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Taco Soup

A thick, one-pot taco soup with ground beef, two kinds of beans, corn, and two kinds of tomatoes, seasoned by blooming taco spices directly in the beef fat before adding liquid.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 people
Course: Soup
Cuisine: Tex-Mex
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb 450 g ground beef, 85/15
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 packet 1 oz / 28 g taco seasoning
  • 1 can 15 oz / 425 g black beans, drained and rinsed
  • 1 can 15 oz / 425 g pinto beans, drained and rinsed
  • 1 can 15 oz / 425 g corn, drained
  • 1 can 14.5 oz / 411 g diced tomatoes, undrained
  • 1 can 10 oz / 283 g diced tomatoes with green chilies, undrained
  • 1 can 8 oz / 227 g tomato sauce
  • 4 cups 960 ml beef broth
  • 1 tsp salt plus more to taste
  • ½ tsp black pepper

Equipment

  • 1 large pot

Method
 

  1. Brown the ground beef and onion over medium-high heat, 6-8 minutes, until beef reaches 160°F (71°C). Drain excess fat.
  2. Add garlic, cook 1 minute. Add taco seasoning, stir 30 seconds to toast before adding liquid.
  3. Stir in beans, corn, both cans of tomatoes with their liquid, tomato sauce, broth, salt, and pepper. Bring to a boil.
  4. Reduce heat to low, cover, and simmer 20-25 minutes, stirring occasionally.
  5. Taste, adjust salt, and serve with toppings.

Notes

Freezes well for up to 3 months without dairy toppings added. Add cheese and sour cream after reheating.