Cheesy Taco Soup Recipe

Cooking Directions

• STEP 1.In a large pot, brown the ground beef over medium heat until fully cooked.
• STEP 2.Add the diced onion and minced garlic to the pot and cook until the onion is translucent.
• STEP 3.Stir in the taco seasoning, cumin, chili powder, salt, and pepper.
• STEP 4.Add the diced tomatoes, tomato sauce, beef broth, corn, and black beans to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
• STEP 5.Stir in the shredded cheese until melted and well combined.
• STEP 6.Serve the soup hot, topped with shredded cheese, sour cream, and crushed tortilla chips.
• STEP 7.Enjoy!

Cooking Tips

• For extra flavor, you can add a can of diced green chilies or jalapenos to the soup.
• If you prefer a spicier soup, increase the amount of chili powder or add some hot sauce.
• This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
• To reheat, simply heat the soup on the stovetop over medium heat until warmed through.
• You can also freeze the soup in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• To serve, reheat the soup on the stovetop over medium heat until warmed through.
• Garnish with shredded cheese, sour cream, and crushed tortilla chips before serving.