This Taco Soup recipe is a simple and flavorful Mexican-inspired dish that is perfect for a quick and satisfying meal. Filled with ground beef, vegetables, and a blend of spices, this soup is warm, hearty, and packed with delicious flavors. It can be easily customized to suit your preferences, and it's a great option for busy weeknights or cozy weekend dinners. Serve it with your favorite toppings such as shredded cheese, sour cream, and tortilla chips for a complete and satisfying meal.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 1 can (15 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1 can (4 ounces) diced green chilies
- 2 cups beef broth
- 1 packet taco seasoning
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped green onions, chopped fresh cilantro, crushed tortilla chips
Directions
- In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain any excess fat.
- Add the chopped onion, bell pepper, and minced garlic to the pot. Cook for 2-3 minutes, until the vegetables are slightly softened.
- Add the kidney beans, black beans, corn, diced tomatoes, tomato sauce, diced green chilies, beef broth, taco seasoning, chili powder, and cumin to the pot. Stir well to combine.
- Bring the soup to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld together.
- Season with salt and pepper to taste.
- Serve the taco soup hot, garnished with your desired toppings such as shredded cheese, sour cream, chopped green onions, chopped fresh cilantro, and crushed tortilla chips.
