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Kid-Approved Friendsgiving Taco Soup Bar: Easy 20-Minute Recipe

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A quick and easy taco soup bar perfect for Friendsgiving or weeknight dinners. Ready in 20 minutes with simple pantry ingredients, this customizable soup features a toppings bar that pleases both kids and adults.

Ingredients

Scale
  • 1 pound ground beef (80/20 recommended)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 can (15 ounces) corn, drained
  • 1 can (14.5 ounces) diced tomatoes with green chiles (like Rotel)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 2 cups low-sodium beef broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground cinnamon
  • Salt and black pepper to taste (start with ½ teaspoon salt and ¼ teaspoon pepper)
  • Shredded cheddar or Mexican blend cheese (about 2 cups)
  • Sour cream (or Greek yogurt)
  • Crushed tortilla chips (like Tostitos Scoops)
  • Diced avocado (tossed with lime juice)
  • Fresh cilantro, chopped
  • Lime wedges
  • Diced jalapeño (optional)
  • Hot sauce (optional)

Instructions

  1. Brown the beef: Set your pot over medium-high heat and add the ground beef. Break it up with a wooden spoon as it cooks, scraping up any brown bits. Cook for 5-6 minutes until fully browned. Drain excess fat if needed, leaving about 1 tablespoon.
  2. Cook the aromatics: Add the diced onion to the pot with the beef. Cook for 3-4 minutes until translucent. Add the minced garlic and cook for 30 seconds more until fragrant.
  3. Add the seasonings: Sprinkle chili powder, cumin, smoked paprika, onion powder, garlic powder, oregano, and cinnamon over the beef and onion mixture. Stir and cook for 1 minute to toast the spices.
  4. Pour in the liquids and tomatoes: Add diced tomatoes with green chiles, fire-roasted diced tomatoes, and tomato sauce. Stir to combine, scraping the bottom of the pot. Pour in the beef broth and stir well.
  5. Add the beans and corn: Stir in the drained black beans, pinto beans, and corn. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  6. Taste and adjust: After 10 minutes, taste the soup and add salt and pepper as needed. Adjust other seasonings if desired.
  7. Set up the toppings bar: While the soup simmers, arrange toppings (cheese, sour cream, chips, avocado, cilantro, lime wedges, jalapeño, hot sauce) in small bowls with serving spoons.
  8. Serve: Ladle the soup into bowls and let everyone build their own bowl with desired toppings.

Notes

Don’t skip the cinnamon—it rounds out the acidity without making it sweet. Toast spices in fat for best flavor. Soup is even better the next day. For a vegetarian version, skip the beef and add an extra can of beans. For slow cooker, brown beef and onions first, then cook on low for 4-6 hours. Store soup and toppings separately. Freezes well for up to 3 months.

Nutrition

Keywords: taco soup, Friendsgiving, easy dinner, 20-minute meal, kid-friendly, soup bar, ground beef, black beans, pinto beans, corn, toppings bar

Find it online: https://sparklespoon.com/kid-approved-friendsgiving-taco-soup-bar-easy-20-minute-recipe/