Easy Ground Beef Taco Soup
Servings 8 servings
Ingredients
- 2 pounds ground beef 85/15 recommended
- 1 yellow onion peeled and diced
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- 1 pinch cayenne pepper
- 1 15-ounce can canned diced tomatoes
- 1 15-ounce can corn drained, or use about 1 cup frozen corn
- 1 15-ounce can black beans drained and rinsed
- 3 cups water
Optional Toppings
- shredded cheese
- diced avocado
- chopped cilantro
Instructions
- Cook 2 pounds ground beef in a stock pot over medium-high heat until browned, using a spoon to break it up as it cooks. When the beef is halfway cooked, add diced 1 yellow onion to the pot and let it sauté with the beef. Drain grease if needed.
- Measure 1 teaspoon cumin, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon chili powder, and 1 pinch cayenne pepper into the pot.
- Add in 1 15-ounce can canned diced tomatoes (drained), 1 15-ounce can corn (drained), 1 15-ounce can black beans (drained), and 3 cups water. Stir well to combine.
- Bring soup to a simmer, then cook on medium-low heat for 20 minutes.
- Ladle into individual soup bowls and garnish with shredded cheese, diced avocado, and chopped cilantro as desired.
Notes
Taste before you serve it. Canned tomatoes, beans and toppings can all bring different amounts of salt, so I like to taste the soup once it has simmered before adding any extra seasoning.
Drain and rinse the beans well. This keeps the extra canned liquid from changing the flavor or consistency of the broth.
Let the seasonings cook with the beef first. Giving them a moment in the pot before adding the tomatoes and water helps bring out more of their flavor.
Nutrition
Serving: 2cups | Calories: 253kcal | Carbohydrates: 2g | Protein: 21g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 83mg | Potassium: 368mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 3mg
