You’ve already read of my love for tasty soups and stews during the fall and winter seasons back when I shared our Irish Stew recipe. It’s total comfort food; and soups and stews are often quite simple to make as well which is always a bonus on busier days.
This Taco Soup is all of those things: simple, tasty, and stick-to-your-bones comforting. It can be so easily doubled, or even tripled, if you are needing to feed a crowd or if you just want leftovers for days.
Olive oil cooking spray
1/2 pound ground beef
1 cup chopped onion
1 can (14.5 oz) Mexican-style diced tomatoes, with their liquid
1 can (15.5 oz) light red kidney beans, with their liquid
1 can (11 oz) corn kernels, with their liquid
1 can (8 oz) tomato sauce
1 package (1.25 oz) reduced-sodium taco seasoning
1. Spray a 4-quart saucepan with olive oil cooking spray and place it over medium-high heat. Crumbled in the ground beef and break it up with a wooden spoon, then cook, stirring, 30 seconds. Add the onion and, continuing to stir, cook until the beef browns all over and is cooked through and the onion softens, 3 to 4 minutes. Stir in the tomatoes, beans and corns with their liquids, tomato sauce, and taco seasoning. Fill the tomato sauce can with water, add this to the pan, and stir. Bring to a boil, then reduce the heat to low, cover the pan, and let simmer 15 minutes.
2. Ladle the hot soup into bowls and top with shredded cheese, sour cream (we use greek yogurt sometimes), cubed avocado, cilantro, lime wedges, tortilla strips, or any other topping your heart desires.