Taco Soup Recipe
Easy taco soup made with ground beef, black beans, kidney beans, corn, green chiles, and taco seasoning, all cooked together in one pot.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 pound lean ground beef
- 3 garlic cloves minced
- 2 tablespoons taco seasoning
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 (15-ounce) can black beans drained and rinsed
- 1 (15-ounce) can kidney beans drained and rinsed
- 1 (15-ounce) no salt added tomato sauce
- 1 cup frozen corn kernels
- 1 (4-ounce) can mild diced green chiles
- 4 cups low-sodium vegetable broth
- Juice of 1 lime
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, until softened.
- Add the ground beef and cook, breaking it apart for 5–7 minutes until browned. Stir in the garlic, taco seasoning, chili powder, and salt. Cook for 1 minute, until fragrant.
- Add the black beans, kidney beans, tomato sauce, corn, green chiles, and vegetable broth. Bring to a boil.
- Reduce the heat to low and simmer with small bubbles uncovered for 20 minutes, until the broth thickens slightly. Stir in the lime juice.
- Ladle into bowls and add your favorite toppings.
Notes
My Top Tip: Simmer the soup uncovered. Leaving the lid off lets some of the liquid cook down, which gives the broth a slightly thicker consistency.
Storage: Store leftover taco soup in an airtight container in the fridge for up to 4 days. Reheat on the stovetop until warmed through.
Freezing: Let the taco soup cool completely, then transfer it to a freezer-safe container, leaving a little room at the top for expansion. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop until warmed through.
Optional Tortilla Strips Recipe:
▢4 small corn tortillas cut into thin strips
▢¼ teaspoon chili powder
▢Salt and pepper to taste Preheat the oven to 375°F and lightly oil a baking sheet. Spread out the tortilla strips, season with chili powder, salt, and pepper, toss to combine, then arrange in a single layer. Bake until crisp and golden, about 10–12 minutes, tossing halfway through. Set aside.
▢4 small corn tortillas cut into thin strips
▢¼ teaspoon chili powder
▢Salt and pepper to taste Preheat the oven to 375°F and lightly oil a baking sheet. Spread out the tortilla strips, season with chili powder, salt, and pepper, toss to combine, then arrange in a single layer. Bake until crisp and golden, about 10–12 minutes, tossing halfway through. Set aside.
Nutrition
Serving: 2cups | Calories: 503kcal | Carbohydrates: 54g | Protein: 38g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1580mg | Potassium: 1215mg | Fiber: 17g | Sugar: 5g | Vitamin A: 316IU | Vitamin C: 25mg | Calcium: 113mg | Iron: 7mg
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