Taco Soup Recipe

Mexican-American · Soup · 40 min total

A hearty, flavorful soup that combines all the best taco ingredients in one pot. Perfect for a quick weeknight dinner.

Ingredients

• 1 lb ground beef
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 packet (1 oz) taco seasoning
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (15 oz) tomato sauce
• 2 cups beef broth
• 1 cup water
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, tortilla chips, avocado

Instructions

1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, breaking it up as it cooks. Drain excess fat.
2. Add the chopped onion and garlic to the pot. Cook for 3-4 minutes until softened.
3. Stir in the taco seasoning and cook for 1 minute until fragrant.
4. Add the diced tomatoes (with juices), black beans, corn, tomato sauce, beef broth, and water. Stir to combine.
5. Bring the soup to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
6. Season with salt and pepper to taste. Serve hot with desired toppings.

Tips

• For a spicier soup, use hot taco seasoning or add a diced jalapeño with the onion.
• Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
• To make it vegetarian, substitute the beef with plant-based crumbles and use vegetable broth.

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