Taco Soup with Beef, Beans and Corn

Taco soup brings taco-style seasonings into a spoonable beef, bean and tomato dish. It is a useful autumn or winter meal for sharing, with toppings served separately so everyone can finish their own bowl. Because seasoning packets vary in salt and heat, taste before adding extra seasoning.

6 servings · Prep: 15 minutes · Cook/bake: about 45 minutes · Total: about 60 minutes

Ingredients

• 450 g (1 lb) ground beef
• 1 medium onion, diced
• 1 bell pepper, diced
• 1 jalapeño, finely chopped (optional)
• 1 can diced tomatoes (410 g / 14½ oz), with juices
• 1 can diced tomatoes with green chilies (280 g / 10 oz), with juices
• 1 can kidney beans (425 g / 15 oz), drained and rinsed
• 1 can black beans (425 g / 15 oz), drained and rinsed
• 1 can corn (425 g / 15 oz), drained
• 600 ml (2½ cups) beef broth, plus more if needed
• 2 tbsp taco seasoning, or according to the packet for 450 g meat
• 1 tsp ground cumin
• Salt and black pepper to taste
• Grated cheese and diced avocado, for serving (optional)

Instructions

1. Cook the ground beef in a large heavy pot over medium-high heat for 6–8 minutes, breaking it into small pieces, until browned. Spoon off excess fat if needed.
2. Add the onion, bell pepper and optional jalapeño. Cook over medium heat for 5–7 minutes until softened.
3. Stir in the taco seasoning and cumin for 30 seconds. Add both cans of tomatoes with their juices, the drained kidney beans, black beans, corn and beef broth.
4. Bring to a boil, then simmer gently for 25–30 minutes, stirring occasionally. Add a little more broth if you prefer a thinner soup. Check that the beef is fully cooked, reaching at least 71°C / 160°F.
5. Taste before adding salt and pepper. Divide among bowls and add the optional grated cheese and avocado at the table.

Avoid an overly salty or dry soup

Taco seasoning and broth can both be salty, so leave final salting until the end. The extra broth keeps this a soup rather than a dense chili. For milder bowls, omit the jalapeño and choose mild canned tomatoes with chilies.

Optional cheese contains milk. Check seasoning and broth labels for other allergens. Refrigerate leftovers in shallow containers within 2 hours and use within 3–4 days, or freeze. Reheat thoroughly to 74°C / 165°F.