Easy Taco Soup
A delicious and hearty meal combining taco seasoning, beans, and fresh vegetables, perfect for any occasion.
Ingredients
Main Ingredients
- 1 pound lean ground beef Use lean ground beef for a healthier option.
- 1 small yellow onion (diced) Diced finely for even cooking.
- 3 cloves garlic (minced) Freshly minced for best flavor.
- 2 tablespoons taco seasoning Adjust to taste for spiciness.
- 4 cups beef broth Can substitute with chicken or vegetable broth.
- 1 14 ounces can fire roasted diced tomatoes
- 1 15 ounces can corn (drained)
- 1 15 ounces can black beans (drained) Rinse and drain to reduce sodium.
- 1 15 ounces can pinto beans (drained) Rinse and drain to reduce sodium.
- 1 4 ounces can green chiles
- 1 7 ¾ ounces can El Pato tomato sauce (Mexican hot style) Adjust quantity for desired heat.
Toppings
- to taste Sour cream For serving.
- 1 Avocado (sliced) For garnish.
- 1 Tomato (diced) For garnish.
- to taste Cilantro For garnish.
- to serve servings Tortilla chips For added crunch.
Instructions
Cooking
- In a large stock pot, cook the lean ground beef and diced yellow onion together over medium-high heat.
- When the meat is browned, add minced garlic and taco seasoning. Sauté for another minute to blend the flavors.
- Next, add beef broth, fire roasted diced tomatoes, corn, black beans, pinto beans, green chiles, and El Pato tomato sauce to the pot.
- Bring everything to a boil, then reduce the heat to low and let it simmer for about 10-15 minutes.
- Remove from heat and serve with toppings like sour cream, sliced avocado, diced tomato, cilantro, and tortilla chips.
Notes
For an extra kick, add more taco seasoning or hot sauce. To store, let it cool, then refrigerate for 3-4 days or freeze for up to 3 months.