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Bowl of flavorful Taco Soup topped with cheese and cilantro

Taco Soup

A deliciously warm and comforting Taco Soup that combines ground beef or turkey with hearty beans, sweet corn, and zesty tomatoes, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef or turkey Optional: use plant-based meat substitute
  • 1 onion, diced
  • 1 can (15 oz) black beans, drained
  • 1 can (15 oz) kidney beans, drained
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 can (10 oz) tomato soup
  • 1 packet taco seasoning
  • 2 cups beef or chicken broth
  • Salt and pepper to taste
  • Optional toppings: sour cream, shredded cheese, diced avocado, tortilla chips

Method
 

Cooking Instructions
  1. In a large pot, brown the ground beef or turkey over medium heat. Drain any excess fat.
  2. Add the diced onion to the pot and sauté until it’s soft and fragrant, about 3-4 minutes.
  3. Stir in the black beans, kidney beans, corn, diced tomatoes, tomato soup, taco seasoning, and broth. Mix well.
  4. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20 minutes.
  5. Season with salt and pepper to taste. Adjust seasoning to preference.
  6. Serve hot, topped with sour cream, shredded cheese, diced avocado, or tortilla chips.

Notes

For best enjoyment, serve with cornbread or avocado slices. Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for future use. Reheat on stovetop or in microwave.