Easy Taco Soup
Taco night gets a cozy twist in this incredibly easy soup!
Servings 6
Ingredients
- 1 ¼ pounds ground beef I use 80/20
- 1 cup chopped yellow onion
- 1 tablespoon minced fresh garlic
- 2 cups beef broth low sodium
- 2 cups water
- 1 tablespoon tomato paste
- 2 (10 ounce) cans diced tomatoes and green chilies undrained
- 1 (15 ¼ ounce) can whole kernel yellow corn drained
- 1 (15 ½ ounce) can kidney beans rinsed and drained
- 1 (15 ounce) can black beans rinsed and drained
- 1 (1.5 ounce) packet taco seasoning or 2 tablespoons homemade
- Your favorite toppings
Instructions
- Cook the ground beef and onion in a 6 quart Dutch oven or soup pot over medium high heat until beef is browned and no longer pink, crumbling beef with a wooden spoon while it is cooking (about 5 to 6 minutes). Drain off fat.
- Add garlic and cook (while stirring) until garlic is fragrant, about 30 seconds.
- Add beef broth, water, tomato paste, diced tomatoes and green chilies, corn, kidney beans, black beans and taco seasoning. Stir to combine.
- Bring to just a boil, then reduce heat as necessary to maintain a simmer (medium to medium low).
- Simmer for 10 minutes (uncovered), stirring occasionally.
- Serve with toppings, if desired.
Notes
- To prepare in your slow cooker: brown ground beef with onion in a large skillet over medium high heat and drain off fat. Add garlic and cook until fragrant, while stirring. Transfer mixture into the insert of a 6 quart slow cooker. Add 2 cups beef broth, 1 ½ cups water, tomato paste, diced tomatoes and green chilies, corn, kidney beans, black beans and taco seasoning. Stir to combine. Cover and cook on low heat for 6 hours or high heat for 3 hours.
- Dark red or light red kidney beans can be used.
- Store in an airtight container in the fridge for up to 3 days, or freeze in freezer bags for up to 6 months.
- This recipe yields approximately 11 cups.