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Taco Soup
Everything you'd put in a taco, simmered in a pot as a soup. Ground beef, beans, corn, tomatoes, and salsa — one pot, 25 minutes, feeds a crowd.
Allergens: Check salsa and canned goods labels. As written, free of major allergens.
Ingredients
- 1 lb ground beef (fresh or thawed)
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) corn, drained
- 1 can (14 oz) diced tomatoes
- 1 cup salsa
- 2 cups water
- 1 medium onion, diced
Optional Extras
- Chili powder and cumin
- Garlic powder
- Shredded cheese on top
- Sour cream
- Tortilla chips crushed on top
- Hot sauce
Equipment
- Large pot
- Knife and cutting board
- Can opener
- Stirring spoon
Instructions
- Brown the ground beef with the diced onion in a large pot over medium heat, breaking it into crumbles, about 5–7 minutes. Drain excess grease.
- Add the drained beans, drained corn, diced tomatoes (with juice), salsa, and water.
- Season with chili powder, cumin, and garlic powder if you have them.
- Bring to a boil, then reduce to a simmer. Cook for 15 minutes.
- Serve in bowls topped with cheese, sour cream, or crushed tortilla chips.
Notes
- Ground turkey works too. Same method.
- Add more beans. Kidney beans or pinto beans in addition to black beans make it heartier.
- Mild or hot depends entirely on your salsa choice.
- This makes a lot. Great for meal prep — portion and refrigerate for up to 4 days or freeze for 3 months.
- With rice: Serve over rice to stretch it even further.