Taco Soup
A warm and savory taco soup made with hearty beans, corn, tomatoes, and your choice of ground beef or turkey, perfect for chilly evenings and easy customization.
Ingredients
Main Ingredients
- 1 pound ground beef or turkey Ground beef provides a richer flavor; turkey keeps it lighter.
- 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 (10 oz) diced tomatoes with green chilies (e.g., Rotel) Taste before adding salt.
- 1 can (8 oz) tomato sauce
- 1 packet taco seasoning (or about 2 tablespoons homemade) Adjust seasoning based on taste preference.
- 1 cup beef broth or water Use low-sodium for better control over salt.
- to taste salt and pepper
Optional Toppings
- shredded cheese
- sour cream
- chopped green onions
- tortilla chips
- chopped cilantro
- lime wedges
Instructions
Preparation
- In a large pot over medium heat, brown the ground beef or turkey until fully cooked, breaking it up into small pieces. Drain any excess fat.
- Add the black beans, kidney beans, corn, diced tomatoes, tomato sauce, taco seasoning, and beef broth to the pot. Stir to combine.
- Bring the mixture to a boil over medium-high heat, skimming foam or excess fat if necessary.
- Reduce heat to low, cover, and simmer for about 20 minutes, stirring occasionally.
Serving
- Season with salt and pepper to taste. Serve hot with optional toppings as desired.
Notes
For a thicker soup, blend a cup of the reserved beans and return them to the pot. This recipe can also be made vegetarian by skipping the meat and adding extra beans and vegetables.