My Favorite Green Chile Taco Soup
User Reviews
5
6 reviews
Excellent
My Favorite Green Chile Taco Soup
Report
This taco soup is my favorite dish to make for dinner or to prep ahead of time for easy lunches! With lean ground beef, beans, veggies and even bone broth, it's extremely satisfying and so delicious. Add all the toppings you love and you're set!
Share:
Ingredients
- 1 tablespoon olive oil
- 1 onion diced, sweet
- 1 red bell pepper diced
- 4 garlic minced, cloves
- salt kosher salt
- black pepper kosher salt
- 1 pound ground beef lean, or turkey
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 2 teaspoon smoked paprika
- 1 teaspoon chili powder
- 14 ounces fire roasted crushed tomato
- 14 ounce pinto beans drained and rinsed, canned
- 10 ounces corn frozen
- 7 ounces diced green chiles
- 2 cups chicken stock or beef stock or bone broth
- grated cheese for topping
- tortilla chips
- sour cream
- cilantro
- green onions
Instructions
- Serve with sour cream, green onions, cheddar, tortilla chips
- Heat the olive oil in a large pot over medium-low heat. Add the onions, peppers and garlic with a big pinch of salt and pepper. Cook for 5 minutes, until softened.
- Add in the ground beef and bread it apart. Cook until browned, about 6 to 8 minutes, breaking it into small crumbles.
- Stir in the garlic powder, cumin, paprika and chili powder. Cook for 5 minutes, stirring often.
- Add in the tomatoes, beans, corn, chiles and stock. Bring the mixture to a boil, reduce it to a simmer and cover. Simmer, covered, for 10 to 15 minutes.
- Remove the cover and taste. Add more seasoning as needed - salt, pepper, or even something spicy.
- Serve topped with your favorite toppings. This freezes great and also goes well in the fridge for a few days! Reheats so well.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
