Taco Soup
A delightful fusion of traditional tacos and comforting soup, this Taco Soup is perfect for busy weeknights and family gatherings.
Ingredients
Main Ingredients
- 1 lb Ground Beef (Lean ground beef recommended) Juicy and savory, this is the star protein.
- 1 package Taco Seasoning (Low sodium preferred) Adds depth and explosion of flavor.
- 1 can Diced Tomatoes (Undrained) Contributes a fresh, tangy sweetness.
- 1 can Corn (Drained) Brightens the soup with sweetness.
- 1 can Black Beans (Rinsed and drained) Adds protein and fiber.
- 1 can Kidney Beans (Rinsed and drained) Enhances the soup's nutritional profile.
- 8 oz Tomato Sauce Adds velvety texture and rich flavor.
- 4 cups Beef Broth (Low sodium) Provides warmth and depth of flavor.
Instructions
Preparation
- Heat a large pot or Dutch oven over medium heat. Add the lean ground beef, breaking it up with a spatula. Cook until browned and no longer pink, about 5-7 minutes.
- Stir in the taco seasoning with the browned meat and follow the seasoning packet instructions—add a splash of water if required.
- Add the diced tomatoes (with juice), drained corn, black beans, and kidney beans into the pot. Stir well to combine.
- Pour in the tomato sauce and low-sodium beef broth. Stir to combine.
- Bring to a gentle boil. Reduce heat to low, cover, and let it simmer for 20-30 minutes.
- Serve hot and consider offering toppings like shredded cheese, sour cream, or chopped green onions.
Notes
You can prepare the soup in advance, as the flavors get better the next day. For a vegetarian option, use vegetable protein or mushrooms instead of ground beef. Serve with cornbread or tortilla chips.