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Easy Taco Soup

Close-up of a bowl of hearty taco soup, topped with shredded cheese and fresh cilantro.
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A hearty and quick taco soup made with ground beef, beans, and tomatoes. Perfect for a weeknight meal.

Ingredients

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  • 1 pound ground beef
  • 1 onion, chopped
  • 1 packet (1 ounce) taco seasoning
  • 1 can (15 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (10 ounces) Rotel diced tomatoes and green chilies, undrained
  • 1 can (4 ounces) chopped green chilies
  • 4 cups beef broth
  • Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado, crushed tortilla chips

Instructions

  1. In a large pot or Dutch oven, cook the ground beef and onion over medium heat until the beef is browned and the onion is softened. Drain off any excess grease.
  2. Stir in the taco seasoning, kidney beans, pinto beans, black beans, diced tomatoes, Rotel, chopped green chilies, and beef broth.
  3. Bring the soup to a boil, then reduce heat and simmer for at least 15 minutes, or longer for flavors to meld.
  4. Serve hot with your favorite toppings.

Notes

  • For a slower cooker version, brown the beef and onion on the stovetop, then transfer everything to a slow cooker and cook on low for 4-6 hours or high for 2-3 hours.
  • This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
  • Customize your soup with different beans or vegetables like corn or bell peppers.
  • Consider this a great option if you are looking for meal planning solutions.

Nutrition

Find it online: https://carlacooking.com/easy-taco-soup-30-min-miracle/