Easy Taco Soup Recipe
Taco soup is a comforting cold-weather soup recipe that is ready in under 30 minutes. Hearty beef with vegetables and broth then topped with your favorite classic taco toppings.
Ingredients
- 1 lb lean ground beef
- 1 Tbsp oil for sautéing
- 1 small onion finely diced
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 1½ cups tomatoes diced
- 16 oz canned beans drained (kidney or pinto)
- 1 cup corn
- 3 garlic cloves minced
- 2 cups beef broth or chicken
- 1 packet taco seasoning or 3 Tbsp homemade seasoning
Instructions
- In a small bowl, mix together all of the ingredients for the taco seasoning if making homemade and set aside. Or use store-bought seasoning.
- In a Dutch oven or heavy-bottomed pot, saute the ground meat with the oil, breaking the meat apart as it's cooked. Season lightly with the taco seasoning.
- Finely chop the onion, cube the red pepper and green pepper and dice the tomatoes.
- Once the meat is browned, add in the chopped onion and peppers, canned beans and corn, diced tomatoes, minced garlic, the remaining taco seasoning, and the beef (or chicken) broth. Mix to combine everything in the pot.
- Turn the heat down to low and cook for 12 to 15 minutes.
- Top the hot soup with your desired toppings.
- Serve and enjoy, friends!
Notes
Toppings: Tortilla strips, cubed or sliced avocado, cilantro, shredded cheese, and lime are all great topping ideas!
Freeze: The soup can be frozen for quick meals on busy nights. Allow the soup to cool completely, then carefully pour it into freezer-safe bags or freezer containers. Freeze for up to 3 months, thaw, and reheat to serve.
Crockpot: To make the soup in a crockpot, brown the beef, onion, and garlic in a skillet, seasoned with taco seasoning. Add the beef to the crockpot along with the veggies, beans, corn, and broth. Cook on low for 6-8 hours and enjoy.
Freeze: The soup can be frozen for quick meals on busy nights. Allow the soup to cool completely, then carefully pour it into freezer-safe bags or freezer containers. Freeze for up to 3 months, thaw, and reheat to serve.
Crockpot: To make the soup in a crockpot, brown the beef, onion, and garlic in a skillet, seasoned with taco seasoning. Add the beef to the crockpot along with the veggies, beans, corn, and broth. Cook on low for 6-8 hours and enjoy.