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5.0 from 63 votes

Easy Taco Soup

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. Add onion and bell peppers. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. Stir in tomato paste and garlic until fragrant, about 1 minute.
  4. 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.
  5. Stir in corn until heated through, about 3-5 minutes.
  6. Remove from heat; stir in cilantro and season with salt and pepper, to taste.*
  7. 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.