Ingredients

For the Soup Base:

1 lb ground beef or ground turkey

1 medium onion, chopped

2 cloves garlic, minced

1 (15 oz) can diced tomatoes

1 (8 oz) can tomato sauce

4 cups chicken or beef broth

1 packet taco seasoning (or homemade taco seasoning)

1 teaspoon chili powder

½ teaspoon ground cumin

½ teaspoon paprika

1 cup uncooked pasta (rotini or elbow macaroni work well)

1 cup frozen corn kernels

1 (4 oz) can diced green chilies (optional)

Salt and pepper, to taste

For the Toppings:

Shredded cheddar cheese

Sour cream or Greek yogurt

Fresh cilantro, chopped

Sliced jalapeños (optional)

Crushed tortilla chips or tortilla strips

Instructions

Cook the Meat and Vegetables:

In a large pot, heat a drizzle of olive oil over medium-high heat. Add the ground beef or turkey, breaking it up with a spoon as it cooks. Once browned, add the chopped onion and minced garlic, and sauté until the onion softens, about 3-4 minutes.

Add the Soup Ingredients:

Stir in the diced tomatoes, tomato sauce, chicken or beef broth, taco seasoning, chili powder, cumin, and paprika. Bring the soup to a simmer and cook for 10-15 minutes to allow the flavors to blend.

Cook the Pasta:

Add the uncooked pasta, frozen corn, and diced green chilies (if using) to the soup. Stir to combine and cook for 10-12 minutes, or until the pasta is tender and the soup has thickened slightly.

Adjust Seasoning:

Taste the soup and adjust seasoning with salt and pepper if needed.

Serve:

Ladle the soup into bowls and top with shredded cheddar cheese, a dollop of sour cream or Greek yogurt, fresh cilantro, sliced jalapeños, and crushed tortilla chips or strips for crunch.

Enjoy this fun, flavorful taco pasta soup that’s sure to satisfy! Let me know if you’d like any changes!