Easy Taco Soup
Easy Taco Soup is a delicious, hearty meal that brings all the wonderful flavors of tacos to your bowl. Perfect for busy weeknights and great for sharing with family and friends.
Ingredients
Main Ingredients
- 1 pound lean ground beef Can substitute with ground turkey or chicken.
- 1 small onion, chopped
- 4-5 cloves garlic, minced
- 4 cups beef or chicken broth Use gluten-free broth for a gluten-free option.
- 1 15 oz corn, drained Canned corn works well.
- 1 15 oz black beans, drained and rinsed
- 1 15 oz chili beans in chili sauce
- 1 28 oz crushed tomatoes
- 1 4 oz chopped green chiles
Spices and Seasoning
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- to taste onion powder
- to taste garlic powder
- to taste salt
- to taste pepper
- to taste cayenne pepper Adjust based on desired heat level.
Instructions
Stove Top Version
- In a large pot, brown the ground beef over medium heat. Drain excess fat.
- Add the chopped onion and minced garlic. Cook until the onion is soft.
- Stir in the broth, corn, black beans, chili beans, crushed tomatoes, and green chiles.
- Add chili powder, cumin, oregano, onion powder, garlic powder, salt, pepper, and cayenne. Mix well.
- Bring the soup to a boil, then lower the heat and let it simmer for about 20 minutes.
Slow Cooker Version
- In a skillet, brown the ground beef over medium heat. Drain excess fat.
- Transfer the beef to the slow cooker. Add chopped onion, minced garlic, broth, corn, black beans, chili beans, crushed tomatoes, and green chiles.
- Season with chili powder, cumin, oregano, onion powder, garlic powder, salt, pepper, and cayenne. Stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
Notes
Serve Easy Taco Soup warm, topped with shredded cheese, sour cream, diced avocado, and crushed tortilla chips. Garnish with fresh cilantro or lime wedges for extra flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.