Ingredients
Scale
- 1 lb ground beef
- 1 small onion, diced
- 1 packet taco seasoning
- 4 cups beef broth
- 1 cup enchilada sauce
- 1 can (14.5 oz) diced tomatoes
- 1 cup corn kernels
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro
Instructions
- In a large pot or Dutch oven, brown the ground beef with diced onion over medium-high heat until no longer pink. Drain excess grease.
- Add taco seasoning to the beef and stir to combine.
- Pour in beef broth, enchilada sauce, diced tomatoes, corn, black beans, and green chiles. Stir well.
- Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes to allow flavors to meld.
- Season with salt and pepper to taste.
- Serve hot with optional toppings such as shredded cheese, sour cream, and chopped cilantro.
Notes
This soup is easy to prepare in one pot and uses pantry staples. It freezes well for up to a month and leftovers reheat nicely, making it ideal for meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Soup
- Cuisine: Mexican-American
Nutrition
- Calories: 320
- Sugar: 5g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 55mg