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.

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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