Easy Taco Soup Recipe
This taco soup recipe is easy, healthy, and freezes great. It can be made in just a few minutes with simple ingredients, and is a dinner recipe the entire family will love.
Servings: 8 people
Calories: 205kcal
Ingredients
- 2 tablespoons avocado oil
- 1 medium onion diced (yellow or white)
- 1 tablespoons garlic minced
- 1 pound ground beef 85/15
- 1 cup water
- 1 28-ounce can crushed tomatoes
- 1 4-ounce can green chilis
- 2 15-ounce cans black beans with liquid
- 12 ounces super sweet white corn
- 3 tablespoons taco seasoning
- 1 teaspoon salt
Instructions
- In a large pot, add the oil and heat over medium. Once shimmering, add the diced onions and cook over medium heat, stirring occasionally, until they are transparent and then turn a caramel color.
- Add the minced garlic and cook for a couple more minutes until the garlic is transparent.
- Add the ground beef and 1 cup of water to help the meat cook evenly. Use a spoon and break up the chunks of meat until it’s in fine pieces, and cook until there is almost no pink left in the meat.
- Add the beans along with the liquid, the crushed tomatoes, corn, and taco seasoning. Continue to cook at a simmer until the soup is warm and bubbly—about 5 more minutes.
- Serve with a dollop of sour cream, shredded cheese, and your favorite corn chips. Enjoy!
Video
Notes
Storing instructions: store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: reheat soup in a pan on the stovetop with a little extra water. Stir frequently until warmed through.
Nutrition
Calories: 205kcal | Carbohydrates: 7g | Protein: 10g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 482mg | Potassium: 225mg | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 3.7mg | Calcium: 15mg | Iron: 1.3mg