Description
This hearty and flavorful Taco Soup combines ground beef, beans, corn, tomatoes, and classic taco seasonings simmered to perfection. It’s a delicious, comforting meal perfect for a quick weeknight dinner or casual gatherings.
Ingredients
Scale
Meat and Aromatics
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
Beans and Vegetables
- 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 (15 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
Liquids and Seasonings
- 2 cups beef broth
- 1 package (1 oz) taco seasoning
- 1/2 tsp chili powder
- Salt and pepper to taste
Instructions
- Brown the ground beef: In a large pot over medium heat, cook the ground beef until fully browned, breaking it up as it cooks. Drain excess fat if needed to keep the soup from being greasy.
- Sauté onion and garlic: Add the diced onion and minced garlic to the browned beef in the pot. Cook for 3-4 minutes until the onion softens and becomes translucent, releasing its flavors.
- Add beans, corn, tomatoes, and broth: Stir in the black beans, kidney beans, corn, diced tomatoes, tomato sauce, and beef broth to the pot. Mix everything together.
- Season the soup: Add the taco seasoning, chili powder, salt, and pepper. Stir well so all the spices blend evenly throughout.
- Simmer the soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let the soup simmer uncovered for 20-25 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
- Serve and garnish: Ladle the hot taco soup into bowls and serve with your favorite toppings like shredded cheese, sour cream, or tortilla chips for added texture and flavor.
Notes
- For a spicier kick, add jalapeños or extra chili powder.
- You can substitute ground turkey or chicken for a leaner option.
- Leftovers keep well in the fridge for up to 3 days and freeze beautifully.
- Serve with cornbread or a simple green salad for a complete meal.
