Nani's Simple Taco Soup
This hearty taco soup is a cozy family favorite that tastes just like a taco in a bowl.
recipesbynani.comThere is nothing quite like a big pot of taco soup on a chilly evening. It is one of those meals that comes together quickly, yet it tastes like it has been simmering on the stove for hours.
My grandkids always ask for extra cheese and crushed tortilla chips on top of theirs. My best tip is to use a mild salsa if you have little ones at home, but feel free to turn up the heat with some extra chili powder if you like a little kick.
🧺 Ingredients
- 1 pound ground beef
- 1 packet taco seasoning
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 can whole kernel corn, drained
- 1 can diced tomatoes with green chilies
- 1 can tomato sauce
- 2 cups beef broth
- Shredded cheddar cheese, sour cream, and tortilla chips for serving
👩🍳Instructions
- 1
Brown the ground beef in a large pot over medium heat until it is no longer pink.
- 2
Drain any excess fat from the pot.
- 3
Add the taco seasoning and stir well to coat the meat.
- 4
Pour in the black beans, pinto beans, corn, diced tomatoes, tomato sauce, and beef broth.
- 5
Stir everything together and bring the soup to a gentle boil.
- 6
Turn the heat down to low and let the soup simmer for about twenty minutes to let the flavors blend.
- 7
Serve warm in bowls topped with shredded cheese, a dollop of sour cream, and a handful of crunchy tortilla chips.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to four days. This soup actually tastes even better the next day after the flavors have had time to settle. You can also freeze individual portions for an easy lunch later in the month.
Made this recipe? Let us know how it went.
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