Description
A warm bowl of taco soup combining Tex-Mex flavors, perfect for busy weeknights or cozy get-togethers.
Ingredients
Scale
- 1 pound ground beef or turkey
- 1 onion, chopped
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 4 cups beef or chicken broth
- Salt and pepper to taste
- Toppings: sour cream, shredded cheese, diced avocado, tortilla chips
Instructions
- In a large pot over medium heat, cook the ground beef or turkey with the chopped onion until the meat is browned. Drain any excess fat.
- Add the kidney beans, black beans, corn, diced tomatoes, taco seasoning, and broth to the pot. Stir until well combined.
- Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes.
- Season to taste with salt and pepper, adjusting as needed based on your preference.
- Serve the soup hot and encourage guests to customize their bowls with toppings like sour cream, cheese, avocado, and tortilla chips.
Notes
For a spicier kick, add diced jalapeños or hot sauce. Leftovers can be refrigerated for up to three days or frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 24g
- Cholesterol: 80mg