Description
A hearty and flavorful Taco Soup, perfect for a quick and satisfying meal. This recipe combines ground meat, beans, corn, tomatoes, and seasonings for a delicious Tex-Mex inspired soup.
Ingredients
- 1 lb ground beef or turkey
- 1 large onion, chopped
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can Rotel diced tomatoes with green chilies, undrained
- 1 (15 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 1 (1 oz) packet taco seasoning mix
- 1 (1 oz) packet ranch dressing mix (dry)
- 2-3 cups water or beef broth
- Optional toppings: shredded cheese, sour cream, crushed tortilla chips, avocado, fresh cilantro
Instructions
- In a large pot or Dutch oven, brown the ground beef or turkey over medium-high heat. Drain off any excess fat.
- Add the chopped onion to the pot and cook until softened, about 5 minutes.
- Stir in the drained kidney beans, pinto beans, and corn. Add the undrained Rotel tomatoes, diced tomatoes, and tomato sauce.
- Pour in the taco seasoning mix and ranch dressing mix. Stir well to combine all ingredients.
- Add 2-3 cups of water or beef broth, depending on your desired soup consistency. Start with less and add more if you prefer a thinner soup.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 20-30 minutes to allow the flavors to meld. Simmering longer will deepen the flavor.
- Serve hot with your favorite taco soup toppings, such as shredded cheese, sour cream, crushed tortilla chips, diced avocado, or fresh cilantro.
Notes
- For a spicier soup, use Rotel with hotter chilies or add a pinch of cayenne pepper.
- This soup can be made ahead of time and reheats well. The flavors often deepen overnight.
- Feel free to customize the beans and vegetables to your preference. Black beans are a great addition.