Easy Taco Soup Recipe
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
5 out of 5 stars
(224)
Ingredients
6 servings
- 1 pound lean ground beef
- 1 Tbsp olive oil
- 1 medium onion, finely diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 3 garlic cloves, minced
- 2 Tbsp Taco Seasoning, or 1 packet of store-bought taco seasoning, or added to taste
- 16 oz can beans, drained (kidney or pinto)
- 1 cup corn, canned, freshly or frozen
- 1 1/2 cups tomatoes, diced, from about 1 lb fresh tomatoes*
- 2 cups beef broth
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Preparation
Step 1
Make Taco Seasoning or measure out 2 Tbsp of store-bought taco seasoning from 1 packet.
Step 2
In a Dutch oven, heat oil. Once hot, add the ground beef, onion, and bell peppers and sauté until the beef is browned, breaking it up with a spatula as you cook. Spoon out any excess fat.
Step 3
Add garlic and Taco Seasoning, and stir for another minute.
Step 4
Add beans, corn, tomatoes, and broth. Bring to a boil then reduce the heat to low, cover, and keep at a simmer for 15 minutes. Season to taste with salt and pepper to taste, or add more taco seasoning.
Step 5
Serve soup hot with your desired toppings.
Step 6
Save recipe for the next time?
Chef's notes
For spicier soup, chop jalapeños to add with the garlic, or add Sriracha or hot sauce at the end.
Adjust the thickness by adding or reducing the amount of broth or adding an extra can of beans or even refried beans for a thicker soup.
Swap the protein – instead of beef, try ground turkey, pork, or chicken. For shredded chicken, check out our recipe for our Chicken Tortilla Soup
Canned tomatoes – Instead of fresh tomatoes, add two cans (10 oz each) of Rotel diced tomatoes and green chilis.
