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Sometimes you just need a recipe that’s good bowl after bowl after bowl (even as leftovers the next day). This 30-minute taco soup is one of those recipes!
You’ll use basic ingredients to put this together and it’s mostly hands off. Serve it hot with tortilla chips, cheese, and sour cream.
- 1 medium onion diced
- 1 bell pepper diced
- 1 lb ground beef
- 1 packet taco seasoning
- 1 can black beans drained and rinsed
- 1 can pinto beans drained and rinsed
- 1 can corn drained
- 1 can diced tomatoes & chilies like Rotel
- 1 32 oz carton chicken broth
In a large pot over medium heat, add the onion, bell pepper, and ground beef and cook until the beef is browned all the way through (spoon out excess grease if needed).
Add the taco seasoning, beans, corn, and diced tomatoes & chilies and stir until well combined. Cook while stirring for 1 minute.
Stir in the chicken broth and bring to a boil.
Reduce to a simmer and cook, stirring occasionally, for 20 minutes.
Serve hot with toppings such as tortilla chips, sour cream, cheese, and cilantro.
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