Taco One-Pot Soup (Print Version)
# Ingredients:
01 -
2 teaspoons of olive oil.
02 -
1 1/4 pounds of lean ground beef.
03 -
1 chopped medium yellow onion.
04 -
2 minced garlic cloves.
05 -
1 chopped jalapeño, without seeds (optional).
06 -
2 cans of diced tomatoes with chiles (14.5 oz each).
07 -
1 can of beef broth, low-sodium (14 oz).
08 -
1 can of tomato sauce (8 oz).
09 -
1 tablespoon of chili powder.
10 -
1 teaspoon of cumin powder.
11 -
3/4 teaspoon of paprika.
12 -
1/4 teaspoon of oregano (dried).
13 -
1 1/2 tablespoons of dry ranch mix (or 1 tablespoon lime juice + 1/3 cup cilantro).
14 -
Salt and pepper, as needed.
15 -
1 1/2 cups of frozen corn.
16 -
1 drained can of black beans (14.5 oz).
17 -
1 drained can of pinto beans (14.5 oz).
18 -
Shredded cheese, Mexican blend (for garnish).
19 -
Chopped onions (for garnish).
20 -
Diced avocados (for garnish).
21 -
Tortilla strips or chips (for garnish).
# Instructions:
01 -
In a big pot, warm the oil on medium-high.
02 -
Cook the beef with the onion until they turn golden.
03 -
Stir in garlic and jalapeño, cooking it all for a minute.
04 -
Remove any extra grease from the pot.
05 -
Dump in the diced tomatoes, broth, sauce, and spices.
06 -
Cover it up and let it cook slowly for half an hour.
07 -
Toss in the beans and corn, heating them up.
08 -
Add some water if it needs to be less thick.
09 -
Mix in lime and cilantro if you're adding them and dish it up with garnishes.
# Notes:
01 -
Swap the jalapeño for bell peppers if you don't want it spicy.
02 -
Double the seasonings to crank up the flavor.