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Taco Soup

A comforting and bold-flavored soup that combines the classic taste of tacos in a convenient, spoonable form.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef Use lean ground beef (85/15) for better flavor with manageable fat.
  • 1 medium onion, chopped Fresh onions will deliver a brighter flavor than pre-chopped frozen onion.
  • 1 can black beans, drained and rinsed Drained and rinsed for cleanliness.
  • 1 can kidney beans, drained and rinsed Drained and rinsed for cleanliness.
  • 1 can corn, drained Drained for better texture.
  • 1 can diced tomatoes Canned with no added sugar for the best taste.
  • 1 can tomato sauce Adds richness to the broth.
  • 1 packet taco seasoning Consider checking for gluten-free options.
  • 2 cups beef broth Use low-sodium beef broth to control salt.
  • to taste Salt and pepper Remember taco seasoning may already contain salt.
  • to taste Shredded cheese, sour cream, and green onions for topping Add these just before serving.

Method
 

Preparation
  1. Brown the ground beef and onion in a large pot over medium heat.
  2. Drain excess fat if necessary after the meat is browned.
  3. Stir in the black beans, kidney beans, corn, diced tomatoes, tomato sauce, taco seasoning, and beef broth.
  4. Bring to a boil, then reduce heat and let simmer for 30 minutes.
  5. Season with salt and pepper to taste.
  6. Serve hot, topped with shredded cheese, sour cream, and green onions.

Notes

For a vegetarian version, replace ground beef with crumbled firm tofu or extra mushrooms and use vegetable broth. Brown in batches to avoid overcrowding the pan.