Description
A hearty and flavorful Taco Soup made with ground beef, beans, corn, tomatoes, and traditional taco seasoning. Perfectly spiced and ready in just 25 minutes, this comforting soup is ideal for a quick and satisfying meal, garnished with your favorite toppings like sour cream, cheddar cheese, avocado, cilantro, or tortilla chips.
Ingredients
Units
Scale
Main Ingredients
- 1 lb ground beef
- 2 (14.5 oz) cans diced tomatoes with green chiles, undrained (or 3 (10 oz) Rotel cans)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (16 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can whole kernel corn, drained
- 1 (8 oz) can tomato sauce
- 1 (1.25 oz) package taco seasoning
- 1 cup beef broth or water (optional)
Instructions
- Brown the Beef: In a large Dutch oven or pot, heat a tablespoon of olive oil if using lean beef. Add ground beef and cook over medium heat, stirring occasionally, until it is browned and no longer pink.
- Add the Ingredients: To the pot, add diced tomatoes with green chiles, black beans, kidney beans, corn, tomato sauce, and the taco seasoning packet. Stir everything together to combine well.
- Simmer the Soup: Pour in beef broth or water if you prefer a thinner consistency. Bring the mixture to a boil, then reduce the heat to medium and let it simmer for 20 minutes, allowing the flavors to meld beautifully.
- Season and Serve: Taste the soup and add salt and pepper as desired. Ladle the soup into bowls and garnish with sour cream, shredded cheddar cheese, diced avocado, fresh cilantro, or crunchy tortilla chips for extra texture and flavor.
- Store Leftovers: Transfer any leftover soup to an airtight container and refrigerate. It stays fresh for up to 3-4 days and tastes even better the next day.
Notes
- Taco Soup is a quick and spicy meal perfect for cold nights, ready in just 25 minutes.
- If you prefer a vegetarian version, substitute ground beef with plant-based meat or additional beans, and use vegetable broth instead of beef broth.
- Adjust the heat of the soup by choosing mild or spicy diced tomatoes with green chiles or adding extra chili powder.
- Leftover soup can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
- Feel free to customize toppings to your taste, such as jalapeños, chopped onions, or sour cream alternatives.
Nutrition
- Serving Size: 1 serving (1/12 of recipe)
- Calories: 68 kcal
- Sugar: 0.03 g
- Sodium: 107 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2.1 g
- Trans Fat: 0.2 g
- Carbohydrates: 0.1 g
- Fiber: 0.03 g
- Protein: 8 g
- Cholesterol: 25 mg
