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- 1 pound ground beef (or ground turkey) - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) diced tomatoes with green chilies - 1 can (15 oz) sweet corn, drained - 1 small yellow onion, finely diced - 2 cloves garlic, minced - 1 packet taco seasoning mix - 2 cups beef broth (or vegetable broth) - 1 tablespoon olive oil - Salt and black pepper to taste - Optional toppings: sour cream, shredded cheese, avocado, and cilantro For this soup, I recommend using standard measuring cups and spoons. This helps ensure you get the right amounts. Ground beef should be about a pound. Use one can for each bean type. For liquids, two cups of broth provide a nice base. The onion should be small but diced finely to mix well. Optional toppings give your soup a personal touch. Here are some great choices: - Sour cream adds creaminess and balances spice. - Shredded cheese brings richness and melts nicely into the soup. - Avocado gives a fresh taste and healthy fats. - Cilantro adds a burst of flavor and color. Try different combinations for fun flavors! Gather all your ingredients first. This makes cooking easier and faster. You will need: - 1 pound ground beef (or ground turkey) - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) diced tomatoes with green chilies - 1 can (15 oz) sweet corn, drained - 1 small yellow onion, diced - 2 cloves garlic, minced - 1 packet taco seasoning mix - 2 cups beef broth (or vegetable broth) - 1 tablespoon olive oil - Salt and black pepper to taste Chop the onion and mince the garlic. This helps release their flavors when cooked. Start by heating the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes. The onion should look soft and clear. Next, add the minced garlic and stir for 30 seconds. You want to smell the garlic, not burn it. Now, raise the heat to medium-high. Carefully add your ground beef to the pot. Cook it for 5-7 minutes. Break it up with a spoon until it’s brown. Drain any fat if needed. Once the meat is ready, sprinkle in the taco seasoning mix. Stir it well to coat the meat. Let it cook for about a minute to bring out the flavor. Next, pour in your black beans, kidney beans, diced tomatoes (with juices), corn, and beef broth. Stir everything to mix well. Bring your soup to a boil, then reduce heat to low. Let it simmer for 15-20 minutes, stirring now and then. Taste and add salt and black pepper as needed. When your soup is ready, ladle it into bowls. This is the fun part! Top each bowl with your favorite garnishes. You can add a dollop of sour cream, some shredded cheese, avocado slices, or fresh cilantro. Each topping adds a unique flavor. Serve the soup hot and enjoy your flavorful comfort bowl! For a complete recipe, check out the Full Recipe. To make your taco soup burst with flavor, try these tips: - Fresh herbs: Add fresh cilantro or parsley just before serving. This fresh touch brightens the soup. - Citrus zest: A little lime or lemon zest adds a tangy kick. It wakes up the flavors. - Extra spices: Sprinkle in some cumin or chili powder. These spices deepen the flavor and give a warm touch. Cooking this soup fast is easy with the right tricks: - Prep first: Chop all your veggies and measure your ingredients before cooking. This saves time and keeps things organized. - One-pot meal: Use just one pot for cooking. It speeds up the process and makes clean-up simple. - Boost heat: If you like heat, add diced jalapeños or hot sauce when cooking. Just a little can really spice things up. Meal prepping makes life easier. Here’s how to do it right: - Double the batch: Make a big pot and store half for later. This way, you have a quick meal ready to go. - Cool first: Let the soup cool before storing. This helps avoid condensation in your container. - Label and date: Use clear containers and label them with the date. This keeps your meals organized and fresh. For the full recipe, check out the details above. Enjoy your flavorful comfort bowl of taco soup! {{image_4}} You can easily make this taco soup vegetarian. Swap the ground beef for a mix of beans. Use an extra can of black beans or chickpeas. You can also add lentils for more texture. For broth, choose vegetable broth instead of beef broth. This gives you a tasty, hearty soup without meat. Want to kick up the heat? Add fresh jalapeños or diced green chilies. You can stir in hot sauce or chili powder for more flavor. Consider using spicy taco seasoning for an extra punch. A dash of cayenne pepper can also make your soup really spicy. Just adjust the heat to your taste! If you want something different, try ground turkey or chicken. These options work great and are leaner. For a fun twist, use shredded pork or beef. You can even add cooked sausage for a smoky flavor. Each protein brings its own taste and makes the soup unique. For all these variations, you can still follow the Full Recipe to guide your cooking. After enjoying your taco soup, store leftovers in an airtight container. Make sure the soup cools down to room temperature first. Proper storage helps keep it fresh for up to three days in the fridge. If you plan to eat it later, this method works best. To reheat your taco soup, pour it into a pot over medium heat. Stir it gently to warm it evenly. You can also use a microwave. Place the soup in a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring in between, until hot. Always check the temperature before serving. You can freeze taco soup for later enjoyment. Transfer the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. Label each container with the date. This soup can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge before reheating. This method preserves the flavors well. For the full recipe, check the original recipe link. Yes, you can make this soup ahead of time. It tastes even better the next day! Just cool it down and store it in the fridge. It will stay fresh for about 3-4 days. You can also freeze it for up to three months. When ready to eat, reheat it on the stove or in the microwave. To make the soup less spicy, you can use mild taco seasoning. Look for blends labeled as mild. Another option is to add more beans or corn. This will balance the heat. You can also serve it with sour cream or yogurt. These toppings will help cool down the spice. If you want to substitute ground beef, try ground turkey or chicken. These options are leaner and lighter. You can also use lentils or quinoa for a vegetarian choice. Both add protein and texture. For a fun twist, use diced mushrooms. They add a great umami flavor. Check out the Full Recipe for more ideas! This blog post covered all the key steps to make a great soup. We discussed the ingredients, how to prepare them, and the cooking process. I shared tips to boost flavors and offered variations to suit different tastes. Lastly, we went over how to store and reheat leftovers. Remember, cooking should be fun and easy. Use these tips to make your soup a hit!

