Description
A straightforward recipe for a hearty taco soup.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
- 1 (10.75 ounce) can cream of chicken soup
- 1 packet (1 ounce) taco seasoning mix
- 3 cups water or broth
- Optional toppings: shredded cheese, sour cream, tortilla chips
Instructions
- Brown the ground beef in a large pot over medium heat. Drain off any excess fat.
- Add the chopped onion to the pot and cook until soft, about 5 minutes.
- Stir in the kidney beans, black beans, diced tomatoes, Rotel, cream of chicken soup, taco seasoning, and water or broth.
- Bring the mixture to a boil, then reduce heat to low.
- Simmer for 20 minutes, stirring occasionally.
- Serve hot with your choice of toppings.
Notes
- You can substitute ground turkey or chicken for the ground beef.
- Adjust the amount of Rotel based on your preference for heat.
- For a thicker soup, use less liquid.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8
- Sodium: 850
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 9
- Protein: 28
- Cholesterol: 55
Keywords: taco soup, ground beef, easy soup, weeknight meal, bean soup