Description
This hearty Taco Soup Recipe is a flavorful and filling blend of ground beef, beans, vegetables, and spices simmered together to create a comforting meal perfect for any day. Customize it with your favorite toppings like avocado, jalapenos, cilantro, cheese, or sour cream for an extra burst of flavor.
Ingredients
Units
Scale
Main Ingredients
- 1 pound ground beef
- 1/2 large onion, diced
- 1 green bell pepper, diced
- 1 tablespoon tomato paste
- 1 recipe taco seasoning, or 2 tablespoons if homemade
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can canned sweet corn, drained and rinsed
- 1 (15-ounce) can canned diced tomatoes
- 1 (4-ounce) can canned diced green chilies
- 3 cups water
Optional Toppings
- Avocado, sliced or diced
- Jalapeno peppers, sliced
- Cilantro, chopped
- Cotija cheese or other preferred cheese
- Sour cream
Instructions
- Cook the ground beef. In a large pot over medium heat, cook the ground beef until browned, breaking it up as it cooks. Drain any leftover fat to reduce grease.
- Sauté the vegetables with seasoning. Add the diced onion, diced green bell pepper, taco seasoning, and tomato paste to the pot. Stir well and cook for 1 to 2 minutes until fragrant and softened.
- Add beans, corn, tomatoes, and water. Stir in the black beans, kidney beans, sweet corn, diced tomatoes, diced green chilies, and water. Bring the mixture to a boil.
- Simmer the soup. Once boiling, reduce heat to low, cover the pot, and let it simmer gently for 20 minutes to allow flavors to meld together.
- Serve and garnish. Ladle the taco soup into bowls and top with your choice of avocado, jalapenos, cilantro, cotija cheese, and sour cream to add extra flavor and texture.
Notes
- For a vegetarian or vegan version, substitute the ground beef with cooked quinoa for a protein-rich option.
- If using a slow cooker, combine all ingredients and cook on low for 6 hours or on high for 4 hours for convenience.
- Adjust the spice level by controlling the amount of taco seasoning or by adding more jalapenos as a topping.
- Drain and rinse canned beans and corn to reduce sodium content.
- This recipe stores well; refrigerate leftovers for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 20 g
- Cholesterol: 55 mg
