Stovetop Taco Soup Recipe
The best ever stovetop taco soup recipe featuring taco-seasoned ground beef, kidney beans, fire roasted tomatoes, corn and more.
Servings: 8 Servings
Calories: 441kcal
Ingredients
Ingredients:
- 1 ½ pound 80/20 ground beef
- 1 (1 ounce) package Taco Seasoning
- 1 yellow onion diced
- 6 jalapeños stemmed, seeded and diced
- 1 (15 ounce) can corn, drained
- 2 (14.5 ounce) cans fire roasted diced tomatoes, drained
- 1 (16 ounce) can dark red kidney beans, drained and rinsed
- 6 cups low-sodium vegetable broth
- Juice of half a lime
Optional Toppings:
- Freshly grated cheddar cheese
- Sour cream
- Chopped black olives
- Minced cilantro
Instructions
- Add ground beef and taco seasoning to a Dutch oven, or large pot, over medium-high heat. Break apart the ground beef and continue cooking until all of the pink is gone, about 6-8 minutes.
- Turn off the heat and, carefully, remove the beef using a slotted spoon, and set aside in a bowl. Spoon out all but a thin layer of grease. Return to medium-high heat. Add the onion and jalapeños and sauté 4-6 minutes, until softened.
- Add the corn, tomatoes and kidney beans, along with the cooked ground beef, to the Dutch oven and stir. Add vegetable broth and season with salt and pepper to taste.
- Stir once more and adjust the heat to maintain a simmer. Simmer for 15-20 minutes. Finish by adding the lime juice, stir and serve with favorite toppings.
Nutrition
Calories: 441kcal | Carbohydrates: 22g | Protein: 31g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 102mg | Sodium: 2400mg | Potassium: 886mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1340IU | Vitamin C: 36.2mg | Calcium: 73mg | Iron: 5.1mg