Instructions
- Cook the Meat:
- In a large pot or Dutch oven, cook the ground beef (or turkey) and diced onion over medium heat until the meat is browned and fully cooked. Drain any excess fat.
- Combine Ingredients:
- Add the black beans, kidney beans, corn, diced tomatoes, tomato sauce, and taco seasoning to the pot. Stir well to combine.
- Add Broth:
- Pour in the chicken or beef broth and mix. If you like your soup thinner, add more broth as desired.
- Simmer:
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 20–30 minutes to allow the flavors to meld. Stir occasionally.
- Adjust Seasoning:
- Taste the soup and adjust the seasoning, adding chili powder or salt if needed.
- Serve and Garnish:
- Ladle the taco soup into bowls and top with your favorite toppings like shredded cheese, sour cream, or crushed tortilla chips.
Tips:
- Make It Vegetarian: Swap the ground meat for an extra can of beans or add diced zucchini or bell peppers.
- Meal Prep: Taco soup stores well! Keep leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Slow Cooker Option: Brown the meat and onion first, then add all ingredients to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
This taco soup is a crowd-pleaser and perfect for a comforting meal. Serve it with cornbread or warm tortillas for a complete feast! 🌟