Sometimes when it is cold or damp outside you just want soup. I have a few soups that I really love and this quick and easy Taco Soup is definitely one of them. This recipe was the result of throwing a bunch of pantry items I had together in a pot and tweaking the seasonings. It was so delicious that it became a regular in our meal rotation! One thing I love about it is that it’s a way to rotate those food storage cans you have laying around so you keep your food storage moving! Canned tomato sauce, beans and corn are great foods to have on hand for emergencies.
This Taco Soup is versatile in that you can really use any kind of beans that you have on hand. I LOVE black beans and cannellini beans so I always have those on hand, but maybe you like red kidney beans, pinto beans or northern beans – just choose any two cans you like to put in the soup.
Green chili’s and taco seasoning give this taco soup the perfect amount of spice and the tomato paste and beef broth make it rich and savory. Serve this up with tortilla chips or crusty bread for dipping and top with shredded cheese, sour cream, tortilla strips, chopped tomato, onion and avocado or any other toppings you like. It’s the perfect weeknight meal when you need something warm and yummy on the table fast.
Ingredients:
- 28oz can tomato sauce (or can sub (2) 15oz cans)
- 10oz can Rotel (diced tomatoes with green chilies)
- 4oz can diced green chilies
- 1 Tbsp olive oil
- 1 onion finely diced
- 1/2 Tbsp minced garlic
- 1 pound ground beef or ground chicken
- 1 tsp salt
- 1/2 tsp pepper
- 15oz can cannellini beans, drained and rinsed
- 15oz can black beans, drained and rinsed
- 8oz frozen corn (or use one can, drained)
- 1/4 cup taco seasoning
- 2 Tbsp concentrated tomato paste
- 2 cups beef broth
- 1 Tbsp sugar
Instructions:
- Throw the tomato sauce, Rotel and green chilies in the blender and blend until smooth. Set aside.
- In a non-stick stock pot, sauté onions in the olive oil until soft and translucent. Add the minced garlic and cook for an additional minute.
- Add ground beef or chicken and the salt and pepper and break up into small pieces while browning until the meat is cooked through, (I like mine a little crispy.)
- Add the tomato blender mixture, beans, corn, taco seasoning, tomato paste, beef broth and sugar to the pot and bring to a boil.
- Reduce heat to medium and simmer for 30-40 minutes minimum, stirring frequently.
- Season with additional salt and pepper to taste as desired.
Quick and Easy Taco Soup
Ingredients
- 28 oz can tomato sauce (or can sub two 15oz cans)
- 10 oz can Rotel (diced tomatoes with green chilies)
- 4 oz can diced green chilies
- 1 Tbsp olive oil
- 1 onion finely diced
- 1/2 Tbsp minced garlic
- 1 pound ground beef or ground chicken
- 1 tsp salt
- 1/2 tsp pepper
- 15 oz can cannellini beans, drained and rinsed
- 15 oz can black beans, drained and rinsed
- 8 oz frozen corn (or use one can, drained)
- 1/4 cup taco seasoning
- 2 Tbsp concentrated tomato paste (in a tube)
- 2 cups beef broth
- 1 Tbsp sugar
Instructions
- Throw the tomato sauce, Rotel and green chilies in the blender and blend until smooth. Set aside.
- In a non-stick stock pot, sauté onions in the olive oil until soft and translucent. Add the minced garlic and cook for an additional minute.
- Add ground beef or chicken and the salt and pepper and break up into small pieces while browning until the meat is cooked through, (I like mine a little crispy.)
- Add the tomato blender mixture, beans, corn, taco seasoning, tomato paste, beef broth and sugar to the pot and bring to a boil.
- Reduce heat to medium and simmer for 30-40 minutes minimum, stirring frequently.
- Season with additional salt and pepper to taste as desired.
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