American · Dinner
Taco Soup
A Tex-Mex ground beef soup simmered with pinto and black beans, corn, tomatoes, and green chiles in a cumin and chili-spiced broth. Onion and garlic build the base. Topped with cheddar cheese and crushed tortilla chips.
$4
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
789Calories
50.6gProtein
47.4gFat
42.3gCarbs
6.6gSugar
11.4gFiber
1074mgSodium
198mgChol
18.4gSat Fat
892mgPotassium
278mgCalcium
4.2mgIron
1.8mcgVitamin B12
18mgVitamin C
gluten-free
egg-free
protein-rich
high-fiber
sweet-heat
hidden-gems
gluten-free
Instructions
1
Prep
Dice the onion, mince the garlic, and have the pinto beans, black beans, corn, and green chiles drained and ready.
2
Sear
Heat vegetable oil in a saucepan over medium-high and brown the ground beef 5 minutes, breaking it up until no pink remains.
3
Bloom
Add onion and garlic, cook over medium 3 minutes until softened, then stir in chili powder and cumin for 1 minute until fragrant.
4
Simmer
Pour in beef stock, canned tomatoes, green chiles, pinto beans, black beans, and corn; simmer over medium-low 20 minutes until broth thickens.
5
Plate
Ladle the soup into a bowl and top with grated cheddar and crushed tortilla chips just before serving for crispness.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g ground beef
- 11 onion (160g)
- 2 clove2 clove garlic
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp ground cumin
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 5.2 oz150g cooked pinto beans
- 5.2 oz150g cooked black beans
- 4.2 oz120g corn kernels
- 2.8 oz40g, roughly a third of a 4 oz can green chiles
- 2 cup480ml beef stock
- 2 tsp2 tsp vegetable oil
- 2 oz56g cheddar cheese
- 1 oz30g tortilla chips
