Taco Soup

This Taco Soup recipe is a fall and winter staple! It’s an easy, protein packed soup full of zesty, crave-worthy flavor, plus it’s perfectly hearty and filling. It’s like chili’s soupier cousin and it’s loaded with all the best taco style ingredients! #Beans #Red #recipe #KidneyBeans

I mean how could you go wrong with a soup that tastes similar to chili but has added mix-in upgrades like corn, avocado and tortilla chips? Plus you get the extra flavor of a ranch mix or cilantro and lime (see my notes on that in the recipe). It really is one of the best soups, plus it’s easy to make!

I first shared this recipe exactly 5 years ago and it’s still a family favorite! I think it’s safe to say this is the BEST Taco soup! It’s just one of those recipes everyone loves, picky eaters included!

Taco Soup , By Cook Health Coverage .

This Taco Soup recipe is a fall and winter staple! It’s an easy, protein packed soup full of zesty, crave-worthy flavor, plus it’s perfectly hearty and filling. It’s like chili’s soupier cousin and it’s loaded with all the best taco style ingredients! #Beans #Red #recipe #KidneyBeans

Total time: 45 minutes
Servings: 6 Servings

Ingredients :

• 2 tsp olive oil
• 1 1/4 lbs lean ground beef
• 1 medium yellow onion chopped (1 1/2 cups)
• 2 cloves garlic, minced (2 tsp)
• 1 jalapeno, seeded and finely chopped (optional)*
• 2 (14.5 oz) cans diced tomatoes with green chiles
• 1 (14 oz) can low-sodium beef broth
• 1 (8 oz) can tomato sauce
• 1 Tbsp chili powder
• 1 tsp ground cumin
• 3/4 tsp ground paprika
• 1/4 tsp dried oregano
• 1 1/2 Tbsp dry ranch dressing mix, or 1/3 cup chopped cilantro and 1 Tbsp fresh lime juice (see notes**)
• Salt and freshly ground black pepper
• 1 1/2 cups frozen corn
• 1 (14.5 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can can pinto beans, drained and rinsed
• Toppings
• Shredded Mexican blend cheese, chopped green or red onions, diced avocados and corn tortilla strips/chips

Instructions :

• Heat a largr pot over medium-high heat drizzle lightly with oil.
• Add ground beef in a large along with chopped onion, crumbling and stirring occasionally until browned. Add jalapeno and garlic and saute 1 minute longer.
• Drain excess fat from beef mixture.
• Stir in tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, ranch dressing mix and season with salt and pepper to tastes. Cover pot with lid and simmer 30 minutes, stirring occasionally.
• Add in corn, black beans and pinto beans and cook until heated through. Add 1/2 cup water to thin soup if desired. Stir in cilantro and lime if using.
• Serve warm finished with desired toppings.
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