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Let’s face it weeknights are busy! By the time you get the kids off the bus, feed them a snack, go through their backpacks, help them with homework and do any extracurricular activities, it’s time for dinner! Who has time to prepare complex meals on a weeknight? Busy parents want hearty, homemade meals that don’t take long to prepare. Skip the convenience food and opt for easy 30 minute recipes instead! This 30 minute taco soup recipe is perfect for busy weeknights and as an added bonus it makes a big batch and freezes well! That means that not only will you be making dinner, but you’ll also get a few containers of soup for your freezer too. That means you’ll have lunch later!
If you can brown beef and pour ingredients in a pot then you can make this taco soup recipe! It’s so incredibly easy and the flavor is complex and the soup is hearty. It is fantastic! Campbell’s has a new line of Soups for Easy Cooking that make this recipe even easier! They come ready to cook with in a carton that you can pour. I used the Mexican Style Tomato soup in this recipe which added great flavor to the taco soup.
If you haven’t seen the new Campbell’s Soups for Easy Cooking yet, you will find them in the soup aisle next to the canned soup. They are about the same height as a soup can so they blend in easily with the rest of the soups. You can see them above. If you know what you are looking for they are easy to spot! You can grab a $.75 coupon on Walmart.com that is valid for one month! That coupon makes these soups very inexpensive so make sure you take advantage of it!
In a large pot brown 2 pounds of ground beef and half an onion, diced into small pieces. Drain fat and return beef to pot. Then add 2 cartons of Campbell’s Mexican Style Tomato soup, 15 oz can of stewed tomatoes, 2 (14.5 oz) cans petite diced tomatoes in tomato juice, 1 cup water, 1 (15 oz) can black beans, 1 (15 oz) can corn, 2 envelopes of taco seasoning, 1/2 tsp cumin, and 1 small can of green chilies to pot. Stir to mix well and heat to a boil. Simmer for five minutes until warmed throughout.
That’s it! This soup is ready in under 30 minutes and is such a hearty, filling meal. Serve with tortilla chips or corn chips. Top with sour cream, shredded cheese, green onions, or avocado.
This was my first time cooking with the new Campbell’s Soups for Easy Cooking and I really love how quickly it makes meal preparation. They have four varieties that are perfect for replacing condensed soups in your recipes to make for faster meal preparation. Try replacing your Cream of Mushroom with the Savory Portobello Mushroom in your recipe (great for skillet recipes). The Creamy Herb & Garlic with Chicken Stock Cream of Chicken is a great replacement for Cream of Chicken soup. Replace your Condensed French Onion Soup with the savory Sweet Onion flavor (this a savory addition to any meatloaf and skillet dishes). The Mexican Style Tomato which I used in this recipe is great for any Mexican dishes!
This recipe makes ten servings. If your family is smaller than that you can freeze the rest of the soup and reheat it for a quick, easy lunch later. I LOVE freezing soups so that I always have a quick lunch on hand when I need it. It beats eating pizza or mac ‘n cheese with the kids everyday! I freeze my soups in these freezer containers that are meant to be frozen and are also safe to microwave. When you are ready to eat just thaw it and heat it up in the microwave or on the stove.
Pin this recipe for later and print it off below!
Be sure to check out more delicious, easy homemade recipes using Campbell’s Soups for Easy Cooking at http://cbi.as/4pdn! I’d love to hear your favorite!