30-Minute Taco Soup Recipe
Warm, hearty, and bursting with taco flavors, this quick soup is perfect for busy weeknights!
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Ingredients
- 1 pound ground beef
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 2 tablespoons taco seasoning
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 can 14 oz diced tomatoes
- 1 can 14 oz black beans, rinsed and drained
- 1 cup corn kernels
- 4 cups beef broth
- Salt and pepper to taste
Optional Toppings:
- Grated cheddar cheese
- Sour cream
- Fresh cilantro
- Sliced jalapeños
- Tortilla chips
Instructions
- Heat oil in a large pot over medium-high heat. Add the ground beef and cook until browned. Drain excess fat.
- Add onion and garlic. Sauté for 2-3 minutes until softened.
- Mix in taco seasoning, chili powder, and cumin. Toast for one minute.
- Pour in diced tomatoes, black beans, corn, and beef broth. Stir to combine.
- Bring to a boil, then simmer on low for 15 minutes.
- Taste and adjust seasoning. Serve hot with toppings of your choice.
Notes
Tips to Elevate Your Taco Soup
- Add Extra Veggies: Throw in bell peppers, zucchini, or diced sweet potatoes for added nutrition.
- Experiment with Toppings: Avocado slices, hot sauce, or lime wedges can add a twist.
- Make It Creamy: Stir in a dollop of cream cheese or heavy cream for a richer soup.
- Meal Prep Friendly: Freeze individual portions for quick reheating on busy days.