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Easy Taco Soup

A hearty and flavorful soup perfect for busy weeknights, customizable to your taste, and made with pantry staples.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound Ground beef or ground turkey Use lean ground beef or turkey for a healthier option.
  • 1 small Onion, chopped Adds sweetness and depth.
  • 3 cloves Garlic, minced Provides a punch of flavor.
  • 1 packet Taco seasoning Store-bought or homemade.
  • 14.5 ounces Canned diced tomatoes For convenience and juiciness.
  • 2-3 cups Chicken broth Choose low-sodium for better control over saltiness.
  • 1 can Black beans, drained and rinsed
  • 1 can Kidney beans, drained and rinsed
  • 1 cup Corn, frozen or canned

Method
 

Preparation
  1. In a large pot over medium heat, cook 1 pound of ground beef with the chopped onion until fully browned. Drain excess grease.
  2. Stir in the minced garlic and taco seasoning, cooking briefly to toast the spices, about 1-2 minutes.
  3. Pour in the diced tomatoes, black beans, kidney beans, and corn. Stir well.
  4. Pour in 2-3 cups of chicken broth, mixing until combined.
  5. Increase the heat and bring the mixture to a gentle boil, then reduce heat and let it simmer for 15-20 minutes.
  6. Taste the soup and adjust seasoning with salt and pepper, adding a squeeze of lime if desired.
  7. Ladle the soup into bowls and top with chopped cilantro or your favorite toppings.

Notes

Pro tips: Don’t overcrowd the pan for proper browning. Toast spices to enhance flavor. Prep ingredients ahead of time for efficiency.