Cooking Instructions:

In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain any excess grease.

Add the diced onion, bell pepper, and minced garlic to the pot. Sauté for about 5 minutes, or until the vegetables are softened.

Stir in the kidney beans, black beans, corn, diced tomatoes with green chilies, and taco seasoning. Mix well to combine all the ingredients.

Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 20-30 minutes, allowing the flavors to meld together.

Taste the soup and season with salt and pepper as needed. Serve hot, garnished with your choice of toppings.

For the best results, consider browning the ground beef and sautéing the vegetables in the same pot to build a deeper flavor base.

You can also adjust the spice level by choosing a mild or spicy taco seasoning or adding jalapeños for an extra kick. This soup can be made ahead of time and stored in the refrigerator for up to three days, making it a great option for meal prep.

Final Thoughts

There's something comforting about a warm bowl of taco soup, especially when it's packed with flavor and easy to make. This dish combines the hearty goodness of ground beef with a mix of beans, tomatoes, and spices that create a deliciously satisfying meal.

You can whip it up quickly on a busy weeknight or prepare it in advance to enjoy later.

When you serve taco soup, don't forget the toppings! Sour cream, shredded cheese, and fresh cilantro add extra layers of flavor and texture, making each bite even better. This flexibility allows you to customize your soup based on your family's preferences, ensuring everyone enjoys their meal.

Storing leftovers is simple, too. Just keep the soup in an airtight container in the refrigerator, and it'll stay fresh for a few days. You can also freeze it for longer storage. Reheating is easy—just warm it up on the stove or in the microwave.