Taco Soup

This Taco Soup Recipe is a quick soup that is super easy and has all the flavors of delicious tacos. Perfect for a cold night when the craving for tacos hits!

Course Soup

Cuisine Tex-Mex

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 380kcal

Author Deborah Harroun

Ingredients

1 tablespoon extra virgin olive oil
1 medium onion chopped
2 cloves garlic minced
1 pound ground beef
3 tablespoons taco seasoning
3 cups beef broth
1 (16 oz) can chili beans undrained
1 (16 oz) can kidney beans undrained
2 (14.5 oz) each cans fire roasted tomatoes
1 (8 oz) can tomato sauce
1 (4 oz) can diced green chiles
1 cup frozen corn

Instructions

Heat the olive oil in a Dutch oven or soup pot over medium-high heat. Add the onion and cook until it starts to soften. Stir in the garlic and let it cook until fragrant, about 30 seconds.
1 tablespoon extra virgin olive oil, 1 medium onion, 2 cloves garlic
Add the ground beef and cook until browned and cooked through, breaking it up as it cooks.
1 pound ground beef
Sprinkle in the taco seasoning, stir to coat the meat, and let it cook for a minute or two.
3 tablespoons taco seasoning
Pour in the beef broth, followed by the chili beans, kidney beans, tomatoes, tomato sauce, and green chiles.
3 cups beef broth, 1 (16 oz) can chili beans, 1 (16 oz) can kidney beans, 2 (14.5 oz) each cans fire roasted tomatoes, 1 (8 oz) can tomato sauce, 1 (4 oz) can diced green chiles
Bring the soup to a boil, then reduce to a simmer and cook for about 20 minutes.
Stir in the corn and cook for another 5 minutes to warm the corn through.
1 cup frozen corn
Serve topped with your favorite taco toppings.

Notes

For a more thick, chili like soup, reduce the beef broth to 2 cups.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition