Best Taco Soup
The world's best taco soup recipe that's fast and easy to make in one pot with staple ingredients! This taco soup is by far the most requested meal at my house.
Servings: 8
Ingredients
- 1 pound ground beef , or ground turkey
- 1-2 Tablespoons taco seasoning , to taste
- 1 medium sweet onion , finely chopped
- 1 green bell pepper , chopped
- 1 red bell pepper , chopped
- 1 (15-ounce) can black beans , drained and rinsed
- 1 (15-ounce) can kidney beans , drained and rinsed
- 1 (15-ounce) can pinto or white beans , drained and rinsed (optional)
- 1 (15-ounce) can corn
- 1 (15-ounce) can tomato sauce
- 1 (10-ounce) can Rotel
- 1 (15-ounce) can diced tomatoes
- 1/4-1/2 cup fresh salsa
- 1/4 cup chopped cilantro
Optional Toppings: Sour cream, Cheese, Tortilla chips
Instructions
- In a large pot, brown beef over medium-heat. Stir in taco seasoning. Add onions and bell peppers and saute 3 minutes, or until softened.
- Stir in black beans, kidney beans, pinto beans, corn, tomato sauce, Rotel, diced tomatoes, and salsa until combined. Let simmer, stirring occasionally, 20 to 40 minutes, or longer if time allows. Add 1/2 to 1 cup warm water if starts to thicken. Stir in cilantro.
- Ladle into bowls and top with desired toppings. Serve with tortilla chips. Enjoy!
Notes
Crockpot version: Brown beef, onions and bell peppers in a skillet first. Add all ingredients to the crockpot and cook on low 6 to 7 hours, or on high for 3 to 4 hours.
To freeze: Let soup cool. Place in a zip-top bag or freezer container (leaving room for it to expand). Store in freezer up to 6 months. To thaw, place in refrigerator or microwave. Then simmer in a pot over low-heat until warm.
Nutrition
Serving: 350grams | Calories: 369kcal | Carbohydrates: 43g | Protein: 22g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 1046mg | Potassium: 1127mg | Fiber: 12g | Sugar: 10g | Vitamin A: 923IU | Vitamin C: 48mg | Calcium: 106mg | Iron: 5mg