This quick and easy taco soup is made entirely in one pot and in less than 30 minutes. Topped with cheese, avocado, and all the fixin's, this simple soup makes the perfect weeknight dinner that'll please just about everyone.
Cook Time
25 minutes
Total Time
25 minutes
Yield
6 servings
Ingredients
1 lb lean ground beef (454 g)
1 small onion, chopped
15 oz canned kidney bean (425 g), 1 can
15 oz canned black bean (425 g), 1 can
15 oz canned corn kernels (425 g), 1 can
15 oz canned diced tomato (425 g), 1 can
8 oz tomato sauce (225 g), 1 can
2 tablespoons taco seasoning
1 shredded cheddar cheese, to serve
1 sour cream, to serve
1 pico de gallo, to serve
1 avocado, sliced, to serve
1 tortilla chip, to serve
1 lime wedge, to serve
1 chopped cilantro, to serve
Nutrition Info
Calories 744
Fat 38g
Carbs 60g
Fiber 16g
Sugar 12g
Protein 44g
How to Make It
1. Step
Add the ground beef and onion to a large pot and stir until the beef is cooked through.
2. Step
Drain excess liquid.
3. Step
Add the kidney beans, black beans, corn, tomatoes, tomato sauce, and taco seasoning to the pot, and stir until combined.
4. Step
Cook over medium heat for 10 minutes.
5. Step
Serve with cheddar cheese, sour cream, pico de gallo, avocado, corn chips, lime wedges, and cilantro.
