Description
This hearty, one-pot Easy Taco Soup with Ground Beef is the ultimate comfort food for busy weeknights. Combining browned beef, aromatic spices, fiber-rich beans, and sweet corn in a robust tomato broth, this dish mimics the flavors of a taco in a spoonable format. Quick to assemble and endlessly customizable with your favorite toppings, it is a nourishing, family-friendly meal that delivers bold Tex-Mex flavor in under 40 minutes without the need for complex techniques.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, finely diced
1 pound lean ground beef
3 cloves garlic, minced
1 ounce packet of taco seasoning
2 cups beef broth
15 ounce can of pinto beans, drained and rinsed
15 ounce can of black beans, drained and rinsed
15 ounce can of tomato sauce
14.5 ounce can of diced tomatoes
4 ounce can of diced green chiles
1 1/2 cups frozen corn kernels
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the diced onion and cook until softened, about 5 minutes.
Add the ground beef, breaking it apart with a spoon until browned and cooked through.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the taco seasoning and stir to coat the meat evenly.
Pour in the beef broth, tomato sauce, diced tomatoes with their juices, pinto beans, black beans, green chiles, and frozen corn.
Bring the soup to a gentle boil, then reduce heat and simmer for 15-20 minutes to allow flavors to meld.
Serve hot with your choice of toppings like shredded cheese, avocado, or tortilla strips.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes very well for up to 3 months. Personalize your bowl by adding sour cream, cilantro, lime wedges, or crushed tortilla chips.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 22g
- Cholesterol: 55mg