Description
Picture everything you love about taco night, seasoned ground beef, beans, corn, melted cheese and tortilla chips, all in one big pot of soup. That is taco soup, and it is about as easy as a family dinner gets, because most of it comes straight out of a can.
Ingredients
For the Soup
- 1 lb (450 g) ground beef
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp salt, plus more to taste
- 1 can (15 oz / 425 g) diced tomatoes with green chiles, undrained
- 1 can (15 oz / 425 g) tomato sauce
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 can (15 oz / 425 g) pinto or kidney beans, drained and rinsed
- 1 can (15 oz / 425 g) corn, drained
- 3 cups (720 ml) beef broth (low-sodium is fine)
For Serving
- 1 cup (100 g) shredded cheddar cheese
- 1/2 cup (120 g) sour cream
- Tortilla chips
- 1/4 cup chopped fresh cilantro
- Lime wedges
Instructions
Cook the beef and onion in a large pot over medium-high heat for 8 to 10 minutes, breaking up the meat, until browned. Spoon off the excess fat.
Add the garlic, chili powder, cumin, paprika, oregano and the 1/2 tsp salt and cook for 1 minute, stirring.
Stir in the diced tomatoes with their juices, the tomato sauce, both beans, the corn and the broth. Bring to a boil, then reduce to a simmer and cook, partly covered, for 25 to 30 minutes.
Taste and add more salt if it needs it. Ladle into bowls and serve topped with the cheese, sour cream, chips, cilantro and a squeeze of lime.
Notes
- Keeps 4 days in the fridge and 3 months in the freezer. Add the toppings fresh.
- Slow cooker: brown the beef and onion first, then cook everything on low for 6 to 8 hours.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Comforting Soups
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Fat: 10 g
- Carbohydrates: 24 g
- Protein: 17 g