Description
This hearty taco soup is packed with flavor and perfect for a cozy meal.
Ingredients
Scale
- 1 pound lean ground beef
- ⅓ cup diced yellow onion (optional)
- 3–4 cloves garlic (minced)
- 1 ounce taco seasoning (Old El Paso or Kinder’s)
- 1 ounce ranch seasoning mix (dry)
- 28 ounces crushed tomatoes
- 4 ounces green chiles
- 15 ounces kidney beans
- 15 ounces black beans
- 12 ounces frozen fire-roasted corn (or 15-ounce can, drained)
- 2 cups beef broth
- ½ teaspoon black pepper
- ½ teaspoon salt (or to taste)
- shredded Mexican blend or cheddar cheese
- sour cream
- diced or sliced avocado
- tortilla chip strips or Fritos
- cilantro
- pickled or fresh sliced jalapeños
Instructions
- To a large dutch oven or soup pot, over medium-high heat, add the ground beef and diced onion. Cook until the beef is fully browned and onions are translucent. If needed, drain the excess fat from the pot.
- Add the minced garlic to the ground beef and sauté for 1 minute.
- Add in taco seasoning, crushed tomatoes, green chiles, kidney beans, black beans, corn, beef broth, black pepper, and salt (to taste).
- Bring to a low boil, then reduce heat, cover, and simmer for 20-30 minutes, stirring occasionally, before serving.
- Garnish with desired toppings.
Notes
- This recipe is customizable; feel free to add or omit any ingredients based on your preferences.
- Adjust the seasoning to taste, especially the salt as it can vary based on the brands used.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 60mg