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!
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.
Add the ground beef and cook until browned and cooked through, breaking it up as it cooks.
Sprinkle in the taco seasoning, stir to coat the meat, and let it cook for a minute or two.
Pour in the beef broth, followed by the chili beans, kidney beans, tomatoes, tomato sauce, and 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.
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.