Description
A comforting, protein-packed taco soup that’s perfect for weeknight dinners or cozy family gatherings.
Ingredients
Scale
- 1 lb ground beef
- 1 can black beans, drained
- 1 can kidney beans, drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 packet taco seasoning
- 3 cups vegetable or chicken broth
- 1 cup diced onion
- 1 cup diced bell pepper
- Salt and pepper to taste
Instructions
- In a large pot, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
- Add the diced onion and bell pepper to the pot, stirring and cooking until they’re soft and fragrant, about 4-5 minutes.
- Stir in the black beans, kidney beans, corn, diced tomatoes, and taco seasoning. Mix well to coat everything in seasoning.
- Pour in the broth and bring the mixture to a boil.
- Once boiling, reduce the heat and let the soup simmer for about 20 minutes, stirring occasionally.
- Season with salt and pepper to taste. Adjust seasoning based on preference.
- Serve hot, garnished with your favorite toppings, such as cheese, cilantro, or avocado.
Notes
For a creamier texture, stir in a bit of cream cheese or sour cream just before serving. Leftover taco soup can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg