Tex-Mex Taco Soup
45 min serves 6-8
Tex-Mex Taco Soup
This recipe is a guideline for a taco soup that can be made with items you have in your pantry, refrigerator, or freezer. Don't have an ingredient? Use what you have. It will still be delicious.
Ingredients:
- 1 pound 92% Lean Pre Ground Beef
- 1 Taco Seasoning Packet (or homemade spice blend below)
- 2 Tbsp olive oil
- 1 onion (any color), chopped
- 1 bell pepper (any color), chopped
- 1 jalapeno, seeded and chopped
- 1 can diced tomatoes
- 1 can tomato sauce
- 6 cups boiling water or stock
- 1 can corn kernels, drained
- 1 can black beans, drained
- 1 can pinto beans, drained
Homemade Taco Seasoning:
- 2 Tbsp chili powder
- 1 Tbsp cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp kosher salt
- ⅛ cayenne
- 1 Tbsp dried Mexican oregano
For garnish/serving:
- Green onion, chopped
- Cilantro
- Sour cream
- Tortilla strips/chips
- Lime wedges
- Hot Sauce
- 1. Heat oil in a large, heavy-bottom pot. Add beef. Break up while cooking until well browned (appx 5 minutes)
- Add onion and cook, stirring occasionally, until translucent (appx 5 minutes)
- Add spice blend and stir constantly for 1 minute to toast spices.
- Add tomatoes and tomato sauce. Scrape any brown bits from the bottom of the pot. Stir to combine and bring to a simmer.
- Add approximately half the water/stock. Return to simmer.
- Stir in beans and corn. Return to simmer for 15 minutes. Add more water/stock to desired consistency.
- Taste and adjust seasoning as desired. (Fresh lime juice and hot sauce add a lot!)
- Note: This recipe is super adaptable! Don’t have an ingredient? Just leave it out! For spice blend: double an ingredient you do have to compensate (except cayenne!). Try not to skip more than 4 or 5 ingredients at one time. Enjoy!
Amount per 500g
-
368kcal
Calories
-
21g
Protein
-
17g
Fat
-
36g
Carbohydrates