This easy taco soup recipe is perfect for a quick weeknight dinner. It uses pantry staples and can be made on the stove or in a slow cooker. Top it like your favorite tacos!
Author:purejoyalex
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:6 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:Southwest
Diet:Vegetarian
Ingredients
Scale
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
1 (10 ounce) can diced tomatoes and green chilies, undrained
In a large pot or Dutch oven, brown the ground beef with the chopped onion over medium-high heat. Drain off any excess grease.
Add the minced garlic and cook for 1 minute more until fragrant.
Stir in the kidney beans, black beans, corn, diced tomatoes and green chilies, tomato sauce, diced green chilies, taco seasoning, chili powder, cumin, and cayenne pepper (if using).
Pour in the beef broth and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for at least 20 minutes, or until the flavors have melded. For a richer flavor, simmer for up to an hour.
Serve hot, garnished with your favorite taco toppings.
Notes
For a slow cooker version, brown the beef and onion on the stovetop, then add all ingredients except toppings to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
This soup freezes well. Let it cool completely, then store in airtight containers for up to 3 months.
You can easily double this recipe for batch cooking or game day.
This soup is a great base for meal planning, offering a hearty and flavorful option.