Description
This easy Taco Soup recipe is a one-pot, hearty meal packed with ground beef, beans, tomatoes, corn, and bold Tex-Mex flavors. Perfect for busy weeknights, this comforting soup is fast, freezer-friendly, and customizable with your favorite toppings. A must-try for lovers of taco-inspired dishes!
Ingredients
1 tablespoon olive oil
1 pound ground beef
1 medium yellow onion, diced
3 cloves garlic, minced
2 tablespoons taco seasoning
1 teaspoon salt
½ teaspoon black pepper
1 can (14.5 oz) diced tomatoes
1 can (10 oz) Rotel (diced tomatoes with green chiles)
1 can (15 oz) corn, drained
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
3 cups beef broth
Instructions
1. Heat olive oil in a large soup pot over medium heat. Add diced onion and sauté until soft, about 5 minutes.
2. Add minced garlic and cook for another minute until fragrant.
3. Add the ground beef and cook, breaking it apart with a spatula, until browned. Drain excess fat.
4. Stir in taco seasoning, salt, and black pepper until beef is well-coated.
5. Add diced tomatoes, Rotel, corn, black beans, pinto beans, and beef broth. Stir to combine.
6. Bring soup to a gentle boil, then reduce heat to low.
7. Simmer uncovered for 25 minutes to blend the flavors.
8. Taste and adjust seasoning if necessary. Serve hot with toppings of choice.
Notes
This soup tastes even better the next day after the flavors have melded.
Feel free to substitute ground turkey or chicken for a lighter option.
For added spice, stir in a few dashes of hot sauce or diced jalapeños.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 45mg