Taco Soup with Noodles
Dinner ready in under 30 minutes! This easy taco soup with noodles is packed full of beef and veggies. The best Mexican soup you can serve your family!
Servings: 10
Calories: 275kcal
Ingredients
For the soup:
- 1 pound ground beef
- 3/4 cup diced red onion
- 1 teaspoon minced garlic
- 32 ounces beef stock
- 14.5 ounces petite diced tomatoes (1 can, undrained)
- 15.25 ounces black beans (1 can, rinsed and drained)
- 1 cup frozen corn (or 1 can corn, drained)
- 1 1/2 cups picante sauce
- 2 cups spiral pasta (uncooked)
- 1 medium green pepper chopped
- 3 teaspoons taco seasoning
- 1 teaspoon dried parsley
Optional Toppings
- cheddar cheese
- sour cream
- tortilla chips
Instructions
- In a large saucepan or dutch oven, cook the beef, onion and garlic until meat is completely browned. Then drain off any fat. 1 pound ground beef, 3/4 cup diced red onion, 1 teaspoon minced garlic
- Add the stock, tomatoes, beans, corn, picante sauce, pasta, green pepper, and seasonings. Bring to a boil and stir occasionally. 32 ounces beef stock, 14.5 ounces petite diced tomatoes, 15.25 ounces black beans, 1 cup frozen corn, 1 1/2 cups picante sauce, 2 cups spiral pasta, 1 medium green pepper, 3 teaspoons taco seasoning, 1 teaspoon dried parsley
- After the mix comes to a boil, reduce the heat to low, cover and simmer for about 10 minutes. The soup is done when the pasta is tender.
- Top with sour cream, cheese or tortilla chips.
Notes
- Switch out the ground beef for ground turkey, chicken or even chorizo.
- Make it meatless by adding more beans. Pinto beans make a great addition.
- Store leftovers in an airtight container in the fridge for up to 3 days. Store in the freezer for up to 6 weeks. Thaw in the fridge and reheat in the microwave or on the stovetop.
Nutrition
Calories: 275kcal | Carbohydrates: 31g | Protein: 17g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 544mg | Potassium: 768mg | Fiber: 6g | Sugar: 5g | Vitamin A: 276IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 3mg