Canning Taco Soup Recipe

Taco soup-who doesn’t love it? It’s hearty, comforting, packed with flavor, and can be as spicy (or mild) as you like. Whether you’re looking for a quick weeknight dinner, a meal to impress guests, or a dish that can be made in advance for meal prep, taco soup is a winner every time. But why stop at just making a pot of soup? Let’s take it a step further and turn that delicious taco soup into something you can store, enjoy over weeks, and never get bored of-by canning it!

Canning taco soup is an excellent way to preserve the flavors of the season, give yourself an easy dinner option for busy nights, or share the love with others. This method is perfect for ensuring you always have a warm, comforting bowl ready when you need it. Let’s dive into the details of how you can create a canned version of taco soup that is as convenient as it is delicious!

The beauty of taco soup lies in its versatility. It’s one of those recipes that can be customized based on what you have on hand, and it can easily be made in bulk. Canning taco soup doesn’t need to be complicated. With a bit of prep and the right ingredients, you can have perfectly sealed jars filled with your homemade taco soup ready to enjoy any time.

The process involves creating the soup base, adjusting the seasoning to your liking, then pressure canning it to lock in all the fresh flavors and textures. Once canned, the soup has a long shelf life-typically up to a year when stored properly-and tastes just as amazing when opened as it did the day you made it.

Ingredients Needed

When it comes to canning taco soup, using high-quality ingredients is key to ensuring the flavor and texture are preserved. Here’s a list of everything you’ll need to get started:

Ground Meat (Beef, Chicken, or Turkey) – This is the protein base of the soup. You can opt for ground beef for a classic flavor, or go lean with turkey or chicken for a lighter alternative.
Onion – Adds savory depth and sweetness to balance out the spices.
Garlic – Essential for that aromatic kick, garlic enhances the richness of the soup.
Diced Tomatoes – This will be your main liquid base. It also gives the soup a slightly tangy backdrop.
Tomato Sauce – Complements the diced tomatoes, providing a thicker consistency and a more robust flavor.
Kidney Beans – A great source of protein and fiber, kidney beans add texture and heartiness.
Black Beans – Another great source of protein, these beans bring additional depth to the soup.
Corn – Sweet, tender kernels add a burst of color and flavor, balancing the savory elements.
Taco Seasoning – The magic ingredient that makes taco soup, well, taco soup. You can use store-bought seasoning or make your own mix (see below).
Chili Powder – Adds a slight kick, making the soup bold and flavorful.
Cumin – The earthy, warm flavor of cumin is a key note in the taco seasoning profile.
Salt & Pepper – To taste, for seasoning.
Water or Broth – This will help thin out the soup and add additional flavor. Choose beef or chicken broth for a richer taste, or vegetable broth for a lighter option.
Lime Juice (Optional) – A splash of lime adds a touch of acidity, brightening the soup without overpowering it.

Cooking Instructions

Now that you’ve gathered your ingredients, it’s time to get cooking. Here’s a step-by-step guide on how to make taco soup for canning:

Cook the Ground Meat: In a large pot, brown the ground meat over medium heat. Stir occasionally to break it apart, cooking until fully browned. If there’s excess fat, drain it off.
Sauté the Vegetables: Add chopped onions and garlic to the pot, sautéing until softened and fragrant-about 3-5 minutes.
Add the Tomatoes and Liquids: Stir in the diced tomatoes (with their juice), tomato sauce, and a bit of water or broth. Bring the mixture to a simmer.
Season the Soup: Sprinkle in the taco seasoning, chili powder, cumin, salt, and pepper. Stir well to combine.
Incorporate the Beans and Corn: Add the kidney beans, black beans, and corn. Stir everything together and let the soup simmer for another 10-15 minutes, allowing the flavors to meld.
Adjust Seasoning: Taste the soup and adjust the seasoning to your preference. Add more chili powder for heat or a little more salt if necessary.
Prepare for Canning: Once the soup is cooked and fully flavored, remove it from heat. You’re now ready to can it!

Ingredient Insights

Each ingredient in taco soup serves a specific purpose, both in flavor and texture. Here’s a deeper look into the role of each:

Ground Meat: Aside from providing the soup with protein, ground meat (whether beef, chicken, or turkey) serves as the flavor anchor of the soup. The fat from beef imparts richness, while leaner meats like turkey provide a lighter base.
Tomatoes: Diced tomatoes bring both acidity and moisture to the soup, preventing it from being too thick. Combined with the tomato sauce, they provide a smooth yet hearty base that complements the beans and meat.
Beans: Both kidney and black beans are high in fiber and protein, making them essential for giving taco soup its filling, satisfying quality. They also take on the flavors of the soup, making each bite more flavorful.
Taco Seasoning: This magical blend of chili powder, cumin, paprika, garlic powder, and onion powder gives taco soup its signature taste. Homemade versions allow you to adjust the balance to suit your taste.
Corn: The sweetness of corn helps balance the savory flavors of the beans and meat. Plus, it adds a slight crunch that makes each spoonful interesting.

Expert Tips

When it comes to canning taco soup, a few expert tips can make all the difference:

Don’t Overfill Your Jars: When canning, leave about an inch of headspace in each jar to allow for expansion during processing.
Ensure the Soup Is Hot: Always can soup while it’s still hot, as this helps the jars seal properly.
Use a Pressure Canner: Taco soup is a low-acid food, so it requires a pressure canner for proper preservation. Water bath canning won’t work for this recipe.
Adjust the Spices: Taco soup is all about personal preference when it comes to spice levels. Start mild and add more heat gradually if needed.
Check the Seal: After canning, check that the jars are properly sealed by pressing down on the center of the lid. If it pops back, the jar didn’t seal correctly, and it should be refrigerated and eaten within a few days.

Recipe Variations

Taco soup is highly customizable. Here are some variations to consider:

Vegetarian Taco Soup: Skip the meat and add more beans, corn, or even diced potatoes for extra texture. You can also add a variety of vegetables like zucchini, bell peppers, or carrots.
Spicy Taco Soup: For those who love heat, add chopped jalapeños or a couple of tablespoons of your favorite hot sauce. Chipotle peppers in adobo sauce also add a smoky, spicy kick.
Beef vs. Chicken: Swap out the beef for shredded rotisserie chicken for a lighter version, or even try ground chicken or turkey for a leaner choice.
Creamy Taco Soup: For a richer version, stir in some heavy cream or cream cheese at the end of cooking. This will give the soup a creamy, velvety texture.

Final Words

Canning taco soup isn’t just a great way to preserve a favorite recipe-it’s a way to bring a little taste of home into every season. Whether you’re eating it fresh or opening a jar from months ago, this soup always tastes like comfort in a bowl. Plus, it’s easy to customize to your taste, making it an excellent option for everyone in the family.

Canning Taco Soup Recipe