Easy Taco Soup Recipe

Learn how to make this easy taco soup recipe! This hearty and comforting meal is perfect for a cold winter day or when you need a quick and delicious dinner option. Made with ground beef, a blend of spices, and TWO types of beans, this taco soup is a crowd-pleaser that will warm you up from the inside out!

Course dinner, lunch, meal-prep, Soup, winter

Cuisine Mexican

Keyword Easy Taco Soup Recipe

Prep Time 15

Cook Time 55

Total Time 1 10

Servings 1 cup servings

Calories 239kcal

Author Erin Antoniak

Ingredients

2 tablespoon olive oil
1 lb ground beef
1 medium white onion diced
1 green pepper diced
3 cloves garlic minced
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon paprika
1 teaspoon cumin
½ teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
15 oz can kidney beans drained & rinsed
15 oz can black beans drained & rinsed
2 15 oz can diced tomatoes
15 oz can corn drained
4.5 oz can green chiles
4 cups beef broth
2 cups water
⅓ cup chopped cilantro

Toppings:

sour cream tortilla strips, jalapenos, avocado, cheddar cheese

Instructions

Heat 1 tablespoon olive oil in large dutch oven over medium-high heat. Once hot, add ground beef and cook until no longer pink. Drain excess grease and set meat aside in a bowl.
In the same pan, turn heat back on to medium-high and add 1 tablespoon olive oil. Cook onion and pepper until beginning to soften, about 5 minutes. Add in garlic, chili powder, garlic powder, paprika, cumin, oregano, salt and pepper. Stir and let cook one minute.
Pour in beans, diced tomatoes, corn, and green chiles. Stir to combine, then add broth and water.
Stir in chopped cilantro and bring to a boil. Once boiling, reduce heat to medium-low and let simmer for 30 minutes, stirring occasionally.
Top with toppings of choice! I like cheese, tortilla strips, and sour cream.

Nutrition