Easy Stovetop Taco Soup

A quick and hearty one-pot soup loaded with seasoned ground beef, beans, and vegetables in a zesty tomato broth.

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Ingredients

• •1 pound Ground beef (lean)
• •1 medium Yellow onion, diced
• •2 cups Beef or chicken broth
• •16 ounces Canned pinto beans, drained and rinsed
• •10 ounces Canned diced tomatoes with chilies (such as Rotel)
• •8 ounces Tomato sauce
• •4 ounces Canned mild green chiles, diced
• •¾ cup Frozen corn kernels
• •½ cup Green bell pepper, diced
• •1 packet (or 2 tablespoons homemade) Taco seasoning

Instructions

1. 1Heat a large pot or Dutch oven over medium-high heat.
2. 2Add the ground beef and diced onion, breaking up the meat with a spoon as it cooks until browned, about 5-7 minutes.
3. 3Drain excess fat from the pot if needed.
4. 4Pour in the beef or chicken broth and scrape up any browned bits from the bottom of the pot.
5. 5Stir in the canned diced tomatoes with chilies, tomato sauce, green chiles, and taco seasoning, mixing well.
6. 6Add the drained pinto beans, frozen corn, and diced green bell pepper to the pot.
7. 7Bring the soup to a simmer and let it cook for 10-15 minutes, stirring occasionally, until the vegetables are tender and flavors meld.
8. 8Taste and adjust seasoning as needed.
9. 9Ladle the soup into bowls and serve hot with your favorite toppings such as shredded cheese, sour cream, tortilla chips, or fresh cilantro.

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