Description
A flavorful and hearty taco soup with seasoned beef, perfect for warming up on a chilly day.
Ingredients
Scale
- 0.5 tablespoon olive oil
- 680 grams ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 package taco seasoning (approximately 28 grams)
- 0.5 cup green bell pepper, diced
- 480 milliliters beef broth
- 225 grams frozen corn
- 1 can black beans, drained and rinsed (400 grams)
- 1 can pinto beans, drained and rinsed (400 grams)
- 425 grams canned tomato sauce
- 285 grams canned diced tomatoes with green chilies (Rotel style)
- 115 grams canned green chilies
- 240 milliliters water (optional, adjust for desired consistency)
Instructions
- Heat olive oil in a large soup pot over medium-high heat. Add ground beef and diced onion, cooking until the beef is fully browned and no pink remains. Drain any excess fat.
- Add minced garlic and taco seasoning to the pot. Stir continuously for one minute to release aromas and coat the beef evenly.
- Combine green pepper, beef broth, frozen corn, black beans, pinto beans, tomato sauce, diced tomatoes with green chilies, green chilies, and water into the pot. Stir to integrate all components.
- Bring mixture to a boil, then reduce heat to a simmer. Cook for 25 to 30 minutes, allowing flavors to meld and the vegetables to tenderize.
- Ladle hot soup into bowls and garnish as desired prior to serving.
Notes
- Feel free to customize toppings such as shredded cheese, sour cream, or avocado.
- This soup can be stored in the fridge for 3-4 days or frozen for longer storage.
- Adjust the level of spice by using different types of taco seasoning or adding hot sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg