Hearty Beef Taco Soup
All your favorite taco flavors packed into one hearty, satisfying soup made with ground beef, pantry staples, and endless topping possibilities.
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Ingredients
- 1 lb ground beef 80/20 blend works great
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 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 14.5 oz diced tomatoes
- 1 can 10 oz Rotel tomatoes with green chiles
- 2 cups beef broth
- 1 packet 1 oz taco seasoning
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Sour cream shredded cheddar, tortilla chips, cilantro, and sliced jalapeños for topping
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned — about 6 to 8 minutes. Drain excess fat.
- Add the diced onion to the pot and cook for 3 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
- Sprinkle in the taco seasoning, cumin, and chili powder, stirring to coat the beef evenly.
- Pour in the diced tomatoes, Rotel, black beans, kidney beans, corn, and beef broth. Stir everything together well.
- Bring the soup to a boil, then reduce heat to low and let it simmer for 15 minutes, stirring occasionally.
- Taste and adjust seasoning with salt and pepper as needed.
- Ladle into bowls and pile on your favorite toppings. Enjoy!
Servings: 4