Easy Taco Soup
This one-pot taco soup delivers all the bold, Tex-Mex goodness you love with simple pantry staples and minimal prep! Plus, it's ready to go in 30 minutes. This is one of my family’s favorite dinners and I know you’ll love it just as much.
Servings: 8 people
Ingredients
- 1 pound lean ground beef
- 1 small yellow onion diced
- 3 cloves garlic minced
- 2 tablespoons taco Seasoning
- 4 cups beef broth
- 1 (14 ounces) can fire roasted diced tomatoes
- 1 (15 ounces) can corn drained
- 1 (15 ounces) can black beans drained
- 1 (15 ounces) can pinto beans drained
- 1 (4 ounces) cans green chiles
- 1 (7 ¾ ounces) can El Pato tomato sauce mexican hot style
Toppings
- sour cream
- avocado sliced
- tomato diced
- cilantro
- tortilla chips
Instructions
- In a large stock pot, cook 1 pound lean ground beef and 1 small yellow onion together over medium-high heat. When the meat is evenly browned, add 3 cloves garlic and 2 tablespoons taco Seasoning and saute another minute, evenly incorporating the seasonings.
- To the pot, add 4 cups beef broth, 1 (14 ounces) can fire roasted diced tomatoes, 1 (15 ounces) can corn, 1 (15 ounces) can black beans, 1 (15 ounces) can pinto beans, 1 (4 ounces) cans green chiles, and 1 (7 ¾ ounces) can El Pato tomato sauce.
- Bring everything to a boil, then reduce the heat to low and simmer for about 10-15 minutes, just to incorporate and heat everything together.
- Remove from heat and serve with toppings like sour cream, avocado, tomatoCilantro, and tortilla chips.
Nutrition
Calories: 400kcal | Carbohydrates: 71g | Protein: 20g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 1057mg | Potassium: 617mg | Fiber: 7g | Sugar: 48g | Vitamin A: 61IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 4mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
