Taco Soup Easy (Print Version)
# Ingredients:
01 -
1 pound of ground beef, extra lean.
02 -
4 garlic cloves, chopped finely.
03 -
2 teaspoons of chili powder.
04 -
1 teaspoon of cumin powder.
05 -
1 teaspoon sea salt.
06 -
1/2 teaspoon oregano leaves, dried.
07 -
1/2 teaspoon of smoked paprika.
08 -
1/2 teaspoon onion powder.
09 -
1/2 teaspoon black pepper, freshly ground.
10 -
1 large (28-ounce) can of crushed tomatoes.
11 -
1 small (4-ounce) can of diced green chilies.
12 -
1 (15-ounce) can of kidney beans, drained and rinsed.
13 -
1 (15-ounce) can of black beans, drained and rinsed.
14 -
1 (17-ounce) can of corn, drained well.
15 -
2 cups of low-sodium beef stock.
16 -
Tortilla chips, to serve alongside.
17 -
Sour cream, used as a topping.
18 -
Shredded cheese, for sprinkling.
19 -
Chopped fresh green onions.
20 -
Diced avocado, ripe.
# Instructions:
01 -
Heat a big pot on medium and cook the beef till it’s browned. If there’s extra fat, you can drain it.
02 -
Toss in garlic and all the spices. Add in the tomatoes, beans, chilies, corn, and broth.
03 -
Once it’s bubbling a little, reduce the heat and cover. Keep cooking for 20 minutes, stirring occasionally.
04 -
Spoon it into bowls and add your favorite toppings like chips, cheese, sour cream, onions, or avocado.
# Notes:
01 -
Slow cooker option: Cook on low for 4 to 6 hours.
02 -
For a healthier twist, try ground turkey instead of beef.
03 -
Stores in the fridge for 4 to 5 days just fine.
04 -
Can be frozen for up to 3 months without any issues.