Prepare to fall in love with easy shortcut ground beef taco soup! It’s a great way to use up taco night leftovers and even tastes amazing the next day!
all your favorite taco toppings make great mix-ins for this soup. Prevent waste and clean out that crisper!
Instructions
Bring a pot to medium heat with a quart of red pepper and tomato soup.
Add black beans, taco meat, bell peppers, chili powder, garlic powder, cayenne pepper, salt, and pepper and simmer for 15-20 minutes or so until peppers have softened and the flavors have had a chance to mingle.
Give it a taste and add any additional seasoning as desired. I added a little extra cayenne pepper for a kick! The amounts of cumin, chili powder, and garlic powder can all be amped up as desired. Season to taste and have fun with it!
Top with all your favorite taco toppings and dig in! This soup is great right away and fabulous the next day too!
Notes
This rockin' recipe yields 4 smaller servings or 2 big meal sized bowls if you're hungry!Since we're going the super-speedy route for this recipe, the bell peppers will still be firm in this soup. Not a fan of the texture? No worries! You can sauté them in the pot first before adding the soup base for tender bell peppers, skip them, or simmer a little longer to soften the peppers. You can also add onions and follow suit. I love them any which way so you're good to go no matter which approach you take!Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on extras/toppings added and enjoy!