Description
A hearty and flavorful taco soup featuring ground beef, beans, vegetables, and classic taco seasonings simmered to perfection. This versatile recipe allows for optional toppings like avocado, jalapenos, cheese, and sour cream, making it a perfect comforting meal for any day of the week.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- ½ large onion, diced
- 1 green bell pepper, diced
- 1 tablespoon tomato paste
- 2 tablespoons taco seasoning or 1 recipe taco seasoning
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can canned sweet corn, drained and rinsed
- 1 (15-ounce) can canned diced tomatoes
- 1 (4-ounce) can canned diced green chilies
- 3 cups water
Optional Toppings
- Avocado, sliced
- Jalapeno peppers, sliced
- Cilantro, chopped
- Cotija cheese or other cheese, crumbled
- Sour cream
Instructions
- Cook the ground beef: In a large pot over medium heat, cook the ground beef until fully browned, stirring occasionally to break it apart. Once cooked, drain any excess fat from the pot.
- Sauté vegetables and season: Add the diced onion, green bell pepper, taco seasoning, and tomato paste to the pot with the beef. Stir well and cook for 1 to 2 minutes until the vegetables soften slightly and the ingredients are well combined.
- Add beans, corn, tomatoes, chilies, and water: Pour in the black beans, kidney beans, sweet corn, diced tomatoes, green chilies, and water. Stir everything together and bring the mixture to a boil.
- Simmer the soup: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 20 minutes to allow the flavors to meld together.
- Serve and garnish: Ladle the taco soup into bowls and add your favorite toppings such as avocado slices, jalapenos, cilantro, cheese, and sour cream as desired. Enjoy warm.
Notes
- For a vegetarian or vegan option, substitute the ground beef with cooked quinoa to maintain protein content.
- If using a slow cooker, combine all ingredients in the slow cooker and cook on low for 6 hours or on high for 4 hours.
- Adjust the spiciness by adding more or fewer diced green chilies or jalapenos according to your preference.
- Use low sodium canned beans and tomatoes if you want to reduce the salt content.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 50 mg
