Taco Soup is an easy, delicious, soup full of ground beef, corn, black beans, tomatoes, and topped with cheese.Ā Ā It’s ready in about 20 minutes and perfect with a side of cornbread!Ā
Soup weather is officially here and that makes it my FAVORITE time of year!Ā We are big soup eaters in our house.Ā I love that you can make a soup recipe as healthy or hearty as you want.Ā Ā From loaded chili or baked potato soup to Italian Wedding Soup (Ina style), we’ll make it all this fall and winter – and hopefully be a little healthier because of it.
Taco Soup is one of the easiest soups to make.Ā You literally brown the meat, open cans and pour it all in!Ā This soup is ready in about 20 minutes and is so delicious!Ā Top it with shredded cheese, avocado slices, sour cream, jalapenos, crispy tortilla strips and anything else you love.Ā Ā You can also make it a little healthier by using ground turkey instead of ground beef.Ā Either way, you’ll have a warm, delicious, hearty soup in no time!
My Taco Soup recipe calls for taco seasoning and I love to make my own taco seasoning.Ā You can find the recipe here – Homemade Taco Seasoning.
Taco Soup
Ingredients
- 1 lb ground beef
- 1/2 onion, chopped
- 1 can black beans, drained
- 1 can pinto beans, drained
- 1 can diced tomatoes
- 1/2 cup frozen corn
- 32 oz chicken broth
- 1/4 cup heavy cream
- 2 tbsp tomato sauce
- 4 tsp taco seasoning (or packet if using store bought)
Instructions
- In a dutch oven or large soup pot, add the onion and ground beef and cook until the beef is browned.
- Once the beef has browned, add all of the other ingredients except for the heavy cream. Bring the soup to a boil. Once it is boiling, turn it down to simmer.
- Add the heavy cream once it is simmering and stir well. Season with salt and pepper.
- Top with shredded cheese, sliced avocados, crispy tortilla strips, or jalapeƱos.
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