Fish Free Classic Taco Soup

Total time50 min

Prep time15 min

Cook time35 min

4.6

(11)

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Ingredients

6 servings

1 lb ground beef (80/20)
1 medium yellow onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 packet (1 oz) taco seasoning
1 packet (1 oz) ranch seasoning mix
1 can (14.5 oz) fire-roasted diced tomatoes, undrained
1 can (10 oz) diced tomatoes with green chiles (such as rotel), undrained
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) whole kernel corn, drained
2 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
salt and pepper, to taste

For serving

sour cream, for serving (optional)
Can be omitted
sour cream
shredded cheddar cheese, for serving (optional)
Can be omitted
shredded cheddar cheese
tortilla chips, for serving (optional)
fresh cilantro, roughly chopped, for serving (optional)
lime wedges, for serving (optional)

Instructions

1
Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 7–8 minutes, reaching an internal temperature of 160°F (71°C). Drain off excess fat, leaving about 1 tablespoon in the pot.
2
Add the diced onion and green bell pepper to the pot and cook over medium heat, stirring occasionally, until softened and the onion is translucent, about 5 minutes.

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