Description
A warm and satisfying taco soup perfect for a chilly evening.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
- 1 (1.25 ounce) packet taco seasoning
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 4 cups beef broth
- Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add ground beef and cook until browned, breaking it up with a spoon. Drain off any excess grease.
- Add chopped onion and cook until softened, about 5 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Add diced tomatoes, kidney beans, black beans, Rotel, taco seasoning, chili powder, and cumin. Stir to combine.
- Pour in the beef broth and bring the soup to a boil.
- Reduce heat, cover, and simmer for at least 20 minutes to allow flavors to meld. For deeper flavor, simmer longer.
- Serve hot, garnished with your favorite toppings.
Notes
- For a spicier soup, add an extra pinch of chili powder or a diced jalapeño with the onions.
- This soup can be made ahead of time and reheats well.
- Feel free to add other vegetables like corn or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: taco soup, hearty soup, ground beef soup, easy soup, weeknight meal, Tex-Mex soup