I am not the type of person who waits around for a certain season to enjoy soup. I’m a year-round, all-season soup enjoyer, so let me introduce you to one of my favorites — this 30-Minute Taco Soup. Quick soups like this are my favorite for meal prep; I make a big batch on Sunday and eat it for lunch throughout the week. This one is zesty and filling but simple to make, so it’s one I turn to often, but best of all you get to top it with all your favorite taco toppings. (And maybe some tortilla chips, which is just hard to argue with.)
I’ve seen “taco soups” that involve nothing more than a variety of canned goods but this one doesn’t go that far. dinn It’s not a long list of ingredients, either, and it’s just a matter of browning your ground beef and then adding everything into the pot and giving it a quick simmer.
I love a soup that’s simmered for a large portion of the day, don’t get me wrong, but you don’t always have time for that. This soup gives you flavor in half an hour and it’s not brothy or watery or sad.
No, this is a soup you can make a meal out of. Think of it like chili meets taco flavor — it’s meaty and zesty and robust (but pro tip, it works great with ground turkey too).
30-Minute Taco Soup
Diet: Diabetic Gluten-Free
Ingredients
- 1 lb ground beef
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 packet (2 tablespoons) taco seasoning
- 2 (4 oz each) cans green chilies
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 2 cups beef broth
- 1 (15 oz) can crushed tomatoes
- Kosher salt and freshly ground black pepper, to taste
For topping (optional):
- Sour cream
- Cheddar cheese, grated
- Tortilla chips
- Cilantro
- Lime wedges
Preparation
- In a large Dutch oven or pot over medium-high heat, season the ground beef with salt and pepper and brown, breaking it apart as it cooks. Halfway through cooking, add the onion and continue cooking until beef is cooked through.
- Add bell pepper and garlic and cook 1 minute more.
- Stir in taco seasoning, then add green chilies, black beans, pinto beans, corn, beef broth, and crushed tomatoes.
- Bring to a boil, reduce heat and simmer 20-30 minutes, stirring occasionally.
- Adjust seasoning as needed and serve with your favorite toppings. Enjoy!
Recipe adapted from The Cabin Diary.