One pot taco soup recipe

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  • Yield: 6 to 8 Servings
  • Preparation Time: 15 Minutes
  • Cooking Time: 30 Minutes
  • Total Time: 45 Minutes


  • 1 pound lean ground beef
  • 1 cup diced yellow onion
  • ½ cup diced green bell pepper
  • ½ cup diced red or yellow bell pepper
  • 1 (15-ounce) can tomato sauce
  • ¼ cup Favorite Homemade Salsa or salsa of your choice
  • 2 (15-ounce) cans diced tomatoes, with juice
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can dark red kidney beans, drained and rinsed
  • 1 (15-ounce) can corn, drained
  • 1 (4.5-ounce) can green chiles
  • ¼ cup chopped fresh cilantro (optional)
  • 1 to 2 tablespoons taco seasoning, plus more to taste
  • Salt and black pepper
Optional Toppings
  • Chopped fresh cilantro, sour cream, shredded cheese, sliced avocado, and tortilla strips
How to Make It
  1. In a large stockpot or Dutch oven, brown the ground beef over medium heat. Drain any extra grease from the pot. Stir in the onion and bell peppers and cook for about 3 minutes, or until the onion is tender.
  2. Add the tomato sauce, salsa, diced tomatoes with their juice, black beans, kidney beans, corn, green chiles, cilantro, taco seasoning, ¼ cup water, and salt and black pepper to taste. Stir until combined. Cover the pot with a lid and simmer, stirring occasionally, for 20 to 30 minutes. This only gets better with time, so if you can, let it simmer longer. You can add up to ¼ cup more water if it starts getting too thick. Taste and add more taco seasoning, salt, or pepper as needed.
  3. Ladle the soup into bowls and add your favorite toppings. Mine are fresh cilantro, sour cream, and shredded cheese.

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