Taco Soup
This hearty Taco Soup is a delicious and satisfying meal perfect for chilly nights. Packed with flavor and loaded with nutritious ingredients, it can be served with your favorite toppings for extra flair.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon or spatula
- 1 can opener
- 1 set measuring cups and spoons
- 1 knife and cutting board
Ingredients
- 1 pound ground beef (or turkey for a lighter option)
- 1 medium onion, diced
- 1 bell pepper, diced bell pepper (any color)
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (28 ounces) diced tomatoes (with juice)
- 1 packet taco seasoning
- 2 cups beef or vegetable broth
- 1 cup water
- to taste salt
- to taste pepper
Instructions
- Heat the large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat.
- Add the diced onion and bell pepper to the pot. Sauté for about 5 minutes until the vegetables are soft.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the black beans, kidney beans, corn, diced tomatoes, taco seasoning, broth, and water. Stir to combine.
- Increase the heat to bring the mixture to a boil. Once boiling, reduce heat to low and let simmer for about 30 minutes to meld the flavors, stirring occasionally.
- Taste and season with salt and pepper as needed.
- Serve hot, garnished with optional toppings like shredded cheese, sour cream, chopped cilantro, and tortilla chips.
Notes
You can customize this soup by adding other vegetables such as zucchini or corn.
For a vegetarian version, substitute ground beef with a plant-based meat alternative and use vegetable broth.
This recipe freezes well, so you can prepare it in advance and store it for later use.