Taco Soup
Taco Soup is the ultimate comfort food with a fun taco twist. Made with ground beef, beans, corn, tomatoes, and seasoned with taco seasoning, this soup is hearty, flavorful, and a total crowd-pleaser. It’s easy to make, and you can customize it to your taste. Serve it with your favorite toppings for the full taco experience!
Ingredients
- 1 lb ground beef
- 1 small onion diced
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can corn, drained
- 1 14.5 oz can diced tomatoes
- 1 10 oz can diced tomatoes with green chilies
- 1 packet taco seasoning or homemade seasoning
- 1 cup beef broth
- 1 cup water
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional toppings: shredded cheese sour cream, chopped green onions, tortilla chips, cilantro, lime wedges
Instructions
- Brown the beef:
- In a large pot, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up into crumbles as it cooks. Drain excess fat.
- Cook the onions:
- Add the diced onions to the pot with the beef and cook for 2-3 minutes, until softened.
- Add the seasonings:
- Stir in taco seasoning and cook for another minute to allow the flavors to develop.
- Combine the ingredients:
- Add the black beans, kidney beans, corn, diced tomatoes, tomatoes with green chilies, beef broth, and water to the pot. Stir well to combine.
- Simmer the soup:
- Bring the soup to a simmer over medium heat. Reduce the heat to low and let it simmer for 20-30 minutes, stirring occasionally, to allow the flavors to meld together.
- Taste and adjust seasoning:
- Taste the soup and adjust with salt and pepper as needed. Add more taco seasoning if you like a stronger flavor.
- Serve and garnish:
- Ladle the soup into bowls and top with shredded cheese, sour cream, chopped green onions, cilantro, tortilla chips, or a squeeze of lime—whatever toppings you prefer!
Notes
- This soup is highly customizable! You can use ground turkey or chicken instead of beef, or add other vegetables like bell peppers or zucchini.
- For a spicy kick, add a chopped jalapeño or a few dashes of hot sauce.
- Leftovers store well in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.