Taco Soup
Recipe from Two Peas and Their Pod
This taco soup recipe is made with ground beef, tomatoes, beans, corn, and the perfect blend of taco spices. If you like tacos, you are going to love this easy one pot meal!
Servings: 8
Calories: 271kcal
Ingredients
- 1 pound lean ground beef, can use ground turkey or chicken
- 1 yellow onion diced
- 1 red bell pepper, seeds removed and diced
- 1 jalapeño, seeds removed and minced
- 4 cloves garlic, minced
- 28 ounces fire roasted diced tomatoes
- 15 ounce can black beans, rinsed and drained
- 15 ounce can pinto beans, rinsed and drained
- 2 cups beef broth
- 1 cup frozen corn
- 4 ounce can mild green chiles
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Optional toppings: shredded cheese, cilantro, jalapeño slices, sour cream, avocado, tortilla chips
Instructions
- In a large soup pot, brown the beef over medium-high heat, breaking up with a wooden spoon as it cooks.
- Add the onion, red pepper, and jalapeño and cook for 4 minutes, stirring occasionally, or until vegetables are softened. Add the garlic and cook for 1 minute.
- Add the tomatoes, beans, beef broth, corn, green chilies, chili powder, cumin, paprika, oregano, salt, and pepper. Simmer on low for 20 minutes, stirring occasionally.
- Taste and season with additional salt and pepper, If necessary. Ladle the soup into bowls and top with desired toppings. Enjoy!
Notes
Store leftover soup in the refrigerator for up to 5 days. You can also freeze the soup for up to 3 months.
Nutrition
Calories: 271kcal | Carbohydrates: 37g | Protein: 23g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 985mg | Potassium: 799mg | Fiber: 11g | Sugar: 4g | Vitamin A: 1331IU | Vitamin C: 33mg | Calcium: 106mg | Iron: 5mg