Taco Soup

Author: Marsha McDougal

A delicious Taco Soup recipe made with simple ingredients, tons of flavor, and ready to enjoy in just 30 minutes!

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Prep Time 5

Cook Time 25

Total Time 30

Servings

Equipment

Dutch Oven

Ingredients

1 lb. lean ground beef
1 yellow onion, diced
1 green bell pepper, diced
2 tablespoons tomato paste
1 tablespoon chili powder
½ tablespoon ground cumin
1 teaspoon fine sea salt
1 teaspoon adobo seasoning
½ teaspoon smoked paprika
½ teaspoon dried oregano
2 10 oz. cans diced tomatoes with green chiles (rotel)
1 15 oz. can black beans, drained & rinsed
1 15 oz. can pinto beans, drained & rinsed
1 cup frozen corn
3 cups chicken broth (or beef broth)

Instructions

Heat a large dutch oven or soup pot over medium heat. Add the ground beef and cook until browned. Drain off any excess fat.
Add the diced onion and bell pepper to the pot. Stir and cook with the beef for 2-3 minutes.
Now add the tomato paste and the seasonings (chili powder, ground cumin, salt, adobo seasoning, smoked paprika, and dried oregano). Stir everything together and cook for 1 minute.
Next add both cans of diced tomatoes with green chiles, black beans, pinto beans, frozen corn, and the broth. Stir until everything is combined.
Bring the pot up to a boil. Once it starts boiling, lower the heat to medium-low, cover with a lid, and simmer for 15 minutes.
Once the soup is done, serve in a bowl with your favorite toppings.

Notes

Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days or freeze it in freezer-safe bags or containers for up to 3 months.

Nutrition

Serving: 1servingCalories: 162kcalCarbohydrates: 12gProtein: 19gFat: 5gCholesterol: 49mgSodium: 943mgFiber: 2gSugar: 3g

Course Dinner, Lunch

Cuisine American, Mexican