Taco Soup
This taco soup recipe is hearty, healthy, and ready in under 1 hour! Made with ground beef, taco seasoning, beans, corn, peppers, and more.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons olive oil
- 2 large bell peppers, (diced (any color))
- 1 large onion, (diced (yellow or white))
- 1 Anaheim pepper, (diced)
- 3 cloves garlic, (minced)
- 1 pound ground beef
- 1 tablespoon chili powder
- 1 tablespoon ancho chili powder ((or regular chili powder))
- 2 teaspoons kosher salt, (plus more as needed)
- 1 ½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can pinto beans
- 1 (15-ounce) can black beans
- 1 cup yellow corn, (canned or frozen)
- 2 tablespoons lime juice ((about 1 lime))
- ⅓ cup chopped cilantro
- shredded cheese, (for serving)
- sour cream, (for serving)
- tortilla chips, (for serving)
Instructions
- 1
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the bell peppers, onion, Anaheim pepper, and garlic and cook for 10 minutes, stirring occasionally.
- 2
Add the ground beef, chili powder, ancho chili powder, salt, ground cumin, paprika, and oregano. Cook for 5 to 6 minutes, crumbling the meat with a spoon and stirring occasionally until the meat has browned.
- 3
Stir in the diced tomatoes, pinto beans, black beans, and corn. Cover, reduce the heat to low, and cook for 20 minutes.
- 4
Remove the pot from the heat and stir in the lime juice and cilantro. Taste and season with more salt as needed.
- 5
Serve in bowls topped with shredded cheese, sour cream, and tortilla chips.