Easy Cheesy Taco Soup
Cheesy Taco Soup is so simple to throw together and is loaded with taco inspired ingredients. The cheesiness takes this soup to the next level of delicious and will be loved by the entire family!
Servings: 6 Servings
Ingredients
- 1 pound lean ground beef
- 2 (14.5-ounce) cans diced tomatoes I like to use fire roasted
- 1 (15-ounce) drained can whole kernel corn
- 1 (15-ounce) drained and rinsed can kidney beans
- 1 (15-ounce) drained and rinsed can black beans
- 1 (4-ounce) drained can sliced olives
- 1 (1-ounce) package McCormick® taco seasoning about 2 heaping tablespoons
- 1 (14.5-ounce) can beef broth
- 1 (16-ounce) package cubed Velveeta cheese or 2 cups shredded cheddar cheese
Instructions
- Heat a large pot over medium-high heat and add 1 pound lean ground beef. Cook and crumble the meat until it is cooked through and no longer pink. Drain off the grease.
- Add 2 (14.5-ounce) cans diced tomatoes, 1 (15-ounce) drained can whole kernel corn, 1 (15-ounce) drained and rinsed can kidney beans, 1 (15-ounce) drained and rinsed can black beans, 1 (4-ounce) drained can sliced olives, 1 (1-ounce) package McCormick® taco seasoning , and 1 (14.5-ounce) can beef broth to the pot and stir to combine.
- Add 1 (16-ounce) package cubed Velveeta cheese. Stir until the Velveeta is fully melted, then bring to a low boil. Reduce the heat to medium-low and simmer for 5-10 minutes to let the flavors blend. Serve warm with your desired toppings.
Nutrition
Calories: 567kcal | Carbohydrates: 60g | Protein: 46g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 2248mg | Potassium: 1409mg | Fiber: 14g | Sugar: 11g | Vitamin A: 1424IU | Vitamin C: 17mg | Calcium: 534mg | Iron: 7mg
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