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
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
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.
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Notes
Customize with toppings like shredded cheese, diced avocado, sour cream, tortilla chips, or cilantro. Serve with bread or warm tortillas.