Description
Taco soup is a comforting cold-weather soup recipe that is ready in under 30 minutes. Hearty beef with vegetables and broth then topped with your favorite classic taco toppings.
Ingredients
Scale
- 1 lb lean ground beef
- 1 Tbsp oil
- 1 small onion, finely diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1½ cups tomatoes, diced
- 16 oz canned beans (kidney or pinto), drained
- 1 cup corn
- 3 garlic cloves, minced
- 2 cups beef broth
- 1 packet taco seasoning
Instructions
- Seasoning: Mix together the ingredients for taco seasoning if making homemade, or prepare store-bought seasoning.
- Brown Meat: Saute the ground meat with oil in a Dutch oven or heavy-bottomed pot, breaking the meat apart as it cooks, and season lightly with taco seasoning.
- Prep Vegetables: Finely chop the onion, cube the red and green peppers, and dice the tomatoes.
- Combine: Add the chopped onion, peppers, canned beans, corn, diced tomatoes, minced garlic, the remaining taco seasoning, and the beef broth to the pot and mix to combine.
- Simmer: Turn the heat down to low and cook for 12 to 15 minutes.
- Serve: Top the hot soup with desired toppings and enjoy.
Notes
Toppings: Tortilla strips, avocado, cilantro, shredded cheese, and lime are great additions. Freeze: Cool the soup completely, store in freezer-safe bags for up to 3 months, then thaw and reheat. Crockpot: Brown beef, onion, and garlic in a skillet first, then add to crockpot with other ingredients and cook on low for 6-8 hours.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 248 kcal
- Sugar: 6 g
- Sodium: 961 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 7 g
- Protein: 23 g
- Cholesterol: 47 mg
Keywords: taco soup, ground beef soup, easy dinner, one pot soup, Mexican-inspired soup