Description
This hearty and flavorful Taco Soup with Rotel is a quick and easy one-pot dinner that brings bold Tex-Mex flavors to your table. Perfect for weeknight meals or family gatherings, this soup features the zesty kick of Rotel tomatoes, savory ground beef, and comforting beans—all simmered in a rich, spiced broth.
Ingredients
Scale
- 1 lb ground beef (or ground turkey for a lighter option)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) Rotel tomatoes with green chilies (undrained)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 packet (1 oz) taco seasoning
- 1 can (14.5 oz) beef broth (or chicken broth)
- Salt and pepper to taste
Instructions
- Cook the meat: In a large pot over medium heat, brown the ground beef until fully cooked. Drain excess fat.
- Sauté aromatics: Add the diced onions and minced garlic, cooking until softened (about 2 minutes).
- Add seasoning: Stir in the taco seasoning, mixing well with the meat.
- Incorporate ingredients: Pour in the Rotel tomatoes, black beans, kidney beans, corn, and beef broth. Stir to combine.
- Simmer: Bring the soup to a boil, then reduce heat and let it simmer for 20-25 minutes, stirring occasionally.
- Season and serve: Taste and add salt and pepper as needed. Serve hot with your favorite toppings.
Notes
- For a spicier kick, use Hot Rotel or add chopped jalapeños.
- Make it creamy by stirring in a dollop of sour cream before serving.
- Perfect for meal prep: The flavors deepen if stored overnight in the refrigerator
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 25 g
- Cholesterol: 65 mg
Keywords: taco soup, Rotel, one-pot, easy dinner, Tex-Mex