Taco Soup

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Quick and easy!!

Preparation time:
Cooking time:

Difficulty: Easy - for beginners
Serves: 6-8


1 3/4 pound ground chuck
1 large yellow onion, chopped
2 cloves garlic, minced
2 14.5oz can diced tomatoes with juice
1 15-16oz can kidney beans, drained
1 15-16 oz can pinto beans, drained
1 15-16oz can black beans, drained
1 15.25oz can whole kernal corn, drained
1 14.5 oz can chicken broth
1 1.25oz package taco seasoning mix


In large dutch oven, cook beef, onion, and garlic, over medium-high heat until browned, stirring til meat crumbles. Drain well and return the meat and vegetables to the dutch oven.
Stir in the tomatoes, beans, corn, broth, and seasoning mix. Bring to a boil, reduce heat, simmer uncovered 30 min.

*I substitute one of the can of diced tomatoes for a can of rotel plus a small can of green chiles undrained, gives it a little more of a kick! And I also serve with sour cream, cheddar cheese, and Frito's corn chips!


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