This hearty, flavourful and quick taco soup recipe is perfect for fall or winter when you want something a bit different from traditional tacos but inspired by the same flavour profile. Because it makes a large batch, it is great for meal prepping as well. I hope you enjoy this filling and delicious soup!
Ingredients
- 1 lb ground beef
- 1 can diced tomatoes
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 green bell pepper, diced
- 1 small onion, diced
- 1 cup cooked rice
- 1 package taco seasoning mix
- 4 cups beef broth
- 2 cloves garlic, minced
- 1 tbsp olive oil
Optional Toppings
- Shredded cheddar cheese
- Sour cream
- Fresh cilantro, chopped
- Avocado
- Tortilla chips
Instructions
In a large pot or Dutch oven, cook the ground beef over medium heat until browned and fully cooked. Drain excess fat and set aside. Add olive oil to the pot, then sauté the diced onion and green bell pepper over medium heat for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant. Stir in the cooked ground beef, diced tomatoes (with their juices), black beans, corn, and taco seasoning. Mix well to combine. Pour in the beef broth and bring the soup to a boil. Reduce heat to low, cover, and let it simmer for 20 minutes, allowing the flavors to meld together. Stir in the cooked rice during the last 5 minutes of cooking to warm through. Ladle the taco soup into bowls and top with shredded cheddar cheese, a dollop of sour cream, fresh cilantro, avocado and tortilla chips on the side.
Comments