Description
A hearty and flavorful ground beef taco soup packed with beans, corn, tomatoes, and classic taco spices. Perfect for a comforting weeknight meal or casual gathering.
Ingredients
1 pound ground beef
1 medium yellow onion, diced
3 cloves garlic, minced
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can corn kernels, drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (8-ounce) can tomato sauce
4 cups beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and cook until softened, about 3-4 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the pot and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
Drain excess fat from the pot if necessary.
Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
Add black beans, kidney beans, corn, diced tomatoes with their juice, tomato sauce, and beef broth to the pot. Stir to combine.
Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.
Taste and adjust seasoning if needed.
Serve hot with your favorite taco toppings such as shredded cheese, sour cream, chopped cilantro, or tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes