Easy Taco Soup
THE BEST taco soup ever! So hearty, so cozy and incredibly budget-friendly. Makes a big batch too - perfect for freezing!
Ingredients
- 1 tablespoon canola oil
- 1 pound lean ground beef
- 1 medium sweet onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 2 (10-ounce) cans diced tomatoes & green chilies
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 4 cups beef stock
- 1 (1.25-ounce) package taco seasoning
- ¾ cup frozen corn
- ⅓ cup chopped fresh cilantro leaves
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Heat canola oil in a large stockpot or Dutch oven over medium heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Add onion and bell peppers. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in tomato paste and garlic until fragrant, about 1 minute.
- Stir in diced tomatoes & green chilies, black beans, kidney beans, beef stock and taco seasoning. Bring to a boil; reduce heat and simmer until flavors have blended, about 15-20 minutes.
- Stir in corn until heated through, about 3-5 minutes.
- Remove from heat; stir in cilantro and season with salt and pepper, to taste.*
- Serve immediately.
Notes
*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.