Description
A hearty and flavorful taco soup that’s easy to prepare, perfect for busy weeknights.
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 (15-ounce) can kidney beans, undrained
- 1 (15-ounce) can pinto beans, undrained
- 1 (15-ounce) can black beans, undrained
- 1 (15-ounce) can whole kernel corn, undrained
- 1 (10-ounce) can diced tomatoes and green chilies, undrained
- 1 (15-ounce) can tomato sauce
- 1 packet taco seasoning
- 1 packet ranch dressing mix
- 4 cups beef broth
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it into small crumbles.
- Drain any excess grease from the pot.
- Stir in the chopped onion and green bell pepper and cook for about 5-7 minutes until the onion is softened and translucent.
- Include the undrained kidney beans, pinto beans, and black beans in the pot.
- Pour in the undrained whole kernel corn.
- Add the undrained diced tomatoes and green chilies along with the tomato sauce.
- Sprinkle in the taco seasoning and ranch dressing mix, mixing well.
- Pour in the beef broth, ensuring all ingredients are submerged.
- Let the soup come to a simmer over medium heat, then reduce to low, cover, and simmer for at least 30 minutes.
- Stir occasionally to prevent sticking.
- Taste the soup and adjust seasonings as necessary.
- Ladle hot soup into bowls and garnish with toppings like shredded cheese, sour cream, diced avocado, or tortilla chips.
Notes
For a creamier texture, consider adding a dollop of sour cream or cream cheese while simmering. Store leftovers in an airtight container.
