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Taco Soup

40 minServes 6Nutri-Score B€
from @_the_good_spirit_1 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • onion (diced)Produce1 piece
  • garlic (minced)Produce3 pieces
  • butterDairy30 g
  • canned tomatoes (stewed, with juice)Pantry800 g
  • black beans (canned, rinsed and drained)Pantry400 g
  • red kidney beans (canned, rinsed and drained)Pantry400 g
  • corn (canned, drained)Pantry300 g
  • ground beef (cooked)Meat500 g
  • taco seasoning (one packet)Spices30 g
  • chili powderSpices5 g
  • cumin (ground)Spices3 g
  • smoked paprikaSpices3 g
  • saltSpices3 g
  • black pepper (ground)Spices1 g
  • cheddar cheese (shredded, for topping)Dairy100 g
  • cilantro (chopped, for topping)Produce15 g

per serving

Nutrition

371kcal

Carbs
29 g
Proteins
24 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Colander
  • wooden spoon

step by step

Method

  1. Sauté the aromatics

    • Melt the butter in a stockpot over medium heat.
    • Add the onion and garlic and sauté until soft and fragrant.
    Step 1

  2. Add the tomatoes

    • Pour in the stewed tomatoes with their juice and stir.
    Step 2

  3. Rinse the beans

    • Rinse and drain the black beans and red kidney beans in a colander.
    Step 3

  4. Build the soup

    • Add the beans, corn and more tomatoes to the pot.
    • Stir everything together.
    Step 4

  5. Season

    • Add the taco seasoning along with the chili powder, cumin, smoked paprika, salt and pepper.
    • Stir well and taste, adjusting the seasoning as you like.
    Step 5

  6. Add the meat

    • Add the cooked ground beef and stir into the soup.
    Step 6

  7. Simmer

    • Simmer gently, stirring occasionally, until the soup thickens and the flavors come together.
    Step 7

  8. Serve

    • Ladle into bowls and top with shredded cheese and chopped cilantro.
    • Serve with Fritos or tortilla chips for dipping.
    Step 8
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