This taco soup recipe is hearty, healthy, and ready in under 1 hour. I love to make this when I’m in a dinner rut and am scrounging my pantry for ideas of what to make.
Let’s get started!
- ground beef - peppers - onion and garlic - spices - diced tomatoes - beans - corn - lime - cilantro
Taco soup can be stored in an airtight container in the fridge for up to a week or frozen for up to 2 months.
*Quick Tip!*
Heat the oil in a large pot over medium-high heat. Add the bell peppers, onion, Anaheim pepper, and garlic and cook for 10 minutes.
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Add the ground beef and seasonings. Cook for 5 to 6 minutes, crumbling the meat with a spoon and stirring occasionally until the meat has browned.
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Stir in the diced tomatoes, pinto beans, black beans, and corn. Cover, reduce the heat to low, and cook for 20 minutes.
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Remove the pot from the heat and stir in the lime juice and cilantro. Serve in bowls topped with your favorite toppings!
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