Easy Taco Soup
This recipe is perfect for a weeknight meal – it’s hearty, flavorful, and comes together in under 30 minutes.
Ingredients:
- 1 pound ground beef (or ground turkey, chicken)
- 1 medium onion, chopped
- 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, undrained (fire roasted for a smoky flavor)
- 1 (15 oz) can tomato sauce
- 2 tablespoon taco seasoning
- 4 cups beef broth (or vegetable broth for a vegetarian option)
- Optional toppings: shredded cheese, sour cream, avocado, chopped fresh cilantro, tortilla chips
Cooking Guide:
- In a large pot or Dutch oven, brown the ground beef and onion over medium heat until the beef is cooked through and the onion is softened. Drain any excess grease.
- Add the remaining ingredients – kidney beans, black beans, corn, diced tomatoes, tomato sauce, taco seasoning, and beef broth – to the pot. Stir well to combine.
- Bring the soup to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the flavors meld.
- Taste and adjust seasonings as needed. You can add more taco seasoning for a stronger flavor, or a pinch of salt and pepper to taste.
Tips:
- Make it ahead: This soup is even better the next day, so feel free to make a double batch and store leftovers in the refrigerator for up to 4 days.
- Customize the spice level: If you prefer a milder soup, use a mild taco seasoning or diced tomatoes without green chiles. For a spicier soup, use a hot taco seasoning or add a diced jalapeno pepper to the pot with the onion.
- Add extra veggies: Feel free to throw in some chopped green bell pepper, zucchini, or carrots for extra flavor and nutrition.
- Garnish it up: When serving, let everyone customize their bowls with their favorite toppings. Some ideas include shredded cheese, sour cream, avocado, chopped fresh cilantro, and tortilla chips.
Enjoy this easy and delicious Taco Soup!
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