This classic soup features ground beef, taco seasoning, and traditional Southwestern vegetables like corn, cilantro, chiles, and jalapeños. It's the perfect supper solution on chilly weeknights. For more Southwest-inspired dishes, see our full collection of Mexican recipes.
1 pound ground beef
1 cup coarsely chopped onion
2 garlic cloves, minced
2 (16-oz.) cans light red kidney beans, rinsed and drained
1 (15-oz.) can black beans, rinsed and drained
1 (14.5-oz.) can petite diced tomatoes and jalapeños, undrained
1 (14.5-oz.) can diced tomatoes and mild green chiles, undrained
1 (14-oz.) can beef broth
2 cups frozen yellow and white whole kernel corn
1 (1-oz.) envelope taco seasoning mix
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh cilantro
Toppings: sour cream and chopped fresh cilantro
How to Make It
Brown ground beef, onion, and garlic in a large Dutch oven over medium-high heat, stirring often, 10 to 12 minutes or until meat crumbles and is no longer pink and onion is softened; drain.
Stir in kidney beans, next 8 ingredients, and 4 cups water. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 30 minutes or until thoroughly heated. Stir in cilantro just before serving. Serve with desired toppings.
We like spicy food, but we all thought this was a bit too spicy. I used Delmonte diced tomatoes and hot taco seasoning mix. Not sure if I should have used mild seasoning mix. Will try this again with the mild mix.
Great soup overall. Lots of substance and taste. I could not find the tomatoes with jalapeños so I used diced tomatoes and then added some diced jalapeños from a jar to make up for it. Corn muffins go great with this soup.
Love this soup! I printed it out on 11/11/09 and have already made it several times since then. My husband and I like it way better than chili and have not made chili since making this soup. I add a few jalapeno peppers and corn from our garden that I have in my freezer. I also make my own taco seasoning to cut down on the salt besides omitting the salt that is called for in the recipe. We garnish our soup w/sour cream, chopped green onion, cheddar cheese, and crushed whole grain tortilla chips.
Quick and easy to make. I used ground turkey instead of beef, also used beef and chicken boullion. I didnt have canned tomatoes with peppers so used 2 cans diced tomatoes and 1/4 cup Picante Sauce, Gave it a nice punch. Omitted the taco seasoning and used 1T chili powder..Served with cornbread of course!!
Pulled this recipe out when I needed to make something last-minute for game-day. Very easy but tastes like there were a lot of ingredients and time spent making it! The guys kept mumbling with their mouths full,"Mmm, dis's good." Then I heard the sound of spoons scraping the bottom of the bowl. Already planning to make it again this week and is on the Christmas menu.
Since I don't eat meat, I used Morningstar Farms Crumbles instead of ground meat and vegetable broth instead of beef broth. I also omitted cilantro since I don't care for it. My soup was great!
Great with cornbread or served over brown rice.
Loved the flavor! Spicy but not too! I really liked the touch of cilantro and sour cream. I served a skillet of cornbread with the soup. This made a wonderful meal. I'm sharing the recipe with my Sister-In-Law in MI. I'm sure she'll love it too!
My husband made this the other night, but he used ground turkey instead of the beef and added a bit more seasoning including some cayenne pepper. It was wonderful and perfect for a cold night. We are definitely making this again.
I put a crock pot full of this soup in the teachers lounge at the school where I work. It was gone in less than 45 minutes. I didn't even get a bowl! Everybody loved it on a 30 degree day in sunny Florida. I omitted the cilantro (just because I don't like it.) Put a bag of tortilla chips next to the crock-pot and everybody is happy!
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