Easy Taco Soup Recipe
This Easy Taco Soup Recipe has all the hearty flavor of classic beef tacos in the convenience of a one-pot, comfort food meal. Ready in 30 minutes, it’s the perfect family-friendly weeknight dinner!
Servings: 4 -6 servings
Equipment
- 1 Dutch Oven
Ingredients
- 2 teaspoons olive oil
- 1-1/2 pounds ground beef
- 1 onion diced
- 1 green bell pepper diced
- 2 garlic cloves minced or grated
- 1 medium zucchini diced
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 2 teaspoon fine Himalayan sea salt
- 1 teaspoon black pepper
- 1-15 ounce can black beans drained and rinsed well (optional)
- 1-15 ounce can diced tomatoes
- 2 cups beef broth
Optional Garnishes
- Shredded Cheese
- Scallions
- Tortilla Chips
- Diced Tomatoes
- Shredded Lettuce
- Sliced Jalapeno
Instructions
- Heat oil in a dutch oven over medium heat. Add beef and cook until no pink remains, about 7 minutes. Add onion, pepper and garlic and cook until beginning to soften, about 5 minutes. Add in zucchini and all spices and stir together and cook until the spices are fragrant, about 1 minute.2 teaspoons olive oil, 1-1/2 pounds ground beef, 1 onion, 1 green bell pepper, 2 garlic cloves, 1 medium zucchini, 1 tablespoon chili powder, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper, 1 teaspoon paprika, 1 teaspoon ground cumin, 2 teaspoon fine Himalayan sea salt, 1 teaspoon black pepper
- Add in beans, tomatoes and beef broth. Bring to a boil then reduce heat and let simmer for 15 minutes or until the zucchini is tender.1-15 ounce can black beans, 1-15 ounce can diced tomatoes, 2 cups beef broth
- Taste and adjust spices as desired. Top with optional garnishes!Shredded Cheese, Scallions, Tortilla Chips, Diced Tomatoes, Shredded Lettuce, Sliced Jalapeno
Notes
*This recipe was originally published in 2015, and updated with new photos in 2019.
Nutrition information does not include toppings.
Storage: Store leftover soup in an airtight container in the fridge for up to 3-5 days, or freeze it for up to 3 months. Reheat thawed leftovers in 30-second increments in the microwave. Or, warm a large portion in a pot over medium heat on the stove. Feel free to add more broth as needed to loosen it back up!
Nutrition
Serving: 1serving | Calories: 194kcal | Carbohydrates: 5g | Protein: 12g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 1720mg | Potassium: 341mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 911IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 2mg