A flavorful and filling soup topped with all the fixings. This easy taco soup is one of our go-to dinners. It’s a delicious, Mexican-inspired twist on traditional chili.
One of my favorite things to make for dinner during winter is soup. Our son loves chili, so we make that almost weekly. I like to switch it up from time to time depending on what’s leftover in the fridge and pantry. When we have enchiladas or tacos we always have some cilantro and green onions to spare. Instead of letting them go to waste I grabbed them, along with some frozen corn and a can of diced green chiles, and made this insanely flavorful chili.
While this chili may look complicated, it only takes about 15 minutes to prep and 15 minutes to start. The stovetop takes care of the rest. It’s perfect for chilly nights, busy nights, or when you need to feed a crowd (because doubling it is super easy).
To start you’ll want to grab a large stockpot or a dutch oven. I always use one of my large enameled Le Creuset ovens when I make soup. It cooks anything and everything like a boss. While it’s definitely an investment piece, it’s well worth it!
Place it over medium heat, then add the oil. You can use any oil you have on hand, I generally grab avocado oil when making Mexican food or when using high heat because of its smoke point. When the oil is hot, add the corn and saute. The corn should start to brown in spots, which is what we want. Color = flavor. Add the onion, continue cooking, then add the ground beef.
Do you have to use ground beef in chili?
Ground beef is traditional, however ground turkey or chicken would be delicious as well.
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