Taco Soup Recipe
Quick and simple, this authentic homemade taco soup is loaded with flavor.
Servings: 8
Calories: 284kcal
Ingredients
- ½ tablespoon olive oil
- 1½ pounds ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 package taco seasoning
- ½ cup green pepper, diced
- 2 cups beef broth
- 1½ cups frozen corn
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 15 ounces tomato sauce
- 10 ounces Rotel tomatoes
- 4 ounces green chilies
- 1 cup water, optional
Instructions
- In a large pot or Dutch oven, drizzle the olive oil and brown the ground beef along with the diced onions until no pink remains in the meat. Drain off any excess fat.
- Add the garlic and taco seasoning and stir for one minute.
- Add the rest of the ingredients to the soup pot and bring to a boil. Depending on how thick you like your soup, you can add 1 cup of water to the soup.
- Once it comes to a boil reduce heat and simmer for 25 to 30 minutes.
- Serve with your favorite toppings.
Notes
- This recipe can also be made or kept warm in your slow cooker.
- You can cook ground beef ahead of time and keep it in the fridge or freezer until you are ready to add it to your recipe.
- I love freezing soup in gallon-size freezer bags because it’s so easy to store flat and then thaw and reheat without taking up a lot of space in my freezer.
Nutrition
Calories: 284kcal | Carbohydrates: 13g | Protein: 17g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 624mg | Potassium: 612mg | Fiber: 3g | Sugar: 4g | Vitamin A: 318IU | Vitamin C: 19mg | Calcium: 38mg | Iron: 3mg