Easy Taco Soup
A warm, comforting soup that combines the flavors of classic tacos, perfect for any occasion.
Ingredients
For the Soup Base
- 1 lb lean ground beef Can substitute with turkey or chicken.
- 1 Tbsp olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 Tbsp taco seasoning Add more to taste.
- 1 16 oz can beans, drained (kidney or pinto)
- 1 cup corn (canned, fresh, or frozen)
- 1 ½ cups fresh diced tomatoes (about 1 lb) Canned tomatoes can be substituted.
- 2 cups beef broth
Instructions
Cooking the Beef and Vegetables
- Heat olive oil in a large Dutch oven or soup pot over medium-high heat.
- Add ground beef, diced onion, and both bell peppers into the pot and cook, breaking the meat apart until browned and vegetables are softened.
- Spoon out and discard any excess fat.
Adding Flavor
- Stir in minced garlic and taco seasoning. Cook for about one minute.
Creating the Soup Base
- Add beans, corn, fresh diced tomatoes, and beef broth to the pot.
- Bring the mixture to a boil.
Simmering
- Reduce heat to low, cover, and simmer gently for about 15 minutes. Stir occasionally.
Final Touches
- Taste the soup and adjust seasoning as needed.
- Ladle hot taco soup into bowls and serve with your favorite toppings.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Customize with toppings like shredded cheese, diced avocado, sour cream, tortilla chips, or cilantro. Serve with bread or warm tortillas.