One-Pot Taco Soup
A cozy, one-pot taco soup packed with Tex-Mex flavor. Quick, hearty, and topped your way!
Equipment
- - Large soup pot
- Wooden spoon
- Cutting board
Ingredients
- - 1 lb ground beef or turkey/lentils
- - 1 small onion chopped
- - 2 garlic cloves minced
- - 1 can 15 oz kidney beans, drained
- - 1 can 15 oz black beans, drained (optional)
- - 1 can 15 oz corn kernels, drained
- - 1 can 14.5 oz diced tomatoes with green chilies
- - 1 can 10 oz diced tomatoes (optional)
- - 2 cups beef or chicken broth
- - 1 packet taco seasoning
- - 1 tsp ground cumin
- - 1 tsp chili powder
- - Salt and pepper to taste
- - Optional toppings: shredded cheddar cilantro, sour cream
Instructions
- In a large pot, sauté beef, onion, and garlic until beef is browned. Drain fat.
- Stir in taco seasoning, cumin, chili powder, salt, and pepper.
- Add beans, corn, tomatoes, and broth.
- Bring to a boil, then reduce heat and simmer uncovered for 20–30 minutes.
- Serve with your favorite toppings.
Notes
- Vegetarian: Use lentils or extra beans
- Gluten-Free: Use certified GF taco seasoning
- Freezes well for up to 2 months
- Gluten-Free: Use certified GF taco seasoning
- Freezes well for up to 2 months