Quick and Easy Taco Soup
Love tacos? Then you're going to love this quick and easy weeknight taco soup. This adaptable recipe iis dairy-free, gluten-free, and can easily be made vegan.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 pound ground beef
- 1½ tablespoons taco seasoning
- 2 cups beef broth
- 1 green bell pepper, cubed
- 1 red bell pepper, cubed
- 28 ounces fire-roasted diced tomatoes
- 1 can kidney beans
- 1½ cups frozen corn
Toppings
- shredded cheese
- cilantro
- cashew cream
- chips
Instructions
- In a dutch oven or soup pot over medium heat, cook the onion for 1-2 minutes to build flavor. Then add the beef, breaking it up with a wooden spatula and stirring occasionally until browned.
- Stir in the taco seasoning and cook for another minute before adding in the rest of the ingredients. Simmer for 30 minutes.
Notes
No ground beef? - you can sub ground chicken or turkey instead.
No onion? - use shallot or the white part of a leek instead.
No beef broth? - chicken, mushroom, veggie, or water in a pinch, but for an extra boost of flavor use broth.
No fire-roasted tomatoes? - just used regular diced tomatoes and also a couple shakes of smoked paprika
No kidney beans? - substitute black beans or pinto beans in their place.
Make it vegan - add 2 additional cans of beans of choice in place of the meat.