Stovetop Taco Soup
A quick and comforting stovetop taco soup recipe that’s perfect for any day.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 1 pound ground beef
- 1 chopped onion
- 2 minced garlic cloves
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 4 cups beef broth
- Salt and pepper, to taste
Instructions
- In a large pot over medium heat, cook the ground beef until browned, breaking it into crumbles. Drain excess fat.
- Add onion and garlic to the pot, sautéing for 3-4 minutes until the onion becomes translucent.
- Stir in the black beans, kidney beans, corn, diced tomatoes, and taco seasoning until well mixed.
- Pour in the beef broth and bring the soup to a boil. Reduce the heat and simmer for 20-25 minutes.
- Taste and adjust seasoning with salt and pepper.
- Serve hot with optional toppings like cheese, sour cream, cilantro, avocado, or tortilla chips.
Notes
- Feel free to add more vegetables for added nutrition.
- This soup can be stored in the refrigerator for up to 3 days.
- It can also be frozen for later consumption.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 60mg