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Easy Taco Soup
A bold, hearty and flavorful soup full of fiestea flavor! Top with your favorite taco toppings!
Course
Main, Soup
Cuisine
American, Mexican
Keyword
best, black beans, how to make, kidney beans, original, Rotel, taco soup, tomatoes
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
8
people
Calories
Ingredients
2
teaspoons
olive oil
1
cup
yellow onions
diced
1
tablespoon
garlic
minced
1
lb.
ground beef
3
cups
beef broth
15
oz
tomato sauce
1/2
cup
taco sauce
mild
3½
teaspoons
chili powder
2
teaspoons
paprika
1
teaspoon
oregano
1
teaspoon
cumin
1/4
teaspoon
red pepper flakes
1/2
teaspoon
garlic powder
1/2
teaspoon
onion powder
1
teaspoon
parsley
2
10 oz cans rotel tomatoes
16
oz.
kidney beans, drained
canned
15
oz.
black beans, drained
canned
1
cup
sweet corn
frozen
1
bay leaf
1/2
cup
fresh cilantro
chopped
TOPPINGS
fresh tomatoes
diced
red onions
diced
avocado
diced
sour cream
cheddar cheese
shredded
Jalapenos
seeded and sliced
Toasted pita chips
(optional but omg good)
Instructions
Heat olive oil into a large pot over medium heat.
Add onions and saute until semi-translucent.
Add garlic and saute until fragrant.
Add ground beef and break up into small peice.
Cook until ground beef is done and then drain off the fat.
Add in broth, tomato sauce and taco sauce.
Stir in all of the seasonings.
Add rotel tomatoes, black beans, kidney beans and corn.
Add bay leaf.
Cover and simmer for 30 minutes.
Remove bay leaf and stir in fresh cilantro.
Taste and adjust seasonings if needed.
Laddle into bowls and top with desired toppings.
Video