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Easy Taco Soup

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A comforting and hearty taco soup featuring ground beef and colorful beans in a rich tomato broth, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound lean ground beef Can substitute with turkey or plant-based alternative.
  • 1 small onion, chopped
  • 4-5 cloves garlic, minced
  • 4 cups beef or chicken broth
  • 1 can (15 oz) corn, drained
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) chili beans in chili sauce
  • 1 can (28 oz) crushed tomatoes
  • 1 can (4 oz) chopped green chiles
Spices
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • to taste salt, pepper, and cayenne pepper

Method
 

Stove Top Version
  1. In a large pot, brown the ground beef over medium heat until it's no longer pink. Drain off excess fat.
  2. Add the chopped onion and minced garlic. Sauté until softened, about 3-4 minutes.
  3. Pour in the broth and add the corn, black beans, chili beans, crushed tomatoes, and green chiles.
  4. Add chili powder, cumin, oregano, onion powder, garlic powder, salt, pepper, and cayenne to taste. Stir well.
  5. Bring to a boil, then reduce heat and let simmer for 20-30 minutes, letting the flavors develop.
Slow Cooker Version
  1. In a skillet, brown the ground beef and drain any excess fat.
  2. Transfer beef to the slow cooker and add the remaining ingredients.
  3. Stir to combine, cover, and cook on low for 6-8 hours or high for 4-6 hours.
  4. Adjust seasoning before serving.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 26gProtein: 25gFat: 12gSaturated Fat: 5gSodium: 800mgFiber: 8gSugar: 4g

Notes

Keep leftovers fresh by refrigerating for 3-4 days or freezing for up to 3 months. Reheat thoroughly before serving.
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