Taco night is taken to a whole other level when this soup comes into play. The black beans add a sweet, mild taste to the dish while the kidney beans take on an earthier ﬂavor. The combination of the two creates an ideal taco substitute.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4 - 6 1x
- Category: Soups
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 (1-ounce) packet Old El Paso taco seasoning
- 1 tablespoon dried oregano
- Kosher salt and freshly ground black pepper
- 1 cup water
- 1 red bell pepper, seeded and diced
- 1/2 onion, diced
- 1 (4-ounce) can diced green chiles
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce) can RoTel tomatoes and green chiles
- 1 cup frozen corn kernels
- 2 cups chicken broth, preferably low-sodium
- Taco fixings, for serving (chopped red onion, chopped tomato, sliced jalapeño, and chopped cilantro)
- In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and begin to brown. Add the taco seasoning, oregano, salt, and black pepper while browning the meat. Add 1 cup water and simmer until the water evaporates, stirring often, about 10 minutes.
- When the meat is cooked through, add the bell pepper and onion. Cook, stirring, for 5 minutes until the veggies are softened.
- Add the green chiles, kidney beans, black beans, tomatoes with chiles, corn, and broth. Bring to a boil, then reduce the heat to low and simmer for 10 to 15 minutes.
- Remove from the heat and let cool for 10 minutes before serving.
- Ladle into bowls and serve topped with your favorite taco ﬁxings.
Keywords: taco, taco soup, soup