Taco Soup
A warm and hearty taco soup featuring seasoned ground beef, beans, corn, and zesty tomatoes, perfect for weeknight dinners or family gatherings.
Ingredients
Main Ingredients
- 1 lb ground beef Can substitute with ground turkey or chicken for a lighter version.
- 1 onion, chopped
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 2 cups beef broth Can use vegetable broth for a vegetarian option.
- 1 packet taco seasoning Can substitute with chili powder, cumin, garlic powder, and onion powder.
- Salt and pepper to taste
Optional Toppings
- sour cream For garnish.
- cheese For garnish.
- avocado For garnish.
- cilantro For garnish.
Instructions
Cooking
- In a large pot, brown the ground beef with the chopped onion over medium heat. Ensure the beef is fully cooked, then drain any excess fat.
- Add the rinsed black beans, kidney beans, corn, diced tomatoes, beef broth, and taco seasoning to the pot. Stir until everything is well combined, and bring the mixture to a simmer.
- Let your taco soup cook for about 20 minutes, stirring occasionally. Taste and adjust the seasoning with salt and pepper as needed.
- Serve hot in bowls, garnished with your choice of toppings like sour cream, cheese, avocado, and fresh cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months. Reheat on the stove or microwave until heated through.