Description
You can’t go wrong with this recipe for Weeknight Taco Soup. Perfectly simple to make and absolutely delicious down to the last bite. Check your pantry; most likely you already have all the ingredients you need!
Ingredients
Scale
- 1 medium onion, chopped fine
- 2 pounds ground beef
- 1 (15-ounce) can pinto beans OR black beans, drained and rinsed
- 1 (15-ounce) can sweet corn, drained
- 1 (15-ounce) can fire-roasted diced tomatoes (do NOT drain)
- 1 package of taco seasoning (about 2 tablespoons)
- 2 cups chicken broth
- 1 cup of water
- Shredded Mexican blend cheese, sour cream, sliced black olives, tortilla chips or strips to garnish (optional)
Instructions
- Set a large pot over medium-high heat. Add the onion and ground beef, and cook until the onions are translucent and the ground beef is browned with no pink spots remaining, about 10 minutes.
- Stir in the pinto beans, corn, tomatoes, taco seasoning, broth, and water. Bring to a boil, then cover and turn the heat to medium/low to maintain a slow simmer. Cook for 30 minutes, then remove from heat and serve with optional garnishes if desired.
- Prep Time: 10 minutes
- Cook Time: 30
- Category: Dinner
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 476
- Sugar: 5.9
- Sodium: 898
- Fat: 10.9
- Saturated Fat: 5.1
- Carbohydrates: 55.2
- Fiber: 11.5
- Protein: 38.3
- Cholesterol: 71