Easy Taco Soup (Print Version)
# Ingredients:
01 -
1 large can (28 oz) crushed tomatoes.
02 -
1 small can (4 oz) green chilies, diced.
03 -
1 can (15 oz) kidney beans, drained and rinsed.
04 -
1 can (15 oz) black beans, drained and rinsed.
05 -
1 pound ground beef, lean preferred.
06 -
2 teaspoons chili powder.
07 -
1 teaspoon cumin (ground).
08 -
1 teaspoon salt, as needed.
09 -
1/2 teaspoon paprika, smoky adds more flavor.
10 -
1/2 teaspoon oregano, dried.
11 -
1/2 teaspoon onion powder.
12 -
1/2 teaspoon black pepper, freshly ground.
13 -
4 cloves of garlic, chopped finely.
14 -
1 can (17 oz) corn, liquid removed.
15 -
2 cups low-sodium beef broth.
16 -
Fresh green onions, sliced.
17 -
Shredded cheese for topping.
18 -
Diced avocado for garnish.
19 -
Tortilla chips to serve with.
20 -
Sour cream as an optional addition.
# Instructions:
01 -
In a big pot, heat the beef over medium heat until the pink disappears. Remove any grease if it's needed.
02 -
Let it slowly come to a boil, turn the heat down, and let it cook covered for 20 minutes. Stir once in a while.
03 -
Stir in garlic with all the spices. Add in the beans, tomatoes, chilies, broth, and corn.
04 -
Spoon into dishes and top with sour cream, onions, cheese, chips, and avocado however you like.
# Notes:
01 -
Set a slow cooker on low for 4-6 hours to prep this dish.
02 -
Opt for ground turkey instead of beef if you want it lighter.
03 -
Stays good in the fridge for about 4-5 days.
04 -
You can freeze leftovers for up to 3 months.