Simple Taco Soup (Printable Version)
This easy dinner combines seasoned beef, beans, corn, and tomatoes for a comforting, flavorful meal. Great for busy weeknights.
# What You'll Need:
01 -
1 can (14 oz) low-sodium beef broth.
02 -
2 teaspoons olive oil.
03 -
1 medium yellow onion, diced.
04 -
1 1/2 tablespoons dry ranch mix (or swap with 1/3 cup cilantro and 1 tablespoon lime).
05 -
1 can (8 oz) tomato sauce.
06 -
1 jalapeño, chopped and seeded (optional).
07 -
2 cans (14.5 oz each) diced tomatoes with green chiles.
08 -
3/4 teaspoon ground paprika.
09 -
1 teaspoon ground cumin.
10 -
2 cloves garlic, finely chopped.
11 -
1 1/4 pounds lean ground beef.
12 -
1 can (14.5 oz) black beans, drained.
13 -
1 1/2 cups frozen corn kernels.
14 -
Salt and pepper, adjust to taste.
15 -
1 tablespoon chili powder.
16 -
1/4 teaspoon dried oregano.
17 -
1 can (14.5 oz) pinto beans, drained.
18 -
Shredded Mexican-blend cheese (for sprinkling).
19 -
Tortilla strips or chips (use as garnish).
20 -
Chopped avocado cubes (optional topping).
21 -
Chopped onions (optional topper).
# Steps to Follow:
01 -
Pour oil into a big pot and warm it on medium-high heat.
02 -
Cook the ground beef and onion together until they're no longer pink.
03 -
Stir in the garlic and jalapeño, cooking for another minute.
04 -
Get rid of any extra grease in the pot.
05 -
Toss in the diced tomatoes, broth, tomato sauce, and dry spices.
06 -
Put the lid on and let it slowly cook for about 30 minutes.
07 -
Stir in the corn and both kinds of beans, letting it warm up.
08 -
Add more water if it feels too thick.
09 -
If you're using cilantro and lime juice, mix them in now. Serve with your favorite toppings.
# Additional Notes:
01 -
Swap out jalapeño with bell pepper to tone down the heat.
02 -
Bump up the spices if you want it extra bold.