Description
A warm and hearty taco soup filled with ground beef, beans, and spices, perfect for cozy evenings.
Ingredients
Scale
- 2 pounds ground beef
- 1 large onion, diced (about 2 cups)
- 3 cups water
- 2 (15-ounce) cans kidney beans, undrained
- 2 (14-ounce) cans diced tomatoes, undrained
- 1 (14-ounce) can corn, undrained
- 1 (4-ounce) can diced green chilies, undrained
- 2 tablespoons taco seasoning
- 1 (1 ounce) packet ranch seasoning
- Shredded cheese, for serving
- Sour cream, for serving
- Diced avocado, for serving
- Cilantro leaves, for serving
- Tortilla chips, for serving
Instructions
- In a Dutch Oven or large stock pot over medium-high heat, cook ground beef and onion until browned, about 5 minutes. Drain well.
- Add water, beans, tomatoes, corn, and chiles. Stir to combine and scrape any browned bits from the bottom for flavor.
- Stir in taco seasoning and ranch seasoning. Taste and adjust salt or spice while the flavors bloom.
- Bring to a boil, reduce heat to medium-low, and simmer for 20 minutes.
- Serve with your favorite toppings such as shredded cheese, sour cream, diced avocado, minced cilantro, and tortilla chips.
Notes
For a lighter option, substitute ground beef with turkey or plant-based crumbles. Customize toppings to personal preferences.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 80mg