Hearty Taco Soup
This spicy hearty taco soup is sure to warm you up in those cool fall and winter nights. This soup recipe will have everyone asking for more!
6
servings10
minutes40
minutesIngredients
2 teaspoons olive oil
1 pound lean ground beef
1 1/2 cups Crazy Fresh Diced Yellow Onion
2 cloves garlic, minced
1 tablespoon Crazy Fresh Diced Jalapeño Peppers
2 containers Crazy Fresh Pico de Gallo
1 can diced tomatoes with green chiles, 14.5 ounces
1 can beef broth, 14 ounces
1 can tomato sauce, 8 ounces
1 tablespoon chili powder
1 teaspoon ground cumin
3/4 teaspoon ground paprika
1/4 teaspoon dried oregano
1 1/2 tablespoons dry ranch dressing mix
Salt and pepper to taste
1 1/2 cups frozen corn
1 can black beans, drained and rinsed, 14.5 ounces
1 can pino beans, drained and rinsed, 14.5 ounces
Shredded cheese
Avocado, diced
Corn tortilla strips
Directions
- Heat a large pot over medium-high heat, and heat up oil.
- Add ground beef, along with chopped onions, until browned. Add in jalapeños and garlic, and sauté for 1 minute.
- Drain excess fat from beef mixture.
- Stir in Pico de Gallo, tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, ranch dressing mix and salt and pepper. Cover with a lid, and simmer 30 minutes, stirring occasionally.
- Add in corn, black beans, and pinto beans, and cook until heated through. Add 1/2 cup water to thin soup if desired.
- Serve warm with your preferred toppings.
