Easy Taco Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
8 servings
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Course
Main Course, Soup
Easy Taco Soup
Description
This Easy Taco Soup starts by browning lean ground beef in canola oil, then cooking diced onion and red and green bell peppers until tender. Tomato paste and minced garlic are added to enrich the base before a mixture of diced tomatoes, green chilies, drained black and kidney beans, beef stock, and taco seasoning is introduced. The soup is brought to a boil and then simmered gently to meld the flavors over 15 to 20 minutes. Frozen corn is stirred in near the end and heated through, with fresh cilantro added off the heat to maintain its bright herbal note. Seasoning with salt and pepper is adjusted to taste.
The result is a robust, chunky soup capturing the essence of tacos in a cup, combining protein, vegetables, and beans in a spiced broth. It can be served immediately, making it an adaptable meal choice.
Freezing instructions recommend cooling fully before portioning into freezer bags, removing air, and freezing flat for quick thawing. Reheat thawed soup gently over low heat, stirring occasionally for even warming.
Ingredients
- 1 tablespoon canola oil
- 1 pound ground beef lean
- 1 onion diced, medium sweet
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 tablespoons tomato paste
- 3 cloves garlic minced
- 2 (10-ounce) cans diced tomatoes
- 2 (10-ounce) cans green chilies
- 1 (15-ounce) can black beans rinsed and drained
- 1 (15-ounce) can Kidney Beans rinsed and drained
- 4 cups beef stock
- 1 (1.25-ounce) package taco seasoning
- ¾ cup corn frozen
- ⅓ cup cilantro fresh, chopped leaves
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Heat canola oil in a large stockpot or Dutch oven over medium heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Add onion and bell peppers. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in tomato paste and garlic until fragrant, about 1 minute.
- Stir in diced tomatoes & green chilies, black beans, kidney beans, beef stock and taco seasoning. Bring to a boil; reduce heat and simmer until flavors have blended, about 15-20 minutes.
- Stir in corn until heated through, about 3-5 minutes.
- Remove from heat; stir in cilantro and season with salt and pepper, to taste.*
- Serve immediately.
Notes
- Allow the soup to cool completely before freezing in individual portions, removing excess air, and freezing flat to speed thawing.
- Thaw frozen soup overnight in the refrigerator, then reheat slowly on the stove, stirring occasionally for even heating.
User Reviews
Overall Rating
5
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