Description
Taco soup is a vibrant, flavor-packed dish that wraps you in warmth with every spoonful. Bursting with spiced beef, colorful beans, and fresh vegetables, this easy-to-make soup is perfect for busy weeknights or cozy gatherings. Just imagine the delightful aroma wafting through your home as it simmers on the stove! This recipe promises to be a crowd-pleaser, making it an essential addition to your culinary repertoire.
Ingredients
Scale
- 1 lb ground beef (lean)
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (15 oz) black beans (drained and rinsed)
- 1 can (15 oz) kidney beans (drained and rinsed)
- 1 cup bell peppers (diced)
- 2 tbsp taco seasoning
- 4 cups beef broth
- 1 cup shredded cheddar cheese (for garnish)
- ½ cup sour cream (for garnish)
- Fresh cilantro (optional)
Instructions
- In a large pot over medium heat, brown the ground beef, breaking it apart as it cooks.
- Add chopped onions and minced garlic; sauté until translucent.
- Stir in diced bell peppers and taco seasoning; cook for another 3-4 minutes.
- Pour in fire-roasted tomatoes and both types of beans; mix well.
- Add beef broth to achieve desired consistency and bring to a gentle boil.
- Reduce heat and simmer for about 20 minutes to meld flavors.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with shredded cheddar cheese, sour cream, and cilantro.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 870mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 70mg
Keywords: For a lighter option, substitute ground turkey for beef or replace beef broth with vegetable broth. Customize toppings with avocado or jalapeños for added flavor.