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Taco Soup

A hearty and flavorful taco-inspired soup packed with ground beef, beans, corn, and tomatoes, seasoned with taco spices for a quick and customizable weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound ground beef
  • 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
  • 1 packet taco seasoning
  • 4 cups beef broth
  • 1 cup chopped onion
  • 1 cup chopped bell pepper
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Can opener
  • Measuring cups and spoons

Method
 

  1. Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add 1 pound ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes.
  2. Add 1 cup chopped onion and 1 cup chopped bell pepper to the pot. Sauté over medium-high heat until vegetables are softened, about 3-4 minutes.
  3. Stir in 1 can (15 oz) black beans, 1 can (15 oz) kidney beans, and 1 can (15 oz) corn. Cook for 1-2 minutes to combine textures.
  4. Pour in 1 can (28 oz) diced tomatoes with green chilies and stir to combine.
  5. Sprinkle 1 packet taco seasoning over the mixture and stir well to evenly distribute the spices.
  6. Pour in 4 cups beef broth and bring the soup to a gentle simmer over medium heat.
  7. Reduce heat to low and let the soup simmer, uncovered, for 20 minutes to allow flavors to meld.
  8. Season with salt and pepper to taste, then remove from heat and serve hot with desired toppings.

Notes

For extra flavor, let the soup sit for a few hours or refrigerate overnight to allow flavors to deepen.