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Beef Taco Soup

Beef Taco Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 lb lean ground beef (90/10)
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 4 cups low-sodium beef broth
  • Salt and pepper, to taste
  • Toppings: shredded cheddar cheese, sour cream, tortilla chips, lime wedges

Method
 

  1. Heat the oil in a large pot over medium-high heat. Add the beef and onion, breaking up the meat, and cook until browned and the onion is soft, about 5 minutes.
  2. Reduce heat to medium. Push the beef to the side and add the tomato paste, garlic, chili powder, and cumin. Stir for 1 minute until fragrant.
  3. Pour in the broth, diced tomatoes, beans, and corn. Bring to a boil, then reduce to a simmer and cook, uncovered, for 15 minutes. Season with salt and pepper.
  4. Ladle into bowls and top with cheese, sour cream, tortilla chips, and a squeeze of lime. Serve hot.

Notes

This soup thickens as it cools, so reheat with a splash of broth or water. The toppings aren't included in the nutrition estimate. If you prefer a thinner broth, add an extra cup of beef broth during simmering.