring to add brightness and balance the smoky spices.
  10. Taste and adjust seasoning if needed, then ladle the hot savory soup into bowls, ready to serve with optional toppings like extra cheese, cilantro, or sour cream.

Notes

For deeper flavor, let the soup sit overnight to allow the spices to fully meld. Adjust spice levels to taste, adding more smoked paprika or cinnamon for a stronger kick.