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Taco Soup

This quick and easy taco soup is made entirely in one pot in less than 30 minutes. Topped with cheese, avocado, and all the fixins, this simple soup makes the perfect weeknight dinner that'll please just about anyone.

98% would make again
Total Time

30 minutes

30 min

Prep Time

10 minutes

10 min

Cook Time

20 minutes

20 min

Total Time

30 minutes

30 min

Prep Time

10 minutes

10 min

Cook Time

20 minutes

20 min

Ingredients

for 6 servings

  • 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 605
  • Fat 25g
  • Carbs 58g
  • Fiber 15g
  • Sugar 10g
  • Protein 41g

Estimated values based on one serving size.

Preparation

  1. Add the ground beef and onion to a large pot and stir until the beef is cooked through.
  2. Drain excess liquid.
  3. Add the kidney beans, black beans, corn, tomatoes, tomato sauce, and taco seasoning to the pot, and stir until combined.
  4. Cook over medium heat for 10 minutes.
  5. Serve with cheddar cheese, sour cream, pico de gallo, avocado, corn chips, lime wedges, and cilantro.
  6. Enjoy!
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