Serves 10
184 cal · 75 min
Taco Soup
Recipe GLPR329898b87bb8ce
A hearty, savory soup made with seasoned ground beef, diced tomatoes, corn, and kidney beans simmered together with warm spices. Perfect for a satisfying meal that's easy to prepare and full of flavor.
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Ingredients
1 pound lean ground beef
2 cans (14.5 oz each) diced tomatoes, undrained
3 cups corn (fresh, frozen, or rinsed canned)
2 cans (15.5 oz each) low-sodium red kidney beans, rinsed and drained
1 1/2 teaspoons chili powder
3/4 teaspoon ground cumin
3/4 teaspoon garlic powder
1/3 cup water
Directions
Thoroughly wash your hands with soap and warm water before handling the raw meat.
Place the lean ground beef in a large pot over medium heat. Cook, breaking it apart with a spoon or spatula as it cooks, until the meat is browned and no longer pink (approximately 8–10 minutes). The internal temperature should reach 160°F.
Transfer the cooked ground beef to a fine-mesh strainer and let the excess fat drain completely. Rinse the meat under hot running water to remove any remaining fat.
Return the drained and rinsed meat to the same pot. Add the diced tomatoes (with their juices), corn, drained kidney beans, chili powder, ground cumin, garlic powder, and water.
Stir all ingredients together until well combined. Reduce heat to low and simmer uncovered for 1 hour, stirring occasionally, until the flavors meld and the soup reaches your desired consistency.
Taste the soup and adjust seasonings as desired. Ladle into bowls and serve hot.
