Taco Soup
Ingredients
For the Soup:
- 2 tsp. olive oil
- 1-¼ pounds lean ground beef
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 jalapeno, seeded and finely chopped
- 2 14.5-ounce cans diced tomatoes with green chiles
- 1 14-ounce can low-sodium beef broth
- 1 8-ounce can tomato sauce
- 1 tbsp. chili powder
- 1 tsp. ground cumin
- ¾ tsp. ground paprika
- ¼ tsp. dried oregano
- 1-½ tbsp. dry ranch dressing mix
- Salt and freshly ground black pepper, to taste
- 1-½ cups frozen corn
- 1 14.5-ounce can black beans, drained and rinsed
- 1 14.5-ounce can pinto beans, drained and rinsed
For the Toppings:
- Shredded Mexican blend cheese
- Green or red onions, , chopped
- Avocados, diced
- Corn tortilla strips/chips
Instructions
- Heat a large pot, over medium-high heat; drizzle lightly with oil.
- Add ground beef and chopped onion; crumbling and stirring occasionally until browned.
- Add jalapeno and garlic; saute for 1 minute; drain excess fat from beef mixture.
- Stir in tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano and ranch dressing; mix and season with salt and pepper, to taste.
- Cover pot with lid; simmer 30 minutes; stirring occasionally.
- Add corn, black beans and pinto beans; cook until heated through.
- Add 1/2 cup water to thin soup, if desired.
- Serve warm finished with desired toppings, if using.
Notes
Substitue 1/3 cup chopped bell pepper in place of jalapeno if you want it more mild; or just omit and don’t replace and it will be fine; for a stronger spiced flavor double up all of the spices.
Also, try omitting the ranch mix and add 1/3 cup chopped cilantro and 1 tbsp. lime, to the pot, just before removing from the heat.