Description

This easy Taco Soup is a hearty one-pot dinner made with simple pantry ingredients and bold Tex-Mex flavor. With easy taco soup ingredients and a ranch seasoning packet, it’s perfect for busy weeknights or chilly fall evenings.

Ingredients

1 lb ground beef

½ onion, diced

15 oz can Black beans, drained and rinsed

15.5 oz can Pinto beans, drained and rinsed

15.25 oz can sweet corn, drained

14.5 oz can diced tomatoes, drained

4 oz can Green chilis, drained

28 oz can enchilada sauce

14.5 oz can Chicken broth

1 oz packet taco seasoning

1 oz packet ranch seasoning

1 tbsp garlic

2 tsp smoked paprika

1 tsp cumin

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Instructions

Drain and rinse the beans, then drain the corn, tomatoes and green chilis.
Add the ground beef and onion to a medium skillet and cook over medium heat, breaking the meat apart as it cooks, until no longer pink.Dump all of the ingredients into a large stock pot, cover it and simmer over low heat for 1 hour.

Notes

Store leftover Taco Soup in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the soup in a saucepan over medium-low heat until heated through.

Freezing: Let the soup cool completely, then freeze in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Prep Time: 10 minutes
Cook Time: 1 hour, 10 minutes
Category: Soup
Method: Oven/Stovetop
Cuisine: American