Description
A straightforward recipe for a hearty taco soup.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
- 1 (10.75 ounce) can cream of chicken soup
- 1 packet (1 ounce) taco seasoning mix
- 4 cups beef broth
- 1 cup frozen corn
Instructions
- Brown the ground beef and onion in a large pot over medium heat. Drain off any excess fat.
- Add the kidney beans, black beans, diced tomatoes, Rotel, cream of chicken soup, taco seasoning, and beef broth to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
- Stir in the frozen corn and cook for another 5 minutes, or until the corn is heated through.
- Serve hot.
Notes
- Top with shredded cheese, sour cream, or crushed tortilla chips before serving.
- You can adjust the amount of Rotel for desired spice level.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8
- Sodium: 850
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 9
- Protein: 28
- Cholesterol: 65
Keywords: taco soup, ground beef soup, easy soup, weeknight dinner, bean soup