Ingredients
Scale
- 1 lb ground beef or turkey
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 packet taco seasoning
- 1 (14.5 oz) can diced tomatoes (fire-roasted, if preferred)
- 1 (8 oz) can tomato sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup frozen or canned corn (drained)
- 2 cups beef or chicken broth
- 1 cup shredded cheese (Cheddar or Mexican blend)
- Optional toppings: sour cream, avocado slices, tortilla chips, lime wedges, green onions
Instructions
- Heat a large pot or Dutch oven over medium heat. Add ground beef or turkey and cook until browned, breaking it up with a spoon. Drain excess grease and set aside.
- In the same pot, sauté the diced onion and minced garlic until softened and fragrant (about 2–3 minutes).
- Stir in taco seasoning to coat the onions and garlic.
- Add the diced tomatoes, tomato sauce, black beans, kidney beans, corn, and broth. Stir to combine.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20–25 minutes to allow the flavors to blend.
- Stir in shredded cheese until fully melted and incorporated.
- Serve hot, garnished with your favorite toppings like sour cream, avocado, tortilla chips, or lime wedges.
Notes
- For a vegetarian option, skip the meat and add extra beans or vegetables like zucchini and bell peppers.
- To make the soup spicier, include diced jalapeños or a splash of hot sauce.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Gluten Free
Nutrition
- Calories: 320
- Sugar: 6g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 9g
- Protein: 22g
- Cholesterol: 45mg