- Quick & Easy Taco Soup

Warm up with a delightful bowl of Quick & Easy Taco Soup that's bursting with flavor! This comforting recipe is perfect for busy days, taking mere minutes to prepare and satisfying your cravings. Packed with nutritious ingredients like beans, tomatoes, and spices, it's a hearty dish that can be tailored to your taste. Click through now for the full recipe and elevate your meal times with this tasty soup everyone will love!
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Ingredients
  

1 pound ground beef (or substitute with ground turkey for a lighter option)

1 can (15 oz) black beans, thoroughly drained and rinsed

1 can (15 oz) kidney beans, thoroughly drained and rinsed

1 can (15 oz) diced tomatoes with green chilies, including all juices

1 can (15 oz) sweet corn, drained

1 small yellow onion, finely diced

2 cloves garlic, minced

1 packet taco seasoning mix

2 cups beef broth (or for a vegetarian option, use vegetable broth)

1 tablespoon olive oil

Salt and freshly ground black pepper to taste

Optional toppings: dollops of sour cream, shredded cheese (cheddar or Monterey Jack), avocado slices, and freshly chopped cilantro

Instructions
 

In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent and slightly tender.

    Add the minced garlic to the pot and cook for an additional 30 seconds, stirring frequently, until it becomes fragrant.

      Increase the heat to medium-high, and carefully add the ground beef. Cook, breaking the meat apart with a spoon, until it is nicely browned, about 5-7 minutes. Drain any excess fat from the pot.

        Sprinkle in the taco seasoning mix and stir well to coat the meat evenly. Allow it to cook for about 1 minute to enhance the flavors and aroma.

          Pour in the black beans, kidney beans, diced tomatoes (with all the juices), corn, and beef broth. Stir thoroughly to combine all ingredients evenly.

            Bring the mixture to a boil, then reduce the heat to low. Allow it to simmer gently for 15-20 minutes, stirring occasionally. Taste and season with salt and freshly ground black pepper as needed.

              When ready to serve, ladle the soup into bowls. Top each serving with optional garnishes of your choice, such as sour cream, shredded cheese, avocado slices, and chopped cilantro for added freshness.

                Prep Time: 10 mins | Total Time: 30 mins | Servings: 6

                  - Presentation Tips: Serve the soup in colorful bowls, adding a sprinkle of chopped cilantro on top for color. For an extra touch, serve with tortilla chips on the side for crunch!