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.
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.
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.
Stir in the diced tomatoes, pinto beans, black beans, and corn. Cover, reduce the heat to low, and cook for 20 minutes.
Remove the pot from the heat and stir in the lime juice and cilantro. Serve in bowls topped with your favorite toppings!