This quick and easy Taco Soup recipe is a delicious and satisfying meal that's perfect for busy weeknights. Packed full of flavor and customizable with your favorite toppings, this soup is sure to become a new family favorite!
Heat a dutch oven or large saucepan over medium-high heat and add in the ground beef. Cook until just a little pink remains, stirring frequently. Add the diced onion and cook until translucent, stirring frequently. Remove any excess grease.
Add the minced garlic and 1 tablespoon (or one packet) or taco seasoning and cook for 1 to 2 minutes, stirring frequently, making sure the garlic does not burn.
Add the beef broth or stock, tomatoes, remaining taco seasoning and Rotel tomatoes and stir to combine. Bring the soup to a boil over medium high heat, stirring occasionally, and then reduce the heat to medium.
Stir in the drained kidney beans, pinto beans and corn. Bring the mixture to a simmer and continue cooking for 10 to 15 minutes or until heated through.
Serve with your favorite toppings and enjoy!
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Storage InformationThis taco soup can be stored in the refrigerator in an airtight container for up to 3 to 4 days.To freeze, let the soup cool to room temperature and then transfer to a freezer-safe, airtight container and freeze for up to 3 months. To thaw, refrigerate overnight and heat on the stovetop or in the microwave until warmed through.