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Easy Friendsgiving Taco Soup Bar for a Crowd

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A customizable taco soup bar that’s perfect for feeding a crowd without spending all day in the kitchen. This quick and easy recipe features a smoky, savory soup base with all the fixings for everyone to build their perfect bowl.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 2 pounds ground beef (80/20 works great; drain excess fat if needed)
  • 1 packet taco seasoning (I use McCormick, but any brand works)
  • 1 teaspoon smoked paprika
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 can (15 ounces) corn kernels, drained (or frozen corn, thawed)
  • 1 can (14.5 ounces) diced tomatoes with green chilies (Rotel is my go-to)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 4 cups low-sodium beef broth (chicken broth works too)
  • 1 tablespoon tomato paste
  • Salt and black pepper to taste
  • Shredded cheddar or Mexican blend cheese (for toppings)
  • Sour cream or Greek yogurt (for toppings)
  • Fresh cilantro, chopped (for toppings)
  • Diced avocado (for toppings; squeeze lime juice on top to prevent browning)
  • Lime wedges (for toppings)
  • Crushed tortilla chips or crispy taco shells, broken into pieces (for toppings)
  • Thinly sliced radishes (for toppings)
  • Pickled jalapeños (for toppings)
  • Hot sauce (for toppings; Cholula or Valentina are my favorites)

Instructions

  1. Prep your ingredients first. Dice the onion, mince the garlic, drain and rinse the beans, and drain the corn.
  2. Heat the olive oil in your Dutch oven over medium-high heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until the onion is soft and translucent.
  3. Add the minced garlic and cook for another 30 seconds, just until fragrant.
  4. Add the ground beef to the pot. Break it up with your wooden spoon and cook for 6 to 8 minutes, until it’s browned all the way through. If there’s excess fat, drain it off carefully.
  5. Sprinkle the taco seasoning and smoked paprika over the beef. Stir well to coat every bit of meat. Let it cook for about 1 minute, stirring constantly, until the spices are fragrant.
  6. Stir in the tomato paste and cook for another minute.
  7. Add the canned ingredients: black beans, pinto beans, corn, diced tomatoes with green chilies, and fire-roasted diced tomatoes. Stir everything together until it’s well combined.
  8. Pour in the beef broth and stir well. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15 to 20 minutes.
  9. Taste and adjust seasoning. Add salt and black pepper as needed.
  10. While the soup simmers, set up your toppings bar. Arrange all the toppings in small bowls.
  11. Ladle the soup into bowls and let everyone customize their own. Serve with lime wedges and extra hot sauce on the side.

Notes

This soup is actually better the next day as flavors meld. Make it ahead and reheat gently. For a vegetarian version, skip the beef and add an extra can of beans plus diced zucchini or bell peppers. For a spicy version, add a diced jalapeño with the onions and use hot Rotel. The soup freezes beautifully for up to 3 months.

Nutrition

Keywords: taco soup, friendsgiving, crowd-pleaser, easy dinner, ground beef, soup bar, customizable, make-ahead, gluten-free

Find it online: https://jollyfork.com/easy-friendsgiving-taco-soup-bar-for-a-crowd/