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Description
A hearty and flavorful taco soup recipe, perfect for a quick and delicious meal.
Ingredients
- 1 pound lean ground beef
- 1 medium onion, chopped
- 1 (1.25 ounce) package taco seasoning mix
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can whole kernel corn, drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can diced tomatoes with green chiles (like Ro-Tel), undrained
- 4 cups beef broth
- Toppings: shredded cheese, sour cream, crushed tortilla chips
Instructions
- In a large stockpot or Dutch oven, cook the ground beef and chopped onion over medium-high heat until the meat is browned and crumbled. Drain off any excess grease.
- Stir in the taco seasoning mix and cook for one minute more.
- Add the pinto beans, black beans, corn, diced tomatoes, and diced tomatoes with green chiles to the pot.
- Pour in the beef broth and stir to combine all ingredients.
- Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes to allow the flavors to meld. For a richer flavor, simmer for up to an hour.
- Ladle the soup into bowls and serve hot with your desired toppings, such as shredded cheddar cheese, a dollop of sour cream, and a sprinkle of crushed tortilla chips.
Notes
- For a vegetarian option, omit the ground beef and use vegetable broth.
- Adjust the spice level by using a milder or spicier variety of diced tomatoes with green chiles.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.