One-Pot Taco Soup
A delightful and savory one-pot taco soup that combines seasoned beef, beans, vegetables, and spices, perfect for busy weeknights and cozy gatherings.
Ingredients
Main Ingredients
- 1 pound ground beef Use lean ground beef for a healthier option.
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 packet taco seasoning
- 4 cups beef broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
Optional Toppings
- shredded cheese Cheddar or Monterey Jack works well.
- sour cream
- chopped cilantro
- avocado
Instructions
Cooking
- In a large pot over medium heat, brown the ground beef for about 5 to 7 minutes, cooking until fully cooked and draining excess fat.
- Add the diced onion and minced garlic; sauté until the onions are translucent.
- Stir in the taco seasoning, black beans, kidney beans, corn, and diced tomatoes.
- Pour in the beef broth and stir well to combine.
- Bring the mixture to a boil, then reduce the heat to a simmer and cook for 20 to 30 minutes.
- Taste and adjust seasoning with salt and pepper if needed before serving.
Serving
- Ladle the soup into bowls and serve with the assortment of toppings, allowing everyone to customize their own bowls.
Notes
For a heartier meal, pair the soup with cornbread or a side salad. Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months.