5.0 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 Pacific Organic Red Pepper and Tomato Soup
- 2 cups black beans (drained + rinsed)
- 1-2 cups leftover taco meat
- 1/2-1 bell pepper, diced
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- ⅛ tsp cayenne pepper
- salt and pepper to taste
TOPPINGS + EXTRAS - choose your favorites
- fresh cilantro
- shredded cheese
- tortilla chips
- crispy tortilla strips
- greek yogurt or sour cream
- red pepper flakes
- fresh chopped avocado
- salsa
- chopped tomatoes
- Pico de Gallo
- jalapeños
- pickled red onions
- chopped onion
- all your favorite taco toppings make great mix-ins for this soup. Prevent waste and clean out that crisper!
Instructions
- Bring a pot to medium heat with a quart of red pepper and tomato soup.
- 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.
- 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!
- Top with all your favorite taco toppings and dig in! This soup is great right away and fabulous the next day too!
Cup of Yum
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
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
37mg
(12%)
Sodium
99mg
(4%)
Potassium
1079mg
(31%)
Fiber
11g
(44%)
Sugar
20g
(40%)
Vitamin A
1576IU
(32%)
Vitamin C
50mg
(56%)
Calcium
66mg
(7%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
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.