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TACO SOUP

Yield

4 servings

Time

50 minutes

Easy to make and made with classic taco ingredients, this simple taco soup is the comfort-food way to satisfy your taco Tuesday cravings any day of the week.

INGREDIENTS

‣ 2 tablespoons vegetable oil ‣ 1 large chopped white onion ‣ 1 teaspoon fresh minced garlic ‣ 1 pound ground beef ‣ 2 tablespoons taco seasoning ‣ 16 ounces chicken broth ‣ 16 ounces canned pinto beans, rinsed and drained ‣ 16 ounces canned corn, any type, rinsed and drained ‣ 16 ounces fire-roasted diced tomatoes ‣ 2 tablespoons fresh chopped cilantro, plus more for garnish (optional) ‣ 1 bay leaf ‣ 1 pinch salt, to taste ‣ 1 pinch black pepper, to taste ‣ sliced avocado, for garnish (optional) ‣ sour cream, for garnish (optional) ‣ shredded cheddar cheese, for garnish (optional)

1

In a Dutch oven or similar pot, heat the olive oil. Add the white onion, then cook until fragrant. Add the garlic and cook for a minute more.

COOK ONIONS AND GARLIC

2

Add the ground beef and taco seasoning, then cook and crumble until browned.

COOK THE BEEF

3

Pour in the chicken broth, pinto beans, corn, diced tomatoes, cilantro, bay leaf, salt, and pepper, then stir. Once done, bring it to a simmer and let cook!

ADD THE REST