Easy Taco Soup

This easy taco soup is a quick meal alternative to Taco Tuesdays or a last-minute potluck invite. Serve with desired taco toppings such as shredded cheese, sour cream, lime wedges, and Fritos corn chips. The soup freezes and reheats very well. After adding the tomato juice, cool and freeze. Continue on with the recipe once your soup has thawed and been brought to a simmer.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 293 Calories

Ingredients

• 1 large onion, minced
• 3 cloves garlic, minced
• 1 pinch salt and ground black pepper to taste
• 2 pounds lean ground beef
• 1 (15 ounce) can black beans, rinsed and drained
• 1 quart tomato juice
• 1 (11 ounce) can Mexican-style corn, drained
• 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
• 1 large lime, halved
• 2 (1 ounce) packets taco seasoning mix
• 1 bunch cilantro, minced, or to taste

Recipe Instructions

Step 1

Heat a heavy-bottomed soup pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Step 2

Add onion and garlic. Cook over medium to medium-high heat, stirring often, until onions begin to soften, about 5 minutes. Add taco seasoning; cook and stir until fragrant, 1 to 2 minutes. Stir in black beans, corn, and diced tomatoes. Stir in tomato juice and scrape any browned bits of food off the bottom of the pan with a wooden spoon.

Step 3

Bring to a simmer; add cilantro and squeeze juice from lime halves into the pot. Simmer until flavors have melded, 15 to 20 minutes. Season with salt and pepper.