Description
This Taco Soup recipe is a hearty and flavorful dish that is perfect for a cozy meal. Packed with ground beef, beans, corn, and a blend of spices, it’s a satisfying one-pot meal that is sure to please everyone at the table.
Ingredients
Scale
Ingredients:
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can diced tomatoes
- 1 (10-ounce) can Rotel (diced tomatoes with green chilies)
- 1 (1-ounce) packet taco seasoning
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 3 cups beef broth
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, tortilla chips, avocado, chopped cilantro
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook until soft, about 3–4 minutes.
- Stir in the garlic and cook for 1 minute more.
- Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
- Stir in the black beans, kidney beans, corn, diced tomatoes, Rotel, taco seasoning, cumin, chili powder, and beef broth.
- Bring the mixture to a boil, then reduce heat and simmer for 20–25 minutes to allow the flavors to meld.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot with your favorite toppings.
Notes
- This soup gets better the next day!
- For a vegetarian version, skip the beef and use vegetable broth.
- You can also cook it in a slow cooker on low for 4–6 hours.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 940mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 55mg
