Taco Soup
This taco soup recipe is guaranteed to be a family favorite — loaded with ground beef, a variety of beans and vegetables, and flavored with the best homemade taco seasoning. Watch the video below to see how easily this comes together!
Servings: 5 servings
Ingredients
- 1 pound ground beef
- ½ large onion diced
- 1 green bell pepper diced
- 1 tablespoon tomato paste
- 1 recipe taco seasoning or 2 tablespoons if you've made a large batch
- 1 (15-ounce) can black beans drained and rinsed
- 1 (15-ounce) can kidney beans drained and rinsed
- 1 (15-ounce) can canned sweet corn drained and rinsed
- 1 (15-ounce) can canned diced tomatoes
- 1 (4-ounce) can canned diced green chilies
- 3 cups water
optional toppings
- avocado
- jalapeno peppers
- cilantro
- cotija cheese (or other cheese)
- sour cream
Instructions
- Cook the ground beef. In a large pot over medium heat, cook the ground beef until browned. Drain any leftover fat.
- Cook the first set of vegetables. Add the diced onion, bell pepper, taco seasoning, and tomato paste to the pot. Stir and sweat the ingredients together for 1 to 2 minutes.
- Add the remaining vegetables and simmer. Add the black beans, kidney beans, corn, diced tomatoes, green chilies, and water. Bring the soup to a boil, reduce the heat to low, cover, and cook for 20 minutes.
- Serve it up. To serve, ladle the taco soup into bowls and add your favorite taco toppings.
Video
Notes
- For a meatless Monday or vegetarian/vegan option: Replace the ground beef with quinoa.
- If you're making this in a slow cooker: Add all of the ingredients to a slow cooker and cook on low for 6 hours (or more) or high for 4 hours.
Nutrition
Calories: 476kcal | Carbohydrates: 58g | Protein: 36g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 448mg | Potassium: 1285mg | Fiber: 16g | Sugar: 5g | Vitamin A: 260IU | Vitamin C: 34mg | Calcium: 96mg | Iron: 8mg