Description
Easy Taco Soup is a hearty, flavorful soup that combines the bold tastes of tacos with simple ingredients like ground beef, beans, corn, and tomatoes. It’s quick to make and ideal for a comforting family meal.
Ingredients
- 1 lb lean ground beef
- 1 tbsp olive oil
- 1 medium onion, finely diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp taco seasoning (homemade or store-bought)
- 16 oz can beans, drained (kidney or pinto)
- 1 cup corn (canned, fresh, or frozen)
- 1 ½ cups diced tomatoes (from ~1 lb fresh or canned)
- 2 cups beef broth
- Salt and pepper, to taste
- Optional toppings: shredded cheese, sour cream, chopped green onions, tortilla chips, avocado, jalapeños
Instructions
- In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the ground beef, finely diced onion, and diced bell peppers. Sauté, breaking up the beef with a spatula, until the beef is browned and cooked through, and the vegetables are softened. Drain any excess fat if necessary.
- Stir in the minced garlic and taco seasoning. Cook for an additional minute until fragrant.
- Add the drained beans, corn, diced tomatoes, and beef broth to the pot. Stir to combine all ingredients.
- Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 15 minutes to allow the flavors to meld. Stir occasionally.
- Taste the soup and adjust seasonings with salt and pepper, or more taco seasoning, as desired.
- Serve the taco soup hot with your favorite toppings, such as shredded cheese, a dollop of sour cream, chopped green onions, and crushed tortilla chips.
Notes
- This recipe is customizable; add more heat with jalapeños if desired.
- For a vegetarian version, substitute ground beef with plant-based meat or additional beans.
- Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.