Taco Soup
A hearty and flavorful taco soup that's perfect for a chilly evening. Packed with ground beef, beans, corn, and a zesty tomato base, it's a crowd-pleaser!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 large onion chopped
- 0.5 teaspoon garlic powder
- 1 can diced tomatoes 14.5 ounce, undrained
- 1 can kidney beans 15 ounce, rinsed and drained
- 1 can black beans 15 ounce, rinsed and drained
- 1 can corn 15 ounce, drained
- 1 package taco seasoning
- 4 cups beef broth
Instructions
Preparation Steps
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the garlic powder.
- Stir in the diced tomatoes (undrained), kidney beans, black beans, corn, taco seasoning, and beef broth.
- Bring the soup to a boil, then reduce heat and simmer for at least 20 minutes, or longer for flavors to meld.
- Serve hot, garnished with your favorite taco toppings like shredded cheese, sour cream, or avocado.
Notes
This taco soup is incredibly versatile. Feel free to add other vegetables like bell peppers or jalapeños, or swap out the beans for pinto beans. It also freezes well!