Description
This Easy Taco Soup recipe is a flavorful and hearty one-pot meal that is perfect for busy weeknights. Packed with ground beef, beans, corn, and delicious Mexican-inspired spices, this soup is sure to be a family favorite.
Ingredients
Scale
For the soup:
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 garlic cloves (minced)
- 1 (15 oz) can black beans (drained and rinsed)
- 1 (15 oz) can corn (drained)
- 1 (15 oz) can diced tomatoes
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1 (15 oz) can kidney beans (drained and rinsed)
- 1 packet taco seasoning
- 1 teaspoon ground cumin
- 2 cups beef broth
- Salt and pepper to taste
Optional toppings:
- Shredded cheese
- Sour cream
- Tortilla chips
- Sliced avocado
- Chopped cilantro
Instructions
- Heat olive oil: In a large pot over medium heat, heat olive oil.
- Sauté onion and garlic: Add diced onion and cook until softened. Stir in garlic and cook for another 30 seconds.
- Cook beef: Add ground beef and cook until browned. Drain excess fat if needed.
- Add seasonings and ingredients: Stir in taco seasoning and cumin. Add black beans, corn, both types of diced tomatoes, kidney beans, and beef broth.
- Simmer: Bring to a boil, then reduce heat and simmer for 20–25 minutes, stirring occasionally.
- Adjust seasoning and serve: Taste and adjust salt and pepper if needed. Serve hot with desired toppings.
Notes
- For a spicier version, add a chopped jalapeño or a dash of hot sauce.
- This soup freezes well and is perfect for meal prep.
- You can substitute ground turkey or chicken for the beef.
Nutrition
- Serving Size: 1.5 cups
- Calories: 340
- Sugar: 6g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 45mg
