Easy Taco Soup
A quick one-pot taco soup with browned ground beef, beans, corn and green chiles in a tomato broth. Source-informed, not kitchen-tested.
10 minutes, 6 Servings
Ingredients
| 1 Tbsp | Olive oil |
| 1 1/2 pounds | Lean ground beef |
| 1 medium | Yellow onion, finely chopped |
| 3 cloves | Garlic, minced |
| 2 Tbsp | Tomato paste |
| 1 Tbsp | Chili powder |
| 2 tsp | Ground cumin |
| 1/2 tsp | Smoked paprika |
| 1/2 tsp | Dried oregano |
| 1/2 tsp | Garlic powder |
| 1 tsp | Salt |
| 3 cups | Beef or chicken broth |
| 2 cans (10 oz each) | Diced tomatoes with green chiles, with juice |
| 1 can (15 oz) | Black or pinto beans, rinsed and drained |
| 1 cup | Corn kernels, drained or frozen |
| 1/2 cup | Shredded cheddar cheese, for serving |
| 2 Tbsp | Chopped cilantro, for serving |
| 1 cup | Crushed tortilla chips, for serving |
Preparation
| 1. Heat the olive oil in a Dutch oven over medium heat. |
| 2. Add the ground beef and onion. |
| 3. Cook for 6 to 7 minutes, breaking up the meat, until browned. |
| 4. Spoon off all but 1 to 2 Tbsp of the fat. |
| 5. Stir in the garlic, tomato paste, chili powder, cumin, paprika, oregano, garlic powder and salt. |
| 6. Cook for 1 minute, until fragrant. |
| 7. Add the broth, diced tomatoes with their juice, beans and corn. |
| 8. Bring to a boil, then reduce the heat to a simmer. |
| 9. Partially cover and cook for 15 minutes. |
| 10. Taste and adjust the salt. |
| 11. Ladle into bowls and top with the cheddar, cilantro and tortilla chips. |
| 12. Refrigerate leftovers within 2 hours in a covered container and eat within 4 days; reheat to 165°F before serving. |
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