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Description
This taco soup recipe is quick to make and full of flavor. It’s a simple meal perfect for a weeknight dinner.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies
- 1 (15 ounce) can tomato sauce
- 1 packet taco seasoning
- 4 cups beef broth
- Optional toppings: shredded cheese, sour cream, avocado
Instructions
- Brown ground beef in a large pot over medium-high heat. Drain any excess grease.
- Add onion and green bell pepper to the pot and cook until softened, about 5 minutes.
- Stir in black beans, kidney beans, corn, diced tomatoes and green chilies, tomato sauce, and taco seasoning.
- Pour in beef broth and bring to a simmer.
- Reduce heat and let simmer for 15-20 minutes to allow flavors to meld.
- Serve hot with your favorite toppings.
Notes
- For a vegetarian option, omit the ground beef and add an extra can of beans or vegetables.
- You can adjust the amount of taco seasoning to your preference.
- This soup tastes even better the next day, so it’s great for meal prepping.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg