Description
This Taco Soup Recipe is the perfect solution for busy nights and winter months! It’s easy to make, packed with flavor, and ready in just half an hour.
Ingredients
Units
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- 2 tablespoons extra virgin olive oil (or avocado oil, or oil of your choice)
- 1 pound ground beef (preferably 90/10, but 80/20 also works)
- 1 medium white or yellow onion, diced
- 2 cloves garlic
- 1 packet taco seasoning (OR, 2 teaspoons chili powder + 1 teaspoon cumin + 1 teaspoon coriander + 1/4 teaspoon dried oregano)
- 1 (14-ounce) can diced or crushed tomatoes
- 3 cups chicken stock (or beef stock or veggie stock or water)
- 2 cans black beans, drained and rinsed
- 2 teaspoons sea salt (3 teaspoons if your stock is low sodium)
- 1/2 cup frozen corn
- lime wedges, cheese, cilantro, and tortilla chips, for garnish
Instructions
- Heat the oil in a large soup pot or Dutch oven over medium high heat.
- Add the ground beef and cook, breaking it up with a wooden spoon, until cooked through and browned in some parts. This should take around 7-8 minutes.
- Add the diced onion and cook for 5-6 more minutes until softened.
- Turn the heat to medium and add the garlic and spices, cooking them 1-2 minutes in the meat mixture until fragrant.
- Add the tomatoes, stock, salt, and beans (drained and rinsed), then stir.
- Let it simmer for 10-15 minutes to let the flavors combine. Turn to low and stir in frozen corn a few minutes before serving to let it defrost. Turn the heat off.
- Serve in bowls with the garnishes of your choice, we like lime wedges, a little cheese, cilantro and tortilla chips.