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Taco soup

Taco Soup

Easy taco soup made with ground meat, beans, corn, and tomatoes, finished with all the best taco toppings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, grated or minced
  • 1 pound ground beef or ground turkey
  • 2 tbsp taco seasoning
  • 1 tsp ground cumin (optional)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (15 oz) corn, drained (or 1 1/2 cups frozen)
  • 1 can (10 oz) Rotel
  • 1 can (15 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 3 to 4 cups chicken broth
  • salt and pepper, to taste
  • 1 tbsp lime juice (optional)
Toppings
  • shredded cheese, sour cream/Greek yogurt, tortilla chips, cilantro, avocado, jalapeño

Method
 

  1. Sauté aromatics. Heat olive oil in a large pot over medium heat. Add onion and cook 3 to 4 minutes until softened. Add garlic and cook 30 seconds.
  2. Brown the meat. Add ground meat, breaking it up as it cooks. Cook until browned. Drain excess grease if needed.
  3. Season. Stir in taco seasoning and cumin and cook 30 seconds to bloom the spices.
  4. Add the soup ingredients. Stir in beans, corn, Rotel, diced tomatoes, tomato sauce, and 3 cups broth.
  5. Simmer. Bring to a gentle simmer and cook 15 to 20 minutes, stirring occasionally. Add more broth if you want it thinner.
  6. Finish. Taste and adjust salt and pepper. Stir in lime juice if using.
  7. Serve. Ladle into bowls and load up with toppings.

Notes

  • For thicker soup, start with 3 cups broth. For thinner soup, use 4 cups.
  • This tastes even better the next day and freezes well up to 3 months.