Description
This Easy Taco Soup Recipe is a flavorful and hearty dish perfect for a quick weeknight meal. Combining lean ground beef, fresh vegetables, beans, and classic taco seasoning, this soup offers a comforting taste of Tex-Mex cuisine with minimal prep and cook time.
Ingredients
Scale
Meat & Vegetables
- 1 lb lean ground beef
- 1 medium onion, chopped
- 1 cup bell pepper, chopped
Pantry
- 1 can (15 oz) black beans, rinsed
- 1 cup corn (fresh or canned)
- 1 can (14 oz) diced tomatoes with juice
- 2 tbsp taco seasoning
Instructions
- Brown the beef: In a large pot over medium heat, cook the ground beef for 5-7 minutes until browned. Drain any excess grease to keep the soup lean.
- Sauté vegetables: Add the chopped onion and bell pepper to the pot. Sauté together until the vegetables are softened, about 3-5 minutes, stirring occasionally to prevent sticking.
- Add remaining ingredients: Stir in the rinsed black beans, corn, diced tomatoes with juice, and taco seasoning. Mix everything well to combine the flavors.
- Simmer the soup: Allow the mixture to simmer gently for 15 minutes to let the flavors meld. If the soup is too thick, adjust the consistency by adding broth or water as desired.
- Season to taste: Before serving, taste the soup and add additional seasoning if needed, such as salt, pepper, or extra taco seasoning.
Notes
- For a spicier soup, add chopped jalapeños or a dash of hot sauce.
- Use low-sodium broth or water to control the salt content.
- Substitute ground turkey or chicken for a leaner protein option.
- Serve with toppings like shredded cheese, sour cream, or chopped cilantro for extra flavor.
- This soup stores well in the refrigerator for up to 3 days and freezes beautifully for up to 2 months.
