Description
This Taco Soup is a hearty and flavorful dish that’s perfect for any time of year. Packed with seasoned ground beef, beans, corn, tomatoes, and topped with your favorite taco fixings, it’s a quick, easy, and comforting one-pot meal. Great for feeding a crowd or meal prepping for the week ahead!
Ingredients
Scale
- 1 lb ground beef (or ground turkey)
- 1 medium onion (chopped)
- 1 packet taco seasoning (or homemade taco seasoning)
- 1 (15 oz) can kidney beans (drained and rinsed)
- 1 (15 oz) can black beans (drained and rinsed)
- 1 (15 oz) can corn (drained)
- 1 (14.5 oz) can diced tomatoes (with green chilies, optional)
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (8 oz) can tomato sauce
- 2 cups beef broth (or chicken broth)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped green onions, tortilla chips, jalapeños
Instructions
- Cook the Ground Beef:
In a large pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat if necessary. - Season the Beef:
Stir in the taco seasoning, chili powder, cumin, garlic powder, onion powder, and salt and pepper to taste. Stir to combine, ensuring the beef is well-coated with the spices. - Add the Vegetables and Liquids:
Add the kidney beans, black beans, corn, diced tomatoes, tomato sauce, and beef broth to the pot. Stir well to combine.
Bring the mixture to a simmer over medium heat. Once it starts simmering, reduce the heat to low and let it cook for about 15-20 minutes, stirring occasionally. This allows the flavors to meld together. - Taste and Adjust:
Taste the soup and adjust the seasoning if needed, adding more salt, pepper, or chili powder to suit your taste. - Serve:
Ladle the taco soup into bowls and top with your favorite toppings such as shredded cheese, sour cream, chopped green onions, tortilla chips, and jalapeños.
Notes
- For a spicier soup, add diced jalapeños to the soup base or top with hot sauce.
- You can make this recipe vegetarian by omitting the ground beef and using vegetable broth, and adding extra beans and vegetables like bell peppers and zucchini.
- This soup is also great for meal prep and freezes well for future meals.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl of soup
- Calories: 330
- Sugar: 7g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 23g
- Cholesterol: 45mg