Description
This hearty and flavorful Taco Soup combines ground beef, beans, corn, and tomatoes with a blend of taco seasoning and vegetables. Perfect for a cozy meal, it can be customized with optional toppings like avocado, jalapenos, cilantro, cheese, and sour cream. A simple and delicious recipe ideal for weeknight dinners or casual gatherings.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- ½ large onion, diced
- 1 green bell pepper, diced
- 1 tablespoon tomato paste
- 1 recipe taco seasoning, or 2 tablespoons if you've made a large batch
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can canned sweet corn, drained and rinsed
- 1 (15-ounce) can canned diced tomatoes
- 1 (4-ounce) can canned diced green chilies
- 3 cups water
Optional Toppings
- Avocado, sliced or diced
- Jalapeno peppers, sliced
- Cilantro, chopped
- Cotija cheese or other cheese, grated
- Sour cream
Instructions
- Cook the ground beef: In a large pot over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Once fully browned, drain any excess fat from the pot to keep the soup less greasy.
- Sauté the vegetables and seasonings: Add the diced onion, green bell pepper, taco seasoning, and tomato paste to the pot with the browned beef. Stir everything together and cook for 1 to 2 minutes to sweat the vegetables and allow the flavors to meld.
- Add beans, corn, tomatoes, and water: Pour in the black beans, kidney beans, sweet corn, diced tomatoes, diced green chilies, and 3 cups of water. Stir well to combine all ingredients evenly.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for 20 minutes, allowing flavors to develop and the soup to thicken slightly.
- Serve with optional toppings: Ladle the hot taco soup into bowls and garnish with your favorite toppings such as avocado, jalapenos, cilantro, cheese, and sour cream for added creaminess and flavor.
Notes
- For a meatless or vegan version, replace the ground beef with cooked quinoa to maintain protein and texture.
- If using a slow cooker, combine all ingredients in the cooker and cook on low for 6 hours or on high for 4 hours for a hands-off option.
- Adjust the heat level by adding more or fewer diced green chilies or jalapenos to taste.
- To thicken the soup further, you can simmer uncovered for an additional 5 to 10 minutes to reduce excess liquid.
- This soup freezes well; store leftovers in airtight containers for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 20 g
- Cholesterol: 50 mg
