This easy taco soup is a one pot weeknight wonder that's hearty, family-friendly and packed with flavor.
Cuisine American, Mexican
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
Author Ann Otis
1medium yellow onionchopped
1lblean ground beef
1packet taco seasoning(2 tablespoons)
1 15 ozcan canellini beans
115 ozcan red kidney beans
1cupfrozen cornor one 15-oz can, drained
3cupschicken broth*see note
1 15ozcan crushed tomatoes
1 15ozcan diced tomatoes
salt and pepper to taste
Topping suggestions: sour cream, grated cheese, cilantro or sliced green onions, avocado, and tortilla chips for serving
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.
*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.