Description
Best Taco Soup: An Amazing Ultimate Recipe You Must Try
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef (or turkey)
- 1 packet taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes (with juices)
- 2 cups chicken or beef broth
- 1 cup water
- 1 bell pepper, diced (any color)
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheese, diced avocado, sliced jalapeños, fresh cilantro
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and cook for 2-3 minutes until softened. Then add minced garlic and sauté for another minute until fragrant.
- Add the ground beef (or turkey) to the pot. Cook until browned, breaking it up into smaller pieces as it cooks. Drain any excess fat.
- Stir in the taco seasoning and cook for 1-2 minutes to allow the spices to bloom.
- Add the diced bell pepper, black beans, kidney beans, and corn. Stir well to combine.
- Pour in the diced tomatoes (with their juices), chicken or beef broth, and water. Stir to combine everything.
- Add cumin, salt, and pepper to taste. Bring the soup to a simmer, then reduce the heat to low. Let it cook for 20-25 minutes, allowing the flavors to meld together.
- Before serving, taste the soup and adjust seasoning as needed. If you like heat, consider adding some cayenne pepper or chopped jalapeños.
- Ladle the soup into bowls and top with your choice of optional toppings like sour cream, cheese, avocado, or cilantro.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Taco Soup, Soup Recipe, Mexican Soup