One-Pot Taco Soup
A comforting, flavor-packed taco soup made with pantry staples in just one pot. Perfect for busy weeknights and easily customizable.
Ingredients
- 1 pound lean ground beef or ground turkey
- 4 cloves garlic minced or 1 tsp powder
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 28 oz crushed tomatoes keep the liquid
- 4 oz diced green chiles
- 15 oz kidney beans rinse and drain well
- 15 oz black beans rinse and drain well
- 17 oz corn drain liquid completely
- 2 cups beef broth use low-sodium
Instructions
- Place a large soup pot or Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it apart with a wooden spoon. Drain excess grease.
- Stir in minced garlic and cook for about 30 seconds until fragrant.
- Add chili powder, cumin, salt, oregano, paprika, onion powder, and pepper. Stir until meat is evenly coated.
- Stir in crushed tomatoes, green chiles, beans, and corn. Add the beef broth.
- Increase heat to bring to a gentle boil, then reduce heat to low. Cover and simmer for 15 minutes.
- Serve warm with your choice of toppings like tortilla chips, sour cream, avocado, cilantro, and green onions.
Notes
For a thicker, chili-like texture, use only one cup of broth. Leftovers stay fresh in an airtight container for up to 4 days, or can be frozen for up to 3 months.