Taco Soup
This Taco Soup is a family favorite, loaded with ground beef, beans, and vegetables, enhanced with homemade taco seasoning.
Equipment
- large pot
Ingredients
- 1 pound ground beef
- 0.5 large onion, diced
- 1 piece green bell pepper, diced
- 1 tablespoon tomato paste
- 1 recipe taco seasoning or 2 tablespoons if you've made a large batch
- 1 15-ounce can black beans drained and rinsed
- 1 15-ounce can kidney beans drained and rinsed
- 1 15-ounce can sweet corn drained and rinsed
- 1 15-ounce can diced tomatoes
- 1 4-ounce can diced green chilies
- 3 cups water
Optional Toppings
- avocado
- jalapeno peppers
- cilantro
- cotija cheese (or other cheese)
- sour cream
Instructions
- In a large pot over medium heat, cook the ground beef until browned. Drain any leftover fat.
- Add the diced onion, bell pepper, taco seasoning, and tomato paste to the pot. Stir and sweat the ingredients together for 1 to 2 minutes.
- Add the black beans, kidney beans, corn, diced tomatoes, green chilies, and water. Bring the soup to a boil, reduce the heat to low, cover, and cook for 20 minutes.
- To serve, ladle the taco soup into bowls and add your favorite taco toppings.
Notes
For a meatless Monday or vegetarian/vegan option: Replace the ground beef with quinoa. If you're making this in a slow cooker: Add all of the ingredients to a slow cooker and cook on low for 6 hours or high for 4 hours.
Nutrition
Serving: 1bowlCalories: 476kcalCarbohydrates: 58gProtein: 36gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 59mgSodium: 448mgPotassium: 1285mgFiber: 16gSugar: 5gVitamin A: 260IUVitamin C: 34mgCalcium: 96mgIron: 8mg
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