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The Boat Shed Kitchen

Easy Taco Soup

This easy taco soup is loaded with seasoned ground beef, bell peppers, beans, corn, and fresh tomatoes, all simmered in a flavorful broth. It’s a fast and delicious dinner that comes together in one pot and tastes even better the next day!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 1 Tbsp olive oil
  • 1 medium onion finely diced
  • 1/2 red bell pepper diced
  • 1/2 green bell pepper diced
  • 3 garlic cloves minced
  • 2 Tbsp taco seasoning or to taste
  • 16 oz canned beans kidney or pinto, drained
  • 1 cup corn canned, fresh, or frozen
  • 1 1/2 cups diced tomatoes from about 1 lb fresh tomatoes
  • 2 cups beef broth

Method
 

  1. In a Dutch oven, heat oil. Add beef, onion, and bell peppers. Sauté until browned. Drain fat.
  2. Add garlic and taco seasoning. Cook 1 minute.
  3. Stir in beans, corn, tomatoes, and broth.
  4. Bring to a boil, reduce to simmer for 15 minutes.
  5. Taste and season. Serve hot with toppings.
  6. See full steps with tips & photos → https://theboatshedcafe.com/easy-taco-soup-2/

Notes

• You can use any beans you like—black beans, pinto, or kidney all work well.
• Fresh or canned tomatoes are both great, depending on season and availability.
• Add a squeeze of lime juice before serving to brighten up the flavors.