Description
This hearty and flavorful Rotel taco soup is a perfect solution for busy weeknights, offering a complete meal in under thirty minutes. By combining lean ground beef, protein-packed beans, corn, and the signature spicy kick of Rotel diced tomatoes with green chilies, this one-pot dish provides a comforting experience. It is simple to prepare, budget-friendly, and tastes even better the next day, making it an excellent choice for meal prep or feeding a hungry family without any complex techniques or unnecessary ingredients.
Ingredients
1 lb 90% lean ground beef
2 cans Rotel diced tomatoes with green chilies
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can corn, drained
1 packet low-sodium taco seasoning
3 cups low-sodium beef broth
Instructions
Heat a large stockpot over medium-high heat.
Add the ground beef to the pot and cook until fully browned.
Carefully drain excess fat from the pot.
Stir the taco seasoning into the cooked ground beef until well coated.
Add the Rotel tomatoes, black beans, pinto beans, corn, and beef broth.
Bring the mixture to a boil then reduce heat to medium-low.
Simmer the soup uncovered for 15 minutes to allow the flavors to meld.
Notes
Use ‘Hot’ Rotel if you prefer a spicier soup. Rinse all canned beans thoroughly under cold water to reduce sodium and improve texture. This soup stores well in the refrigerator for several days and flavors often improve as it sits.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop simmering
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 55mg