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KeepItSimpleAnnaSue

Ground Venison Taco Soup: Quick & Easy

Hey friends, let’s talk about something quick, hearty, and packed with flavor—Ground Venison Taco Soup. This is one of my favorite ways to use ground venison because it comes together in no time and is delicious.
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Prep Time 10 minutes
Cook Time 20 minutes
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 1 lb. ground venison (you can substitute ground beef or ground turkey)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 14.5 oz cans fire-roasted tomatoes
  • 1 15 oz. can chili beans
  • 1 15 oz. can black beans, rinsed and drained
  • 1 6 oz. can tomato paste
  • 1 4 oz. can diced green chilies
  • 1 small bag frozen corn (you don't have to add the whole bag, but I do)
  • 2 packets taco seasoning
  • 2-3 cups beef broth (add more for thinner soup or less for a thicker soup)
  • 1-2 tsp. sea salt (add more to taste)
  • 1 tsp. black pepper (add more to taste)

Equipment

  • large Dutch oven, soup pan, or slow cooker
  • cutting board and knife

Method
 

  1. Brown the ground venison and chopped onion in a large pan or a large dutch oven over medium heat. Add in a tablespoon of butter or olive oil for extra fat if you want to. Do NOT drain. Venison is lean and doesn't have extra fat.
  2. Stir in the garlic and cook for about 1 minute.
  3. Add the 2 cans of ire-roasted tomatoes, 1 can chili beans, 1 can black beans, 1 can tomato paste, 1 can green chilies, and 1 small bag of frozen corn. Stir.
  4. Sprinkle in the 2 packets of taco seasoning and pour in the 2-3 cups of beef broth. Season with salt and pepper. Stir well to combine.
  5. Let it cook over medium heat until heated through. About 15 minutes. That's it!