Ingredients
Scale
- 1 lb ground beef
- 1 onion, diced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes
- 1 packet taco seasoning
- 4 cups beef broth
- 1 cup water
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Brown the ground beef in a large pot over medium heat.
- Add the diced onion and bell pepper, cooking until softened.
- Stir in the black beans, kidney beans, corn, and diced tomatoes.
- Add the taco seasoning, chili powder, cumin, salt, and pepper.
- Pour in the beef broth and water, stirring to combine.
- Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
- Serve hot with optional toppings like shredded cheese, sour cream, or tortilla chips.
Notes
- For a spicier soup, add diced jalapeños or hot sauce.
- This soup tastes even better the next day as flavors meld.
- Freeze leftovers for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 45mg
Keywords: taco soup, easy taco soup, Mexican soup, ground beef soup