taco soup
A hearty and flavorful taco soup that's perfect for a weeknight meal. Easy to make and always a crowd-pleaser!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pound ground beef
- 1 can diced tomatoes 14.5 ounce, undrained
- 1 can black beans 15 ounce, rinsed and drained
- 1 can kidney beans 15 ounce, rinsed and drained
- 1 can corn 15 ounce, drained
- 1 can chicken broth 32 ounce
- 1 package taco seasoning mix 1 ounce
- 1 can enchilada sauce 10 ounce
Instructions
Preparation Steps
- In a large skillet over medium-high heat, brown the ground beef. Drain off any excess grease.
- Add the browned ground beef to a slow cooker.
- Stir in the diced tomatoes (undrained), black beans (rinsed and drained), kidney beans (rinsed and drained), corn (drained), chicken broth, taco seasoning mix, and enchilada sauce.
- Cover and cook on low for 3-4 hours or on high for 1.5-2 hours, until heated through.
- Serve hot with your favorite toppings such as shredded cheese, sour cream, avocado, or crushed tortilla chips.
Notes
This taco soup can be easily customized with your favorite vegetables or protein. For a vegetarian version, omit the beef and add more beans or plant-based protein.