Quick and Easy Taco Soup Recipe
This Taco Soup is a warm, comforting bowl of flavor! Quick to prepare and customizable, it's perfect for any occasion!
Servings: 6 servings
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 15 oz kidney beans
- 15 oz black beans
- 15 oz corn kernels
- 15 oz diced tomatoes
- 8 oz tomato sauce
- 2 tbsp taco seasoning
- Shredded cheddar cheese for topping
- Sour cream for topping
- Diced tomatoes for topping
- Avocado for topping
- Corn chips for serving
- Lime wedges for serving
- Cilantro for garnish
Instructions
- In a large pot or Dutch oven, heat over medium-high heat. Add the ground beef and cook until it is browned, breaking it apart with a wooden spoon as it cooks. This should take about 5-7 minutes.
- Add the chopped onion to the pot with the browned beef, and sauté for an additional 3-4 minutes until the onion is soft and translucent.
- Stir in the kidney beans, black beans, corn, diced tomatoes, tomato sauce, and taco seasoning. Mix everything well to combine.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes.
- Ladle the soup into bowls and top with shredded cheddar cheese, a dollop of sour cream, fresh diced tomatoes, avocado slices, and a sprinkle of cilantro. Serve with lime wedges and corn chips on the side for dipping.
Equipment
- Large Pot or Dutch Oven
- Wooden Spoon
- Cutting Board
- Knife
- Measuring spoons
- Serving bowls
Notes
- Store leftovers in the refrigerator for up to 4 days.
- Freeze in an airtight container for up to 3 months.
- For a vegetarian option, replace beef with lentils or extra beans.