Taco Soup
Ingredients
- 1 pound lean ground beef
- 4 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1 can 28 ounces crushed tomatoes, undrained
- 1 can 4 ounces diced green chilis
- 1 can 15 ounces kidney beans, rinsed and drained
- 1 can 15 ounces black beans, rinsed and drained
- 1 can 17 ounces corn, drained
- 2 cups low-sodium beef broth
For Serving:
- Tortilla chips
- Sour cream
- Shredded cheese cheddar or a Mexican blend
- Chopped green onions
- Diced avocado
- Hot sauce optional, for a kick
- Fresh cilantro chopped
Instructions
- In a large soup pot over medium heat, cook the ground beef until browned. If there's excess grease, drain it off.
- Add the minced garlic, chili powder, cumin, salt, oregano, paprika, onion powder and black pepper. Stir to combine with the beef and cook for about 1 minute.
- Pour in the crushed tomatoes, green chilis, kidney beans, black beans, corn, and beef broth. Mix thoroughly.
- Increase the heat to bring the soup to a low boil. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes. Stir occasionally to prevent sticking and to ensure even cooking.
- Serve in a bowl with optional toppings (avocado, cheese, sour cream...)
Nutrition
Calories: 391kcalCarbohydrates: 52gProtein: 34gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 56mgSodium: 1026mgPotassium: 1349mgFiber: 14gSugar: 10gVitamin A: 741IUVitamin C: 21mgCalcium: 82mgIron: 7mg
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