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Taco Soup

A simple and hearty Taco Soup that combines the best elements of tacos in a warm soup form, perfect for chilly nights and casual gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef or turkey Choose your preferred meat
  • 1 cup onion, chopped Chop finely for better flavor distribution
  • 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 (14.5 oz) diced tomatoes
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 packet taco seasoning Adjust according to taste
  • 2 cups beef or chicken broth Use vegetable broth for a vegetarian version
  • Salt and pepper to taste
Optional Toppings
  • 1 cup shredded cheese Cheddar or Monterey Jack work well
  • 1/2 cup sour cream For a creamy texture
  • 1/4 cup chopped green onions
  • 1 cup tortilla chips For added crunch

Method
 

Preparation
  1. In a large pot, brown the ground beef or turkey with the chopped onion over medium heat until fully cooked. Drain excess fat.
  2. Add the black beans, kidney beans, corn, diced tomatoes, diced tomatoes with green chilies, taco seasoning, and broth to the pot. Stir to combine.
  3. Bring the mixture to a boil, then reduce heat and simmer for about 20 minutes.
  4. Season with salt and pepper to taste.
Serving
  1. Serve hot in bowls, allowing everyone to add their favorite toppings.

Notes

Taco Soup can be customized by adding other vegetables like bell peppers or corn. To make it vegetarian, omit meat and use vegetable broth. It can be refrigerated for up to 3 days or frozen for 2 months.