Taco Soup
The flavor base for this soup comes from blooming the spices directly in the pot with the aromatics after the beef has been browned - this quick step toasts the chili powder, cumin, and paprika, making their flavors much deeper and more complex.
Ingredients
- 2 tsp olive oil
- 1 cup finely diced yellow onion
- ~2/3 lb lean ground beef
- 1 1/2 tsp minced garlic
- 1 can chili beans 10-oz, undrained
- 1 can black beans 15-oz, drained and rinsed
- 1 can corn 15-oz, undrained
- 1 can mild diced green chiles 4-oz, undrained
- 1 can crushed tomatoes 28-oz
- 1 1/2 cups chicken broth
- 2 tsp ground chili powder
- 3/4 tsp ground cumin
- 3/4 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp dried oregano
- Salt and pepper
- Tortilla chips for serving
- Shredded cheddar sour cream, and cilantro for topping
Method
- Heat oil in large pot over medium-high. Sauté onion 3 minutes until soft.
- Add beef, increase heat to high, cook until browned. Drain excess grease.
- Add garlic and all seasonings, cook 1-2 minutes until fragrant.
- Stir in beans, corn, chiles, tomatoes, and broth.
- Bring to boil, reduce heat to medium-low, simmer uncovered 10-20 minutes.
- Season to taste with salt and pepper.
- Serve topped with tortilla chips, cheese, sour cream, and cilantro.
Notes
Can be made ahead and reheated. Freezes well.