Quick and Easy Taco Soup Recipe
A hearty, weeknight taco soup that comes together quickly with pantry staples and makes great leftovers.
Servings: 8 servings
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 15 oz kidney beans (canned)
- 15 oz black beans (canned)
- 15 oz corn kernels (canned)
- 15 oz diced tomatoes (canned)
- 8 oz tomato sauce
- 2 tbsp taco seasoning
- shredded cheddar cheese, for serving
- sour cream, for serving
- diced tomatoes, for topping (optional)
- avocado, sliced, for serving (optional)
- corn chips, for serving (optional)
- lime wedges, for serving (optional)
- cilantro, for serving (optional)
Instructions
- Heat a large pot over medium-high heat. Add the ground beef and chopped onion and cook, breaking up the meat, until beef is browned and onion is softened, about 5–7 minutes.
- Drain any excess fat from the pot.
- Add the kidney beans, black beans, corn, diced tomatoes, tomato sauce, and taco seasoning to the pot; do not drain the canned ingredients unless you prefer to.
- Stir to combine, bring to a gentle simmer, then reduce heat to medium and cook for about 10 minutes to let the flavors meld.
- Ladle soup into bowls and serve with shredded cheddar, sour cream, diced tomatoes, avocado, corn chips, lime wedges, and cilantro as desired.
Equipment
- Large Pot
- wooden spoon or spatula
- Measuring spoons
- Can opener
Notes
- You can substitute ground beef with ground turkey or chicken.
- Do not drain the canned beans, corn, or tomatoes unless you prefer to; if drained, add at least 2 cups of beef broth.
- Nutrition facts exclude toppings.
- Serving size is about 1 1/2 cups.