Taco Soup Recipe
User Reviews
5
Taco Soup Recipe
Description
The recipe starts by browning ground beef and diced onion to build savory depth. After draining excess fat, beef broth and a mixture of pinto beans, diced tomatoes with chilies, tomato sauce, green chiles, corn, and green bell peppers are added along with taco seasoning. The soup is brought to a boil then simmered, allowing flavors to meld and vegetables to soften.
The resulting texture is hearty and slightly thickened, with the heat level adjustable by the choice and quantity of taco seasoning. The inclusion of corn adds sweetness and textural contrast, while beans provide body and nutrition.
This soup can be garnished with cheese, sour cream, diced tomatoes, green onions, and jalapenos according to individual preference. It can be served as a main meal or alongside tortilla chips.
Ground beef can be substituted with ground chicken or turkey. Leftovers keep well refrigerated for four days and can be frozen for up to four months for convenient future meals.
Ingredients
- 1 pound ground beef 80/20, lean
- 1 medium yellow onion diced
- 2 cups beef broth or chicken broth
- 16 ounces pinto beans drained and rinsed, canned
- 10 ounces canned diced tomatoes such as Rotel, with chilies
- 8 ounces tomato sauce
- 4 ounces green chiles diced, or additional green bell pepper, canned, mild
- ¾ cup corn kernels frozen
- ½ green bell pepper diced
- 1 ounce taco seasoning 1 packet, or 2 tablespoons homemade
Instructions
- In a large pot, brown ground beef and onion over medium-high heat until no pink remains, breaking it up with a spoon. Drain off any excess fat.
- Add broth, beans, Rotel tomatoes with juices, tomato sauce, green chiles, broth, corn, green pepper, and taco seasoning. Stir to combine.
- Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook uncovered for 15-20 minutes or until slightly thickened and the vegetables are tender.
Notes
- Substitute ground beef with ground chicken or turkey for variation.
- Serve with a topping bar including cheese, sour cream, diced tomatoes, green onions, and sliced jalapenos.
- Store leftovers in airtight containers in the fridge up to 4 days; reheat on the stovetop.
- Freeze in portioned containers or bags for up to 4 months; thaw before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Serving | 1.65cups | |
| Calories | 419 | 21% |
| Carbohydrates | 53g | 18% |
| Protein | 39g | 78% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 1404mg | 59% |
| Potassium | 1601mg | 34% |
| Fiber | 16g | 64% |
| Sugar | 9g | 18% |
| Vitamin A | 1197IU | 24% |
| Vitamin C | 33mg | 37% |
| Calcium | 101mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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