Taco Soup
Taco soup is a hearty, flavorful dish that combines the delicious elements of tacos in a comforting soup. It’s easy to prepare and packed with nutrients, making it perfect for family dinners or gatherings.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon or spatula
- 1 measuring cups
- 1 measuring spoons
- 1 can opener
- 1 cutting board
Ingredients
- 1 pound ground beef (or turkey)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn (sweet or creamed)
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (15 oz) tomato sauce
- 1 packet taco seasoning
- 2 cups beef or vegetable broth
- to taste none salt and pepper
- optional none shredded cheese
- optional none sour cream
- optional none tortilla chips
- optional none chopped cilantro
Instructions
- In a large pot or Dutch oven over medium heat, brown the ground beef or turkey until fully cooked, breaking it apart with a wooden spoon as it cooks. Drain excess fat if necessary.
- Add the diced onion and minced garlic to the pot. Sauté for about 3-4 minutes, or until the onion is soft and translucent.
- Stir in the black beans, kidney beans, corn, diced tomatoes, tomato sauce, taco seasoning, and broth. Mix well to combine.
- Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for 20-25 minutes. Stir occasionally to prevent sticking.
- Taste and season with salt and pepper as needed.
- Serve hot in bowls and top with your choice of shredded cheese, sour cream, tortilla chips, or cilantro as desired.
Notes
This soup can be stored in the refrigerator for up to 3 days in an airtight container.
You can make it vegetarian by omitting the meat and using vegetable broth instead.
Feel free to add more vegetables like bell peppers or zucchini for added nutrition and flavor.