Taco Soup
This easy Taco Soup recipe is a healthy, quick, and tasty one-pot meal that's perfect for any day.
Equipment
- Meat Chopper
Ingredients
- 1 pound lean ground beef or ground turkey
- 4 cloves garlic minced or substitute 1 teaspoon garlic powder
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon Dried oregano
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- 28 ounce crushed tomatoes undrained
- 4 ounce diced green chiles
- 15 ounce kidney beans rinsed and drained
- 15 ounce black beans rinsed and drained
- 17 ounce corn drained
- 2 cups low-sodium beef broth
Topping Suggestions
- tortilla chips, or fritos
- sour cream
- shredded cheese
- green onions chopped
- avocado chopped
- hot sauce
- fresh cilantro
Instructions
- Heat a large soup pot over medium heat. Brown the meat and remove any grease, if needed. Add remaining ingredients and stir to combine.
- Bring to a low boil, then reduce heat, cover and simmer for 20 minutes, stirring occasionally, before serving. Garnish with desired toppings.
Notes
Nutritional label does not include toppings. Leftovers will keep in the fridge for 4-5 days. Store in a freezer-safe container or bag and freeze for up to 3 months. Thaw in the fridge and simmer on the stove until warm. For Instant Pot, brown ground beef on sauté, remove grease, add ingredients and one extra cup of broth. Cook on manual/high pressure for 3 minutes, allow pressure to naturally release for 15 minutes. For Crock Pot, brown beef, add all ingredients and cook on low for 4-6 hours. For vegetarian, leave meat out and add extra beans. For chicken, use cooked shredded chicken instead of ground beef.
Nutrition
Serving: 1servingCalories: 516kcalCarbohydrates: 62gProtein: 36gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 62mgSodium: 1541mgPotassium: 1727mgFiber: 18gSugar: 12gVitamin A: 762IUVitamin C: 28mgCalcium: 149mgIron: 9mg
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