Easy Taco Soup
This easy taco soup is a one pot weeknight wonder that's hearty, family-friendly and packed with flavor.
Servings 8 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 1 clove garlic minced
- 1 lb lean ground beef
- 1 packet taco seasoning (2 tablespoons)
- ½ teaspoon ground cumin
- 1 15 oz can canellini beans
- 1 15 oz can red kidney beans
- 1 cup frozen corn or one 15-oz can, drained
- 3 cups chicken broth *see note
- 1 15 oz can crushed tomatoes
- 1 15 oz can diced tomatoes
- salt and pepper to taste
- Topping suggestions: sour cream, grated cheese, cilantro or sliced green onions, avocado, and tortilla chips for serving
Instructions
- In a large pot or dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened. Add the garlic and stir until fragrant, about 30 seconds.
- Add the ground beef, taco seasoning, and cumin, and cook, stirring occasionally until browned, about 5 minutes.
- Add the cannelini beans, red kidney beans, corn, broth, crushed and diced tomatoes, and stir to combine. Bring to a boil, reduce the heat and simmer for 20 minutes. Season to taste with salt and pepper.
Notes
*Reduce the broth to 2 cups for a thicker, more chili-like soup. Or increase for a brothier soup. Leftovers thicken as they cool, so additional broth can be stirred in when re-heating.