Description
A bold and hearty taco soup loaded with seasoned ground beef, beans, corn, and tomatoes in a flavorful broth. This easy one-pot meal is perfect for busy weeknights and tastes even better the next day.
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 (14.5 oz) can diced tomatoes
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup corn kernels
- 3 cups beef broth
- Salt and pepper, to taste
Optional Toppings
- Shredded cheese
- Sour cream
- Tortilla chips
- Avocado
- Cilantro
Instructions
- Cook Beef and Onion: In a large pot over medium heat, cook the ground beef and diced onion until the beef is browned and the onions are softened. Once cooked, drain any excess grease to avoid a greasy soup.
- Add Garlic: Add the minced garlic to the pot and cook for 30 seconds, just until fragrant to enhance the flavor base.
- Combine Ingredients: Stir in the taco seasoning packet, canned diced tomatoes, diced tomatoes with green chilies, black beans, kidney beans, corn kernels, and the beef broth. Mix thoroughly to combine all flavors.
- Simmer: Bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook uncovered for 20 to 25 minutes, allowing the flavors to meld and the soup to thicken slightly.
- Season and Serve: Taste the soup and season with salt and pepper as needed. Serve hot with your choice of optional toppings such as shredded cheese, sour cream, tortilla chips, avocado slices, and fresh cilantro for added flavor and texture.
Notes
- For a lighter version, substitute the ground beef with ground turkey.
- Add jalapeños or your favorite hot sauce to make the soup spicier.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
