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Shortcut Ground Beef Taco Soup
5 from 6 votes

Shortcut Ground Beef Taco Soup

Prepare to fall in love with easy shortcut ground beef taco soup! It’s a great way to use up taco night leftovers and even tastes amazing the next day!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 374 kcal
Course: Soup
Cuisine: American, Mexican

Ingredients

  • 1 quart red pepper organic, Pacific brand, soup
  • 1 quart tomato organic, Pacific brand, soup
  • 2 cups black beans (drained + rinsed)
  • 1-2 cups cooked taco meat leftover
  • 1/2-1 bell pepper diced
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ⅛ tsp cayenne pepper
  • salt to taste
  • black pepper to taste
TOPPINGS + EXTRAS - choose your favorites
  • cilantro fresh
  • cheese shredded
  • tortilla chips
  • tortilla strips crispy
  • Greek yogurt or sour cream
  • red pepper flakes
  • avocado fresh, chopped
  • salsa
  • tomato chopped
  • Pico de Gallo
  • jalapeños
  • red onion pickled
  • onion chopped
  • all your favorite taco toppings make great mix-ins for this soup. Prevent waste and clean out that crisper!

Instructions

    Cup of Yum
  1. Bring a pot to medium heat with a quart of red pepper and tomato soup.
  2. Add black beans, taco meat, bell peppers, chili powder, garlic powder, cayenne pepper, salt, and pepper and simmer for 15-20 minutes or so until peppers have softened and the flavors have had a chance to mingle.
  3. Give it a taste and add any additional seasoning as desired. I added a little extra cayenne pepper for a kick! The amounts of cumin, chili powder, and garlic powder can all be amped up as desired. Season to taste and have fun with it!
  4. Top with all your favorite taco toppings and dig in! This soup is great right away and fabulous the next day too!

Notes

  • This rockin' recipe yields 4 smaller servings or 2 big meal sized bowls if you're hungry!
  • Since we're going the super-speedy route for this recipe, the bell peppers will still be firm in this soup. Not a fan of the texture? No worries! You can sauté them in the pot first before adding the soup base for tender bell peppers, skip them, or simmer a little longer to soften the peppers. You can also add onions and follow suit. I love them any which way so you're good to go no matter which approach you take!
  • Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on extras/toppings added and enjoy!

Nutrition Information

Calories 374kcal (19%) Carbohydrates 54g (18%) Protein 23g (46%) Fat 8g (12%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Trans Fat 0.4g (20%) Cholesterol 37mg (12%) Sodium 99mg (4%) Potassium 1079mg (23%) Fiber 11g (44%) Sugar 20g (40%) Vitamin A 1576IU (32%) Vitamin C 50mg (56%) Calcium 66mg (7%) Iron 6mg (33%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 374

% Daily Value*

Calories 374kcal 19%
Carbohydrates 54g 18%
Protein 23g 46%
Fat 8g 12%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.4g 20%
Cholesterol 37mg 12%
Sodium 99mg 4%
Potassium 1079mg 23%
Fiber 11g 44%
Sugar 20g 40%
Vitamin A 1576IU 32%
Vitamin C 50mg 56%
Calcium 66mg 7%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.