Easy Taco Soup with Ground Beef

A few pantry canned ingredients add big flavor to this weeknight taco soup. Tomato sauce adds body, but jarred salsa will do in a pinch.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 651 Calories

Ingredients

• ¼ cup sour cream
• 1 cup chopped onion
• ½ cup shredded Cheddar cheese
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can black beans, rinsed and drained
• 1 tablespoon chili powder
• cracked black pepper
• 1 (14.5 ounce) can beef broth
• 1 (4 ounce) can diced green chile peppers, undrained
• 1 pound 93% lean ground beef
• 2 (15 ounce) cans petite diced tomatoes, undrained
• 1 (15 ounce) can whole kernel corn, well drained
• coarsely crushed tortilla chips
• fresh jalapeno slices

Recipe Instructions

Step 1

Add beef, onion, and garlic to a 4- to 6-quart Dutch oven. Cook over medium heat, stirring and breaking up lumps, until meat is browned and onion is tender, 5 to 7 minutes.

Step 2

Stir in diced tomatoes, corn, beans, tomato sauce, beef broth, green chiles, chili powder, and cumin. Bring to a boil; reduce heat to low. Simmer, covered, about 20 minutes.

Step 3

Serve soup topped with Cheddar cheese, sour cream, crushed chips, jalapeño slices, and/or black pepper.