Easy Taco Soup

Name: Easy Taco Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 tablespoon canola oil; 1 pound lean ground beef; 1 medium sweet onion; 1 red bell pepper; 1 green bell pepper; 2 tablespoons tomato paste; 3 cloves garlic; 2 (10-ounce) cans diced tomatoes & green chilies; 1 (15-ounce) can black beans; 1 (15-ounce) can Kidney Beans; 4 cups beef stock; 1 (1.25-ounce) package taco seasoning; ¾ cup frozen corn; ⅓ cup chopped fresh cilantro leaves; Kosher salt and freshly ground black pepper

User Reviews

5.0

63 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
8 servings
Course
Main Course, Soup

Easy Taco Soup

Iris Warren

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THE BEST taco soup ever! So hearty, so cozy and incredibly budget-friendly. Makes a big batch too - perfect for freezing!

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Ingredients

Servings

1 tablespoon canola oil
1 pound lean ground beef
1 medium sweet onion diced
1 red bell pepper diced
1 green bell pepper diced
2 tablespoons tomato paste
3 cloves garlic minced
2 (10-ounce) cans diced tomatoes & 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 frozen corn
⅓ cup chopped fresh cilantro leaves
Kosher salt and freshly ground black pepper to taste

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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

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.