Description
This Easy Taco Soup is bursting with flavor and nutrients! Loaded with ground beef, beans, and vibrant veggies, it’s ready in under an hour and perfect for busy weeknights. Enjoy a wholesome meal with 34g of protein per serving—comfort food at its best!
Ingredients
Scale
- 1 teaspoon olive oil
- 1 lb ground beef
- 1 cup onion (chopped, about 1 medium onion)
- 1/2 tablespoon garlic (minced, about 4 cloves)
- 14 oz diced tomatoes with green chiles (1 can)
- 1 quart beef broth (low or no salt)
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 15 oz black beans (1 can, drained and rinsed)
- 15 oz pinto beans (1 can, drained and rinsed)
- 1 cup frozen corn (thawed)
Instructions
- Heat olive oil in a soup pot over medium heat; add ground beef, onions, and garlic. Cook until browned.
- Stir in diced tomatoes, beef broth, paprika, black pepper, chili powder, and cumin; mix well.
- Add black beans, pinto beans, and corn; stir to combine.
- Bring to a boil, then reduce heat and simmer for 30 minutes to 1 hour, stirring occasionally.
- Adjust seasonings to taste; serve hot with your favorite toppings.
Notes
For a vegetarian version, substitute ground beef with lentils and use vegetable broth.
Store in the fridge for up to 4 days or freeze for up to 3 months for later enjoyment.
Feel free to customize spices and toppings to suit your taste.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 34g
- Cholesterol: 70mg