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Taco Soup

A comforting blend of savory spices, tender beans, and zesty tomatoes, all simmered together for a quick and delicious meal.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef or turkey drained
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (15 oz) corn drained
  • 1 can (28 oz) diced tomatoes with green chilies preferred
  • 1 packet taco seasoning
  • 1 small onion diced
  • 2 cups beef or vegetable broth
  • 1 cup water
Optional Toppings
  • shredded cheese
  • sour cream
  • avocado
  • green onions
  • tortilla strips

Method
 

Cooking
  1. In a large pot over medium heat, add the ground beef or turkey, and cook until browned. Drain any excess fat.
  2. Stir in the diced onion, cooking for about 3-4 minutes until translucent.
  3. Add the black beans, kidney beans, corn, diced tomatoes (with their juices), taco seasoning, broth, and water. Stir to combine everything.
  4. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, stirring occasionally.
  5. Give the soup a taste and adjust seasoning if needed. If you want it spicier, add some hot sauce or red pepper flakes!
  6. Ladle the soup into bowls and top with your favorite toppings like shredded cheese, sour cream, or avocado.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze for up to three months. Reheat on low heat, adding a splash of water or broth if it thickens too much.