Taco Soup

Name: Taco Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tbsp Olive Oil; 1¼ lb Ground Beef; 1 Onion; 2 cloves Garlic; 4 tsp Taco Seasoning; 2 Canned Tomatoes; 1 Black Beans; 7 oz Corn; 6 cups Beef Stock; ½ tsp Salt; 3½ oz Cheddar Cheese; 120 g Tortilla Chips

By Eatpace

Ground beef, beans, corn and tomatoes simmer with taco spices in this brothy soup, finished with cheddar and tortilla chips. It cooks in one pot in about 35 minutes.

Total: 35 min; 10 prep · 25 cook
Serves: 4; Scale it below
Calories: 817; kcal per serving
Protein: 52g; per serving

Plan this dinner Jump to recipe

Taco soup with ground beef, beans and corn, topped with shredded cheddar and tortilla chips.

35 min

Method

5 steps 10 min prep · 25 min cook

Cook

Step 1. Heat Olive Oil in a large pot over medium-high heat. Add Ground Beef and cook, breaking it up, until browned with no pink remaining, about 6 minutes.
Step 2. Add Onion and cook over medium heat, stirring, until softened, about 4 minutes.
Step 3. Stir in Garlic and Taco Seasoning; cook until fragrant, about 1 minute.
Step 4. Add Canned Tomatoes, Black Beans, Corn, Beef Stock and Salt. Bring to a boil, then reduce the heat and simmer uncovered until the flavors blend, about 14 minutes.

Finish & serve

Step 5. Ladle the soup into bowls and top with Cheddar Cheese and Tortilla Chips.

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Tips

Swap it

Use ground turkey and chicken stock in place of the beef and beef stock; cook ground turkey to 165°F.

Good to know

Ground beef is safely cooked at an internal temperature of 160°F.

Leftovers

Refrigerate the soup for up to 4 days, keeping the chips separate until serving.

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