Description
A hearty and flavorful taco soup packed with protein and vegetables. Perfect for a quick weeknight meal.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Brown the ground beef in a large pot over medium heat.
- Add onion, bell pepper, and garlic. Cook until softened.
- Stir in black beans, kidney beans, corn, diced tomatoes, and taco seasoning.
- Pour in chicken broth and bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Season with salt and black pepper.
- Serve hot with toppings like shredded cheese, sour cream, and tortilla chips.
Notes
- You can use ground turkey instead of beef.
- Add more broth if you prefer a thinner soup.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 40mg