Description
A hearty and flavorful soup that combines the bold taste of tacos with the comfort of a warm bowl of soup. It’s easy to make and perfect for a quick weeknight dinner.
Ingredients
Units
Scale
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (15 oz) can diced tomatoes
- 1 (10 oz) can Rotel (diced tomatoes with green chilies)
- 1 (1 oz) packet taco seasoning
- 1 (1 oz) packet ranch dressing mix
- 2 cups beef broth
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped green onions, tortilla chips
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain excess fat.
- Add chopped onion and minced garlic. Cook until the onion is soft and translucent.
- Stir in taco seasoning and ranch dressing mix.
- Add black beans, kidney beans, corn, diced tomatoes, Rotel, and beef broth. Stir to combine.
- Bring the mixture to a boil, then reduce heat and simmer for 20-30 minutes.
- Season with salt and pepper to taste.
- Serve hot with desired toppings such as shredded cheese, sour cream, green onions, or tortilla chips.
Notes
- You can substitute ground turkey or chicken for a lighter option.
- For a spicier version, use hot Rotel or add jalapeños.
- This soup freezes well for up to 3 months.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 5g
- Sodium: 870mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 55mg
