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Taco Soup
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Taco Soup

Course Main Course, Soup
Cuisine American, Mexican Inspired
Keyword easy-taco-soup, taco-soup-recipes, taco-soup-with-ground-beef
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 16 [1] cup
Author Melissa Sperka

Ingredients

  • 1 large sweet onion diced
  • 1 medium red bell pepper diced
  • 1 medium poblano pepper diced
  • olive oil
  • salt & black pepper
  • 4 clove garlic minced
  • 2 lbs lean ground beef
  • 4 Tbsp taco seasoning adjust to your taste
  • 1 tsp Mexican oregano
  • 2 15 oz cans fire roasted chili-style tomatoes See Cook's note
  • 2 15 oz cans pinto beans
  • 1 15 oz can black beans rinsed
  • 1 12 oz frozen Southwestern corn
  • 3 cup low sodium beef broth
  • 1 10 oz can tomato sauce
  • 2 Tbsp lime juice
  • 3 Tbsp chopped fresh cilantro
  • Assorted toppings: shredded cheese cilantro, sour cream, sliced black olives, pickled jalapenos, tortilla chips

Instructions

  • In a dutch oven or heavy bottomed pot, over medium-high heat, saute diced onion, red bell pepper and poblano pepper in a few drizzles of olive oil. Season with salt and black pepper to your taste. Cook until the vegetables are soft and beginning to brown then add the minced garlic. Cook for 1 minute.
  • Add the ground beef and cook until no pink remains. Drain any excess fat from the pot.
  • Add taco seasoning, oregano, tomatoes, pintos, black beans, corn, broth, tomato sauce and lime juice. Taste and adjust salt and pepper to your taste. Mix well. Reserve cilantro to add at the end of cooking.
  • Simmer covered for 40-45 minutes. Stirring occasionally. Mix in cilantro just before serving.
  • Serve topped with shredded Monterey-Jack or sharp cheddar cheese, sour cream, sliced black olives, pickled jalapenos, chopped cilantro and tortilla chips.

Notes

  • If you prefer a thinner soup, add more beef broth. Likewise, for a thicker soup, add less.
  • The tomatoes are seasoned with chopped green chilies. If you are unable to find them, you may use two 15 oz cans of fire roasted tomatoes and one 4 oz can of diced green chilies instead.