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Description
A simple and flavorful taco soup recipe.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 (15 ounce) can corn, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 (15 ounce) can tomato sauce
- 1 packet taco seasoning
- 4 cups beef broth
- Optional toppings: shredded cheese, sour cream, avocado
Instructions
- Brown ground beef in a large pot over medium-high heat; drain excess grease.
- Add onion and bell pepper to the pot and cook until softened, about 5 minutes.
- Stir in corn, black beans, kidney beans, diced tomatoes and green chilies, tomato sauce, taco seasoning, and beef broth.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally.
- Serve hot with your favorite toppings.
Notes
- Adjust taco seasoning to your preference.
- For a thicker soup, mash some of the beans.
- Soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 60mg