I love making this taco soup because of its easy variations. The base of the soup opens itself up for many ﬂavorful additions. In fact, every time I make this soup, I add a little something different, from various veggies to different bean options. And serving it provides just as many options. My husband pours it on top of rice, making a burrito-type bowl, while I just eat it as is and dip a few chips in!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4-6 1x
- Category: Soups
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 (1-ounce) packet low-sodium taco seasoning
- 1/2 (1-ounce) packet ranch dressing and seasoning mix
- 1 tablespoon dried oregano
- 1 red bell pepper, chopped
- 1/2 white onion, chopped
- 2 cups low-sodium chicken broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce) can tomatoes with green chiles
- 1 (4.5-ounce) can diced green chiles
- 1 cup frozen corn
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 cups shredded cheddar cheese
- Tortilla chips
- In a large soup pot, heat the oil over medium-high heat. Add the ground beef and cook until it begins to brown. Add the taco seasoning, ranch seasoning, and oregano and cook, stirring, until the meat is cooked through.
- Add the bell pepper and onion and sauté for 5 minutes until the vegetables are soft. Add the broth, beans, tomatoes with green chiles, diced green chiles, corn, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 10 to 15 minutes.
- Turn the heat off and add the cheese 1/2 cup at a time, stirring with each addition. Serve with tortilla chips.
Keywords: taco, soup, taco soup