Easy Taco Soup
This Easy Taco Soup recipe is a quick and flavorful one-pot meal perfect for busy weeknights. It's packed with ground beef, beans, corn, tomatoes, and spices, and is easily customizable with your favorite toppings. Enjoy a comforting and hearty soup that's ready in under an hour.
Equipment
- Large pot or Dutch oven
- Spoon
- Knife
- Cutting board
- Can opener
- Ladle
- Bowls
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 packet taco seasoning
- 1 teaspoon cumin
- ½ teaspoon chili powder optional
- Salt to taste
- Pepper to taste
- Shredded cheddar cheese for topping
- Sour cream or Greek yogurt for topping
- Diced avocado for topping
- Tortilla chips, crushed for topping
- Chopped cilantro for topping
- Diced red onion for topping
- Jalapeños, sliced for topping
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon as it cooks.
- Drain off any excess grease from the pot.
- Add the chopped onion and green bell pepper to the pot and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the black beans, kidney beans, corn, diced tomatoes and green chiles, and crushed tomatoes to the pot.
- Pour in the beef broth, making sure all the ingredients are submerged.
- Stir in the taco seasoning, cumin, and chili powder (if using).
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes, or longer for more flavor.
- Taste and adjust seasonings as needed. Add salt and pepper to your liking.
- Ladle the Taco Soup into bowls and top with your favorite toppings.
- Serve immediately and enjoy!
Notes
For a richer flavor, use a higher fat percentage ground beef. To make it vegetarian, omit the ground beef and add an extra can of beans or chopped vegetables. This soup freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating. It can also be made in a slow cooker; cook on low for 6-8 hours or on high for 3-4 hours after browning the beef.