Description
Easy Taco Soup is a hearty, flavorful one-pot meal that transforms classic taco ingredients into a cozy and satisfying soup — perfect for weeknights, meal prep, or feeding a crowd.
Ingredients
- 1 lb ground beef or turkey
- 1 onion, chopped
- 2 garlic cloves, minced
- 1–2 bell peppers, diced
- 1 can (14.5 oz) diced tomatoes
- 1 cup tomato sauce or salsa
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans or pinto beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 3 cups beef or chicken broth
- 2–3 tbsp taco seasoning (store-bought or homemade)
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, lime wedges, tortilla chips
Instructions
- In a large pot or Dutch oven, brown the ground meat over medium heat, breaking it up as it cooks.
- Add the chopped onion and minced garlic. Sauté until the onion is translucent.
- Stir in the diced bell peppers and cook for 2–3 minutes until slightly softened.
- Add diced tomatoes, tomato sauce or salsa, black beans, kidney or pinto beans, corn, and broth.
- Sprinkle in taco seasoning and stir everything together.
- Bring the soup to a boil, then reduce heat and simmer for 15–20 minutes to let flavors meld.
- Taste and adjust seasoning with salt, pepper, or more taco seasoning if needed.
- Serve hot with desired toppings like cheese, sour cream, avocado, or tortilla chips.
Notes
Use lean ground meat for a lighter version.Customize with your favorite beans or vegetables.Add hot sauce or jalapeños for extra spice.Great for meal prep — stores and freezes well.Make it vegetarian by skipping the meat and adding extra beans or plant-based crumbles.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 6g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 55mg
