Taco Soup Recipe
Taco Soup Recipe is loaded with flavor and made with pantry ingredients. This soup recipe is perfect to serve for a weeknight dinner or feeding a crowd.
Servings: 6
Ingredients
- 1 pound ground beef
- ½ Yellow Onion diced
- 2 teaspoons Minced Garlic
- 2 cans Diced Tomatoes with Green Chiles 10 ounces
- 1 can Tomato Sauce 8 ounces
- 1 Tablespoon Chili Powder
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Paprika
- 1/2 teaspoon Dried Oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup frozen corn
- 1 can black beans 15 oz can, rinsed and drained
- 1 can kidney beans 15 oz can, rinsed and drained
- 3 cups Beef Broth
Instructions
- Heat a large pot or dutch oven over medium high heat.
- Add the ground beef and onions. Brown the beef, breaking up the beef as it brown until cooked through and no longer pink. Drain off any excess grease.
- Add in the minced garlic and sauté for 1 minute until heated through.
- Stir in the remaining ingredients.
- Heat over medium high heat until the mixture comes to a low boil.
- Reduce the heat to low, cover and let the soup simmer for 15-20 minutes, stirring occasionally.
- Serve the soup warm with your favorite toppings and enjoy!
Video
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
If you prefer a spicier soup, add in 1 jalapeño pepper (diced) to the soup before simmering it.
Nutritional information does not include toppings.
Nutrition
Calories: 395kcal | Carbohydrates: 40g | Protein: 25g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1313mg | Potassium: 1298mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1141IU | Vitamin C: 24mg | Calcium: 117mg | Iron: 7mg
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