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Taco Soup
Taco Soup

Taco Soup
Once upon a time, in a bustling Tex-Mex kitchen, there was a passionate chef named Maria. Maria had a knack for blending bold flavors and creating dishes that warmed the soul. One day, as the aroma of spices filled the air and the sound…
Taco Soup
Source
Ingredients:
1
Servings
  • 1
    lb
     ground beef or turkey
  • 1
    item
     onion, diced
  • 1
    item
     bell pepper, diced
  • 2
    clove
     garlic, minced
  • 1
    item
     can (15 ounces) black beans, drained and rinsed
  • 1
    item
     can (15 ounces) kidney beans, drained and rinsed
  • 1
    item
     can (15 ounces) corn kernels, drained
  • 1
    item
     can (15 ounces) diced tomatoes
  • 1
    item
     can (4 ounces) diced green chilies
  • 1
    item
     packet taco seasoning mix
  • 960
    ml
     beef or vegetable broth
  • 1
    item
     salt and pepper to taste
  • 1
    item
     serving suggestions
  • 1
    item
     pair with warm cornbread or tortillas for a hearty and satisfying meal
  • 1
    item
     garnish with a dollop of greek yogurt instead of sour cream for a lighter option
  • 1
    item
     common variations
  • 1
    item
     add diced potatoes or rice for extra heartiness
  • 1
    item
     use different types of beans such as pinto beans or chickpeas for variety
Taco Soup
Instructions:
  1. In a large pot or Dutch oven, brown the ground beef or turkey over medium heat until cooked through. Drain excess fat if necessary.
  2. Add diced onion, bell pepper, and minced garlic to the pot. Cook until vegetables are softened, about 5 minutes.
  3. Stir in black beans, kidney beans, corn kernels, diced tomatoes, diced green chilies, taco seasoning mix, and beef or vegetable broth.
  4. Bring the soup to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld together.
  5. Season with salt and pepper to taste.
  6. Ladle the Taco Soup into bowls and garnish with shredded cheese, sour cream, diced avocado, chopped cilantro, and crushed tortilla chips, if desired.
  • 1
    lb
     ground beef or turkey
  • 1
    item
     onion, diced
  • 1
    item
     bell pepper, diced
  • 2
    clove
     garlic, minced
  • 1
    item
     can (15 ounces) black beans, drained and rinsed
  • 1
    item
     can (15 ounces) kidney beans, drained and rinsed
  • 1
    item
     can (15 ounces) corn kernels, drained
  • 1
    item
     can (15 ounces) diced tomatoes
  • 1
    item
     can (4 ounces) diced green chilies
  • 1
    item
     packet taco seasoning mix
  • 960
    ml
     beef or vegetable broth
  • 1
    item
     salt and pepper to taste
  • 1
    item
     serving suggestions
  • 1
    item
     pair with warm cornbread or tortillas for a hearty and satisfying meal
  • 1
    item
     garnish with a dollop of greek yogurt instead of sour cream for a lighter option
  • 1
    item
     common variations
  • 1
    item
     add diced potatoes or rice for extra heartiness
  • 1
    item
     use different types of beans such as pinto beans or chickpeas for variety
1
Servings
0

In a large pot or Dutch oven, brown the ground beef or turkey over medium heat until cooked through. Drain excess fat if necessary.

Add diced onion, bell pepper, and minced garlic to the pot. Cook until vegetables are softened, about 5 minutes.

Stir in black beans, kidney beans, corn kernels, diced tomatoes, diced green chilies, taco seasoning mix, and beef or vegetable broth.

Bring the soup to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld together.

Season with salt and pepper to taste.

Ladle the Taco Soup into bowls and garnish with shredded cheese, sour cream, diced avocado, chopped cilantro, and crushed tortilla chips, if desired.

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