Taco Soup
A flavorful, hearty soup inspired by the classic taco — packed with ground beef, beans, corn, tomatoes, and bold spices.
Ingredients
- 1 lb (450 g) ground beef (or ground turkey/chicken)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 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 (15 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 packet taco seasoning (or homemade)
- 1 cup beef broth (or chicken broth)
- Salt and pepper, to taste
Optional Toppings:
- Shredded cheese
- Sour cream
- Sliced jalapeños
- Chopped cilantro
- Crushed tortilla chips or strips
- Diced avocado
Instructions
- Brown the meat: In a large pot or Dutch oven, cook ground beef and onion over medium heat until beef is browned. Drain excess fat.
- Add garlic and seasoning: Stir in minced garlic and taco seasoning, cooking for about 1 minute.
- Combine ingredients: Add beans, corn, diced tomatoes, tomato sauce, and broth. Stir well.
- Simmer: Bring to a boil, then reduce heat and let simmer uncovered for 20–25 minutes, stirring occasionally.
- Taste and adjust: Add salt or pepper as needed.
- Serve hot: Ladle into bowls and top with your favorite taco toppings like cheese, sour cream, and tortilla chips.
Notes
- Substitute ground turkey for a leaner version.
- You can use canned Rotel (tomatoes with green chilies) for extra heat.
- Add diced bell peppers or zucchini for more vegetables.
- For a creamier texture, stir in a little sour cream or cream cheese before serving.
- Leftovers taste even better the next day — perfect for meal prep!