Cooking After Class: 30 Minute Taco Soup

I’ve been on a taco kick lately. We eat tacos A LOT at our house so when I saw this Taco Soup recipe, it seemed like something I just HAD to try. I’m sure glad I did…it was delicious!

I really liked the soup with a little plain greek yogurt mixed in…gave it a nice creamy flavor. The kids liked it loaded with cheddar cheese 🙂 I didn’t add any cheese on my soup and didn’t feel like it was missing anything.

I used my Tramontina Dutch Oven to make this soup. For this recipe, I used the larger size in this set. I love the color and how versatile it is. I don’t know what I did without my dutch ovens!

Substitutions/Additions made by Cooking After Class for 30 Minute Taco Soup:

used ground venison instead of beef
I used a drained can of corn instead of frozen corn
I was a little worried that this was going to be too spicy for the kids but they all liked it. I did cut the cayenne pepper to closer to 1/8 tsp but kept the chili powder as written in the recipe.

Tips from Cooking After Class for making 30 Minute Taco Soup:

There wasn’t a ton of broth. If you prefer a soup with more broth, add a little more chicken and/or beef broth. The thicker soup was perfect for us. The kids loved it topped with cheese and used tortilla chips to eat it as more of a dip than a soup.

RECIPE: 30 Minute Taco Soup