Convincing my kids to "eat the rainbow" has never been easier thanks to this quick and delicious Taco Soup Recipe! It's packed with vegetables and a double dose of protein for a dinner that will fill them up and keep them full. It's naturally dairy free and gluten free (just mind the toppings!) so it's perfect for little ones with allergies or food sensitivities too.
shredded cheddar or crumbled queso frescoto garnish
sour creamto garnish
lime wedgesto garnish
Make the taco seasoning. Combine all taco seasoning ingredients in a lidded jar, then shake until combined.
Heat a dutch oven over medium high heat. Add the olive oil and heat until it shimmers. Add the ground beef and sautee, stirring frequently to break into pieces, until browned and no longer pink, 6-7 minutes
Add the onion and bell pepper to the beef and saute until soft, stirring occasionally, 6-7 minutes.
Add the garlic, jalapeno, and taco seasoning. Cook, stirring continuously, until the spices are worked into the beef and vegetables and are very fragrant, about a minute.
Add the pureed tomatoes, beef broth, black beans, and corn. Increase heat to high and bring to a simmer. Reduce to medium low and simmer 10 minutes.
Taste for seasoning and adjust with salt and pepper if needed. Stir in fresh cilantro. Ladle into bowls and serve with desired toppings. Serve immediately.
Leftovers keep in a sealed container in the fridge for up to 5 days.
Freeze leftovers in a tightly sealed container for up to 2 months.
For crockpot or slow cooker instructions, scroll up in the post.
Substitute an equal portion of ground turkey or ground chicken for the ground beef.