Description
A hearty and comforting taco soup packed with seasoned ground beef, beans, corn, and tomatoes, perfect for a cozy fall evening. This one-pot wonder comes together quickly for a flavorful and satisfying meal.
Ingredients
Scale
- 1 pound ground beef
- 1 small onion, diced
- 1 teaspoon minced garlic
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (11-ounce) can corn, drained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (15-ounce) can chili beans with sauce
- 1 packet taco seasoning mix
- 1 packet ranch dressing mix
- 2–3 cups chicken broth
- Salt and pepper to taste
Instructions
- Brown the ground beef with diced onion and minced garlic in a large pot over medium heat until fully cooked; drain excess fat.
- Add diced tomatoes, tomato sauce, corn, black beans, pinto beans, and chili beans to the pot.
- Stir in taco seasoning mix, ranch dressing mix, and chicken broth.
- Bring the soup to a boil, then reduce heat and simmer for 20-30 minutes to blend flavors.
- Season with salt and pepper to taste before serving.
- Serve hot with optional toppings such as shredded cheese, sour cream, avocado, cilantro, and tortilla chips.
Notes
- This soup can be made on the stove or in a slow cooker.
- For a thicker soup, use less broth.
- Leftovers store well in the refrigerator for up to a week or can be frozen for up to 6 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 55mg