Easy Taco Soup
A warm bowl of soul-soothing taco soup that's creamy, hearty, and ready in about 30 minutes, perfect for cozy evenings.
Ingredients
For the soup
- 1 lb lean ground beef Can substitute with turkey or veggie crumbles.
- 1 Tbsp olive oil Feel free to use any cooking oil.
- 1 medium onion, finely diced Brings a sweet, aromatic base.
- 1/2 each red and green bell peppers, diced Add sweetness and crunch.
- 3 cloves garlic, minced A must for that savory kick.
- 2 Tbsp Taco Seasoning Make your own or buy ready-made!
- 16 oz can beans (kidney or pinto, drained) Boosts fiber and texture.
- 1 cup corn (canned, fresh, or frozen) Adds a pop of color.
- 1 1/2 cups tomatoes, diced Freshness that brightens the soup.
- 2 cups beef broth Veggie or chicken broth works too.
Instructions
Preparation
- Dice the onion and bell peppers.
- Mince the garlic.
- Drain the beans and corn, if using canned.
Cooking
- In a large pot, heat olive oil over medium heat.
- Add onion and bell peppers, cooking until softened (about 5 minutes).
- Stir in garlic, cooking for another minute until fragrant.
- Add ground beef, breaking it up, and cook until browned.
- Toss in taco seasoning, beans, corn, tomatoes, and broth. Stir well.
- Let it simmer for 10-15 minutes, allowing all those fabulous flavors to develop.
Serving
- Ladle the soup into bowls.
- Top with your favorite garnishes like cheese, sour cream, or avocado.
- Enjoy, preferably with a side of tortilla chips for dipping!
Notes
Perfect for meal prepping; store leftovers for up to 3 days in an airtight container.