Taco Soup
Serves 6
Ingredients
- 2 teaspoons olive oil
- 1 1/4 lbs lean ground beef
- 1 medium yellow onion chopped (1 1/2 cups)
- 2 cloves garlic, minced (2 teaspoons)
- 1 jalapeno, seeded and finely chopped (optional)*
- 2 (14.5 oz) cans diced tomatoes with green chiles
- 1 (14 oz) can low-sodium beef broth
- 1 (8 oz) can tomato sauce
- 1 Tablespoons chili powder
- 1 teaspoon ground cumin
- 3/4 teaspoons ground paprika
- 1/4 teaspoon dried oregano
- 1/3 cup chopped cilantro
- 1 Tablespoon fresh lime juice
- Salt and freshly ground black pepper
- 1 1/2 cups frozen corn
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can can pinto beans, drained and rinsed
Toppings
- Shredded Mexican blend cheese
- chopped green or red onions
- diced avocados
- corn tortilla strips/chips
Steps
Heat a large pot over medium-high heat drizzle lightly with oil.
Add ground beef in a large along with chopped onion, crumbling and stirring occasionally until browned. Add jalapeno and garlic and saute 1 minute longer.
Drain excess fat from beef mixture.
Stir in tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, and season with salt and pepper to tastes. Cover pot with lid and simmer 30 minutes, stirring occasionally.
Add in corn, black beans and pinto beans and cook until heated through.
Add 1/2 cup water to thin soup if desired. Stir in cilantro and lime if using.
Serve warm finished with desired toppings.
