Taco Soup

Ashley

There are so many variations to this classic soup, but this is our family traditional taco soup recipe that I have been making since before I was married! Mix up your taco Tuesday menu planning and try this taco soup on Tuesday!

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course, Soup

Cuisine Mexican

Servings people

Ingredients

Soup Ingredients

1 lb Hamburger browned
1 Onion, medium finely diced
1 Bell Pepper finely diced
3-4 Garlic Cloves minced
6 cups Bone Broth can sub beef stock
16 oz Diced Tomatoes
16 oz Tomato Sauce
16 oz Black Beans drained, rinsed
16 oz Kidney Beans drained, rinsed
16 oz Pinto Beans drained, rinsed
1 cup Corn frozen, fresh, or 1 can drained
2 tsp Cumin Powder
1 tsp Chili Powder
1 tsp Salt
½ tsp Black Pepper
¼ tsp Cayenne

Toppings

Shredded Cheese
Avocado diced
Cilantro
Sour Cream
Tortilla Chips
Squeezed Lime

Instructions

Start by browning your 1 lb Hamburger on medium heat in the bottom of a large soup pan.
Once your hamburger is cooked, add your diced veggies: 1 Onion, medium, 1 Bell Pepper, and 3-4 Garlic Cloves. Cook until the onion is softened.
Pour 6 cups Bone Broth (or beef stock), 16 oz Diced Tomatoes, 16 oz Tomato Sauce, 16 oz Black Beans, 16 oz Kidney Beans, 16 oz Pinto Beans, and 1 cup Corn. Turn your heat to medium-high.
Bring to a boil then reduce heat back to medium and add 2 tsp Cumin Powder, 1 tsp Chili Powder, 1 tsp Salt, ½ tsp Black Pepper, and ¼ tsp Cayenne. Mix well.
When you are ready to serve, top with Shredded Cheese, Avocado, Cilantro, Sour Cream, Tortilla Chips, Squeezed Lime.

Notes

If you have leftovers, this is really good the next day! It will last in the fridge for 3-4 days.