Texas Soup
Warm up with a hearty bowl of Texas Soup, a zesty and comforting one-pot meal packed with bold Southwestern flavors. This flavorful soup combines seasoned ground beef, tender black and pinto beans, sweet corn, and tangy diced tomatoes with green chilies for a robust, crowd-pleasing dish. Infused with taco seasoning, cumin, and a hint of garlic, this easy-to-make recipe comes together in just 45 minutes, making it perfect for busy weeknights or casual gatherings. Top it off with shredded cheddar, a dollop of sour cream, and a sprinkle of fresh cilantro, and pair it with crunchy tortilla chips for the ultimate Tex-Mex experience. With its rich aroma and vibrant taste, this Texas Soup is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 can (10 ounces) diced tomatoes with green chilies (Rotel)
- 1 can (8 ounces) tomato sauce
- 4 cups beef broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 cup frozen corn
- 0.25 cup cilantro, chopped (optional for garnish)
- 1 packet (1 ounce) taco seasoning
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup shredded cheddar cheese (optional for topping)
- 0.5 cup sour cream (optional for topping)
- 2 cups tortilla chips (optional for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the ground beef to the pot and cook, breaking it up with a wooden spoon, until browned, about 5-7 minutes. Drain any excess fat and set the beef aside.
In the same pot, add the diced onion and cook until softened, about 3-4 minutes. Stir in the garlic and cook for an additional 1 minute until fragrant.
Return the browned ground beef to the pot. Add the taco seasoning and ground cumin, stirring to coat the beef and onion mixture.
Pour in the beef broth, diced tomatoes with green chilies, tomato sauce, black beans, and pinto beans. Stir well to combine.
Add the frozen corn, salt, and black pepper. Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
Taste the soup and adjust seasoning if needed (add more salt, pepper, or spices as desired).
Serve hot, garnished with chopped cilantro, shredded cheddar cheese, and sour cream, if desired. Serve with tortilla chips on the side for added crunch.
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1698 mg | 74% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 7.6 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 276 mg | 21% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1022 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
