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Easy Stovetop Taco Soup

A cool evening needs some hot soup. This Easy Stovetop Taco Soup is simple, flavorful, and freezes well. Enjoy it tonight and freeze some for another busy day.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Soup
Cuisine: Mexican
Servings: 8 servings
Author: Marybeth Feutz

Ingredients

  • 2 pounds ground beef I prefer 80/20 ground beef for this recipe
  • 4 cups chicken broth
  • 1, 10-3/4 ounce can cheddar cheese soup
  • 2 packets taco seasoning
  • 1, 15-1/4 ounce can black beans drained and rinsed
  • 1, 28- ounce can petite diced tomatoes with juice
  • 1 onion chopped
  • 2 green bell peppers chopped
  • Optional for garnish: shredded cheese, sour cream, sliced green onions, sliced black olives, tortilla chips (or your favorite taco toppings)

Instructions

  • Brown ground beef in a large skillet. Drain and set aside.
  • In a large soup pot, combine the cheese soup, 1 cup of the chicken broth, and the taco seasoning.
  • Heat over medium heat, whisking until combined and smooth.
  • Add cooked beef, beans, tomatoes, onion, and peppers.
  • Add the rest of the chicken broth and stir well.
  • Cover, and cook on medium heat until nearly boiling.
  • Reduce heat to low, and simmer (covered) for 30-40 minutes until the onion and peppers are tender.
  • Serve immediately, topped with shredded cheese, sour cream, sliced green onions, sliced black olives, and tortilla chips.