Taco Soup
This quick and easy Taco Soup recipe is a delicious and satisfying meal that's perfect for busy weeknights. Packed full of flavor and customizable with your favorite toppings, this soup is sure to become a new family favorite!
Ingredients
- 16 ounces extra lean ground beef
- 1 yellow ( or red onion, diced)
- 2 garlic cloves (minced)
- 2 tablespoons taco seasoning (divided (or two packets))
- 2 cups low sodium beef broth or stock
- 14.5 ounce diced or crushed tomatoes (fire roasted is particularly good in this recipe)
- 10.5 ounce RO*TEL Original Diced Tomatoes and Green Chilies
- 15 ounces kidney beans (1 can, rinsed and drained)
- 15 ounces pinto beans (1 can, rinsed and drained)
- 15 ounces yellow corn (1 can, drained)
- pico de gallo
- shredded cheese
- sour cream
- green onions
- avocado
- cilantro
- tortilla chips or strips
Directions
- 1
Heat a dutch oven or large saucepan over medium-high heat and add in the ground beef. Cook until just a little pink remains, stirring frequently. Add the diced onion and cook until translucent, stirring frequently. Remove any excess grease.
- 2
Add the minced garlic and 1 tablespoon (or one packet) or taco seasoning and cook for 1 to 2 minutes, stirring frequently, making sure the garlic does not burn.
- 3
Add the beef broth or stock, tomatoes, remaining taco seasoning and Rotel tomatoes and stir to combine. Bring the soup to a boil over medium high heat, stirring occasionally, and then reduce the heat to medium.
- 4
Stir in the drained kidney beans, pinto beans and corn. Bring the mixture to a simmer and continue cooking for 10 to 15 minutes or until heated through.
- 5
Serve with your favorite toppings and enjoy!