Taco Soup
This hearty and flavorful taco soup is perfect for a comforting meal. Packed with beans, tomatoes, and spices, it's easy to prepare and great for serving a crowd.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon or spatula
- 1 measuring cups
- 1 measuring spoons
- 1 can opener
Ingredients
- 1 pound ground beef (or turkey)
- 1 medium onion, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes (with juices)
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning (about 1 oz)
- 2 cups beef broth (or water)
- 1 tablespoon olive oil
- to taste salt and pepper
- Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado, tortilla chips as desired
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and sauté until softened, about 5 minutes.
- Add the ground beef (or turkey) to the pot and cook until browned, stirring frequently for about 7-10 minutes. Drain excess fat if necessary.
- Stir in the taco seasoning, black beans, kidney beans, corn, diced tomatoes, and beef broth. Mix thoroughly to combine.
- Bring the soup to a boil, then reduce heat and let it simmer for 20-25 minutes, stirring occasionally.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve hot, and garnish with optional toppings such as shredded cheese, sour cream, chopped cilantro, avocado, or tortilla chips as desired.
Notes
For a vegetarian version, substitute the ground beef with meatless crumbles or additional beans.
Feel free to adjust the spiciness by selecting mild or hot diced tomatoes with green chilies.
This soup can be stored in the refrigerator for up to 3 days or frozen for later use. Reheat on the stove over low heat, adding a little extra broth if necessary.