Taco Soup

Here’s a really simple, easy-to-make soup that literally just takes minutes to throw together. Warm soup paired perfectly with a cold, refreshing dollop of sour cream and diced avocado on top makes it perfect for summer or winter! Not to mention the yummy crunchy corn chips sprinkled on top.

 

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Taco Soup

Wok and Skillet

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Cuisine Mexican

Servings 4 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 small yellow or white onion diced
• 1 lb ground beef
• 1 packet taco seasoning
• 1 cup water
• 1 can stewed tomatoes 14.5oz
• 1 can fire roasted diced tomatoes 14.5oz
• 1 can pinto beans
• 1 can red kidney beans
• 1 can whole kernel corn
• 1 small can sliced black olives
• corn chips recommended: Fritos corn chips, lightly salted version
• 1 avocado diced
• sour cream
• cilantro
• lime

US Customary - Metric

Instructions

 

• 1 small yellow or white onion, diced
• 1 lb ground beef
• 1 packet
• In a large stockpot, heat up 2 Tbsp olive oil over medium heat and saute diced onions until translucent. Turn up the heat to med-high, and add ground beef. Saute till cooked.
• Add taco seasoning and water. Mix well.
• Add stewed tomatoes and fire roasted diced tomatoes.
• Add beans, corn and olives (drain all of these first before adding to pot)
• Let simmer over low heat for about 15 minutes.
• Serve with corn chips, diced avocado, sour cream. Garnish with cilantro.
• Enjoy 🙂

Nutrition

Serving: 4gCalories: 2786kcalCarbohydrates: 243gProtein: 178gFat: 128gSaturated Fat: 37gPolyunsaturated Fat: 72gTrans Fat: 4gCholesterol: 411mgSodium: 5339mgFiber: 64gSugar: 43g

Keyword taco soup

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