Description
Stove Top Taco Soup delivers bold, zesty flavor in under an hour, a hearty, comforting pot of beef, beans, corn, and chilies.
Ingredients
Scale
- 1 lb lean ground beef (or ground turkey)
- 1 small onion, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (15 oz) can crushed tomatoes
- 1 packet taco seasoning
- 1 tsp chili powder (optional for extra heat)
- 1½ cups beef broth or water
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, tortilla chips, cilantro
Instructions
- In a large pot, brown ground beef over medium heat. Drain excess fat.
- Add diced onion and cook for 3–4 minutes until softened.
- Stir in taco seasoning and chili powder. Cook for 1 minute to bloom the spices.
- Add black beans, pinto beans, corn, diced tomatoes, crushed tomatoes, and broth. Stir to combine.
- Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Ladle into bowls and top with your favorite taco fixings.
Notes
- For a lighter version, substitute ground turkey for the beef.
- To thicken the soup, simmer longer or mash a few beans.
- Leftovers refrigerate well for up to 3–4 days; freeze for up to 3 months.
- Adjust heat with extra chili powder or jalapeño slices.
- Make it gluten-free by using a gluten-free taco seasoning (check the label).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 320
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 75 mg
Keywords: Stove Top Taco Soup, taco soup, beef soup, Mexican soup