Taco Soup Recipe
Hearty and easy, Taco Soup is loaded with tender ground beef, bell peppers and tomatoes simmered in a savory broth for the ultimate cozy dinner any day of the week.
Servings: 8
Cost: $10
Equipment
- 1 stockpot
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 large onion diced
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1 jalapeno seeded and minced
- 4 garlic cloves minced
- 14.5 ounce can black beans drained and rinsed
- 14.5 ounce can pinto beans drained and rinsed
- 1 cup frozen corn thawed
- 4 ounce can chopped green chiles
- 14.5 ounce can diced tomatoes with green chiles
- 8 ounce can tomato sauce
- 3 tablespoons taco seasoning
- 2 1/2 cups beef stock
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped fresh cilantro
Toppings
- Shredded Mexican Cheese
- Chopped cilantro
- Chopped jalapeño
- Tortilla Strips
- Sour Cream
Instructions
- Heat the olive oil in a large pot over medium high heat.
- Add the ground beef to the pot and cook until browned. Using a slotted spoon, transfer the beef to a bowl and keep warm.
- Drain all but 2 tablespoons fat from the pan and return to the heat.
- Add the onion, bell pepper and jalapeno. Cook until beginning to soften, approximately 5 minutes.
- Stir in the garlic and cook for 1 minute.
- Stir in the beans, corn, green chiles, diced tomatoes, tomato sauce and taco seasoning.
- Return the beef to the pot and add the beef stock.
- Bring the soup to a boil and then turn the heat to low. Simmer for 10 minutes.
- Stir in the lime juice and cilantro, if using.
- Serve immediately with the desired toppings.
Notes
Nutrition information does not include toppings.
Nutrition
Calories: 245kcal | Carbohydrates: 30g | Protein: 21g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 795mg | Potassium: 961mg | Fiber: 9g | Sugar: 5g | Vitamin A: 641IU | Vitamin C: 39mg | Calcium: 87mg | Iron: 5mg