Ingredients
Scale
- 1 lb ground beef
- 1 can black beans, drained
- 1 can kidney beans, drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 packet taco seasoning
- 4 cups beef broth
- 1 cup chopped onion
- 1 cup bell pepper, chopped
- 1 cup shredded cheese (optional)
- 1/2 cup sour cream (optional)
Instructions
- Brown the ground beef in a large pot over medium heat.
- Add chopped onion and bell pepper; cook until softened.
- Stir in taco seasoning and cook for 1 minute.
- Add black beans, kidney beans, corn, diced tomatoes, and beef broth.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Serve hot, topped with cheese and sour cream if desired.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Freeze leftovers for up to 2 months.
- Adjust spice level by adding jalapeños or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Calorie
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Taco Soup, Homemade Taco Soup, Summer Soup, Easy Taco Soup