Taco Soup

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Taco Soup is flavorful, filling, and hearty homemade Tex-Mex meal. A delicious any day dinner, because tacos are not just for Tuesdays!

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Servings:

Calories: 190kcal

In a large soup pan drizzle the olive oil and brown the ground beef until no pink remains along with the diced onions. Drain off any excess fat.
1½ pounds ground beef, ½ tablespoon olive oil, 1 small yellow onion
Add the garlic and taco seasoning and stir for one minute.
2 cloves garlic, 1 package taco seasoning
Add the rest of the ingredients to the soup pot and bring to a boil. Depending on how thick you like your soup you can add 1 cup of water to the tomato juice can, rinse it out and dump it in the soup or measure out 1 cup of water and add to soup.
½ cup green pepper, 2 cups beef broth, 1½ cups frozen corn, 1 can black beans, 1 can pinto beans, 15 ounces can tomato sauce, 10 ounces rotel tomatoes, 1 cup water, 4 ounces green chilies
Once it comes to a boil reduce heat and simmer for 25-30 minutes.
Serve with your favorite toppings.

Storage:

To Store: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
To Freeze: You can freeze the soup for up to 2 months, in an airtight freezer safe container. You can also ladle single servings into freezer bags, seal tightly and freeze laid flat. Allow the soup to thaw overnight in the refrigerator before heating.
To Reheat: Simmer on the stovetop until heated through.

Tips:

Be sure to drain and rinse the beans so the soup isn't too salty. You can also use a low sodium broth if you have dietary restrictions.
Depending on how thick you like your soup you can add 1 cup of water to soup to make it thinner.
You can double this recipe so you can eat some now and freeze the rest for later.
To make this a vegetarian soup, omit the beef and replace the beef broth with vegetable stock. Feel free to bulk it up with more beans too!