Description
A cozy and easy dump recipe for taco soup that requires minimal prep and is packed with flavor.
Ingredients
- 1 pound ground beef or ground turkey (or shredded rotisserie chicken)
- 1 packet taco seasoning (or 2 to 3 tablespoons homemade mix)
- 1 can black beans, rinsed and drained
- 1 can kidney beans or pinto beans, rinsed and drained
- 1 can corn (or 1 to 1.5 cups frozen corn)
- 1 can diced tomatoes (plain or fire roasted)
- 1 can diced tomatoes with green chiles (Rotel, optional)
- 2 to 4 cups beef or chicken broth
- Optional extras: 1 small can of tomato sauce, a spoon of salsa, or a pinch of cumin
Instructions
- Brown your meat (optional but recommended) in a big pot until no longer pink. Drain extra grease if needed.
- Stir in taco seasoning and a little salt and pepper.
- Add beans, corn, diced tomatoes, and any other canned ingredients.
- Pour in broth to achieve your desired soup consistency.
- Bring to a gentle boil, then lower to a simmer for about 15 to 25 minutes, stirring occasionally.
- Taste, adjust seasoning, and serve with your favorite toppings.
Notes
For best flavor, rinse canned beans. Can be stored for up to 4 days in the fridge and can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Simmering
- Cuisine: Mexican