Weeknight Taco Soup Recipes

WEEKNIGHT TACO SOUP RECIPE

Steps:

• Heat oil in a large stock pot over medium heat. Add onion and cook until soft, 4-5 minutes, then add garlic and cook for an additional 1 minute.
• Add in ground beef and cook until no longer pink.
• Add beans, corn, fire-roasted tomatoes, taco seasoning, and water/broth.
• Simmer on low, covered for 15 minutes or so.
• Garnish with cilantro/parsley and green onions.
• Even better the next day, or for Meal Prep, so go ahead and double the recipe!

WEEKNIGHT TACO SOUP

Steps:

• In a Dutch oven, heat oil over medium heat. Add onion and peppers; cook and stir until crisp-tender, 3-5 minutes., Add tomatoes, broth, beans, corn, taco seasoning, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 10-15 minutes. Reduce heat. Stir in rice and sour cream; heat through. Serve with toppings as desired. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

EASY TACO SOUP WITH GROUND BEEF

Steps:

• Add beef, onion, and garlic to a 4- to 6-quart Dutch oven. Cook over medium heat, stirring and breaking up lumps, until meat is browned and onion is tender, 5 to 7 minutes.
• Stir in diced tomatoes, corn, beans, tomato sauce, beef broth, green chiles, chili powder, and cumin. Bring to a boil; reduce heat to low. Simmer, covered, about 20 minutes.
• Serve soup topped with Cheddar cheese, sour cream, crushed chips, jalapeño slices, and/or black pepper.