Taco Soup
Recipe type: Entree
Cuisine: Tex-Mex
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
If you’re tired of the same old taco night this will help perk things up! With all the same flavors so you won’t miss the actual ones a single bit.
  • 1 tablespoon olive oil
  • 1 small diced yellow onion
  • 2 cloves minced garlic
  • 1 pound ground beef or turkey
  • 1 packet taco seasoning or 2 - 3 tablespoons of my homemade mix
  • salt and pepper
  • 2 cans (14 ounce) low-sodium chicken broth
  • 1 can (11 ounce) Ro-tel diced tomatoes & green chiles
  • 1 can (14 ounce) black beans, drained and rinsed
  • 1 + ½ cups corn
for serving:
  • shredded iceberg lettuce
  • sour cream
  • shredded sharp cheddar cheese
  • corn tortilla chips
  1. In a Dutch oven or large soup pot heat the oil over medium heat and add the onion, garlic and ground beef. Break the meat apart as it cooks and cook until browned all over.
  2. Turn off the heat, tip the pan and scoop out the grease.
  3. Return to medium-low heat and mix in the taco seasoning, a couple dashes each of salt and pepper plus enough broth to wet the spices and the meat. Cook 5 minutes, stirring often.
  4. Slowly stir in the rest of the broth, the Ro-tel, black beans and corn.
  5. Bring to a simmer and cook 25 minutes, stirring a few times and seasoning with salt and pepper to taste.
  6. For serving top the soup with a handful each of lettuce, cheese, a spoon of sour cream and chips.
©Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved
Recipe by Cinnamon-Spice & Everything Nice at https://www.cinnamonspiceandeverythingnice.com/taco-soup/