Taco Soup

Taco inspired soup that gives even the tastiest chili a run for its money. This is thick and satisfying soup has a tomato-salsa base and the ground beef is seasoned with taco spices. Added texture comes from corn and black beans. It's both pantry and budget friendly. Imagine classic American ground beef tacos transformed into a heartwarming soup.

Course Main Course

Cuisine American

Keyword Taco Soup

Prep Time 10

Cook Time 20

Resting Time 10

Total Time 40

Servings people

Calories 582kcal

Author Cathy Pollak

Ingredients

1 lb. ground beef (93/7)
1 cup diced, white onion
2 cloves garlic, grated
1 medium jalapeno, seeds removed, deveined and diced
2 cups low-sodium chicken broth
3 cans black beans, rinsed and drained
2-1/2 cups (28 ozs) jarred salsa (your favorite brand)
2 cans original Rotel (cans are 10 oz. each)
2 cups frozen corn
2 packages taco seasoning (packets are 1 oz. each)
1 tbsp. ground cumin

Instructions

In a large skillet, brown beef, onion, garlic and jalapeno until beef is cooked through and is no longer pink. Strain beef to remove excess oil. Once drained, move beef mixture to a large soup pot or Dutch oven.
Add the remainder of the ingredients to the beef mixture.
Simmer on medium heat uncovered for 20-25 minutes. Remove from heat and let the soup rest for 20 minutes with the lid on before serving.
Garnish each bowl with all your favorite taco toppings.

Notes

Soup can also be made in a crock pot. Instructions are in the post.

Nutrition information is only an estimation and variation will occur based on the ingredients/brands you use. Assuming you remove most of the fat from the pork, calories are going to be a lot lighter than what's shown.

Nutrition