Easy to make and made with classic taco ingredients, this simple taco soup is the comfort-food way to satisfy your taco Tuesday cravings any day of the week.
‣ 2 tablespoons vegetable oil ‣ 1 large chopped white onion ‣ 1 teaspoon fresh minced garlic ‣ 1 pound ground beef ‣ 2 tablespoons taco seasoning ‣ 16 ounces chicken broth ‣ 16 ounces canned pinto beans, rinsed and drained ‣ 16 ounces canned corn, any type, rinsed and drained ‣ 16 ounces fire-roasted diced tomatoes ‣ 2 tablespoons fresh chopped cilantro, plus more for garnish (optional) ‣ 1 bay leaf ‣ 1 pinch salt, to taste ‣ 1 pinch black pepper, to taste ‣ sliced avocado, for garnish (optional) ‣ sour cream, for garnish (optional) ‣ shredded cheddar cheese, for garnish (optional)
In a Dutch oven or similar pot, heat the olive oil. Add the white onion, then cook until fragrant. Add the garlic and cook for a minute more.
Add the ground beef and taco seasoning, then cook and crumble until browned.
Pour in the chicken broth, pinto beans, corn, diced tomatoes, cilantro, bay leaf, salt, and pepper, then stir. Once done, bring it to a simmer and let cook!