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The Ultimate Easy Taco Soup Recipe for Weeknight Comfort

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A comforting and zesty soup built on pantry staples, combining the vibrant flavors of a taco into a quick, family-friendly bowl. This recipe is fast, forgiving, and excellent for make-ahead meals.

Ingredients

Scale

1 pound ground beef (eighty percent lean recommended)

1 medium yellow onion, finely diced

1 tablespoon olive oil

2 (10 ounce) cans diced tomatoes with green chilies, undrained

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can kidney beans, rinsed and drained

1 (15 ounce) can pinto beans, rinsed and drained

1 (15 ounce) can corn, drained

4 cups chicken or beef broth (low sodium preferred)

1 ounce package of taco seasoning mix

1 ounce package of ranch seasoning mix

1 (4 ounce) can diced green chilies, undrained

Instructions

1. Sauté the ground beef with the diced onion in olive oil over medium heat until the meat is fully cooked and well-browned.

2. Carefully drain off any rendered fat. Sprinkle taco and ranch seasonings over the meat and stir for one minute to lightly toast.

3. Pour in the broth, undrained diced tomatoes with green chilies, and undrained can of diced green chilies.

4. Incorporate the rinsed black beans, kidney beans, pinto beans, and the drained corn.

5. Bring the soup to a gentle boil, then reduce the heat to low. Cover and allow it to simmer gently for a minimum of twenty minutes.

6. Taste and adjust the salt level or add a splash of lime juice if needed. Serve hot with toppings.

Notes

This soup improves overnight—consider making it a day ahead.

To thicken the soup, remove and blend two cups of the mixture, then return it to the pot.

The variety of beans ensures a better overall texture in the finished soup.

Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.

Nutrition

Find it online: https://www.flavourrecipe.com/easy-taco-soup-recipe/