One-Pot Taco Soup
This hearty One-Pot Taco Soup is packed with bold flavors and ready in under an hour. It’s the perfect weeknight dinner or freezer-friendly meal.
Equipment
- - Large pot
- - Wooden spoon
- - Can opener
- Knife and cutting board
Ingredients
- - 1 lb ground beef
- - 1 small onion chopped
- - 2 garlic cloves minced
- - 1 15 oz can kidney beans
- - 1 15 oz can black beans (optional)
- - 1 15 oz can corn kernels
- - 1 14.5 oz can diced tomatoes with green chilies
- - 1 10 oz can diced tomatoes (optional)
- - 2 cups beef or chicken broth
- - 1 packet taco seasoning
- - 1 tsp cumin
- - 1 tsp chili powder
- - Salt and pepper to taste
- **Toppings**
- - Shredded cheddar cheese
- - Sour cream
- - Chopped cilantro
Instructions
- In a large pot, cook ground beef, onion, and garlic until browned. Drain fat.
- Stir in seasoning, cumin, chili powder, salt, and pepper.
- Add beans, corn, tomatoes, and broth. Stir well.
- Bring to a boil, then simmer uncovered for 20–30 minutes.
- Serve with cheese, sour cream, and cilantro.
Notes
- Swap beef for turkey or veggie crumbles
- Use fresh tomatoes if canned aren't available
- Add jalapeños or hot sauce for extra heat
- Use fresh tomatoes if canned aren't available
- Add jalapeños or hot sauce for extra heat