Taco Soup
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Taco soup is the lazy genius of weeknight cooking — toss canned goods, browned beef, and two seasoning packets into a pot and you have a deeply satisfying, crowd-pleasing dinner in 25 minutes. Despite how effortless it is, the combination of taco seasoning, ranch, tomatoes, beans, and corn creates a bold, complex-tasting soup that seems far more involved than it actually is.
Ingredients
- 1.5 lbs ground beef
- 1 small onion, diced
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes
- 1 can (10 oz) diced tomatoes with green chiles
- 1 packet taco seasoning
- 1 packet ranch seasoning
- 3 cups beef broth
Toppings
- Shredded cheddar cheese
- Sour cream
- Crushed tortilla chips
- Jalapeño slices
- Fresh cilantro
Instructions
- Brown ground beef with diced onion in large pot over medium-high heat; drain fat
- Add taco seasoning and ranch seasoning; stir to coat meat
- Add all canned goods and beef broth; stir to combine
- Bring to boil, reduce heat, and simmer 15-20 minutes
- Taste and adjust seasoning (add salt carefully — packets have a lot of sodium)
- Serve topped with cheese, sour cream, crushed chips, jalapeño, and cilantro
Notes
Taste before adding extra salt — the taco and ranch seasoning packets contain significant sodium. This soup freezes beautifully for up to 3 months.
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