Description
A hearty and flavorful taco soup that is easy to make and perfect for busy weeknights or gatherings.
Ingredients
Scale
- 1 1/2 lb. ground beef
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, chopped
- 2 (14.5-oz.) cans fire roasted tomatoes
- 1 (1-oz.) packet taco seasoning
- 1 (4-oz.) can green chiles
- 1 qt. chicken broth
- 1 (15-oz.) can each of pinto beans, black beans, corn (all drained)
- Toppings: Sour cream, cilantro, cheddar cheese, and avocado
Instructions
- In a large pot, brown the ground beef along with the chopped onion. Drain any excess fat.
- Stir in the minced garlic and jalapeño, cooking for about 2 minutes until fragrant.
- Add the fire-roasted tomatoes, taco seasoning, green chiles, chicken broth, and the drained beans and corn.
- Bring everything to a boil, then reduce the heat. Let it simmer, partially covered, for 20 minutes.
- Season with salt to taste.
- Serve hot and add your favorite taco toppings on each bowl.
Notes
Feel free to substitute ground beef for turkey or lentils for a vegetarian version. It can be stored in the refrigerator for up to four days or frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg