Taco Soup

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 30 minutes

Ingrédients

1 tbsp. canola oil

1 large yellow onion, chopped

2 tbsp. taco seasoning

1 lb. ground beef

Kosher salt

2 c. low-sodium beef broth

1 (15-oz.) can fire-roasted tomatoes

1 (15-oz.) can pinto beans, drained, rinsed

1 (15-oz.) can sweet corn

1 c. sour cream

3 tbsp. Tajín

1 small bunch fresh cilantro, chopped

Shredded cheddar and tortilla chips, for serving

Instructions

In a large Dutch oven over medium-low heat, heat oil. Add onion and cook, stirring occasionally, until softened, about 10 minutes. Increase heat to medium-high, add taco seasoning, and cook, stirring, until fragrant, about 1 minute. Cook beef, breaking up with a spoon, until no longer pink, about 5 minutes; season with salt.

Add broth, tomatoes, beans, and corn and bring to a boil. Reduce heat to medium, bring to a simmer, and cook, stirring occasionally, until slightly reduced and thickened, about 10 minutes.

Meanwhile, in a small bowl, mix sour cream and Tajín until combined.

Divide soup among bowls. Top with cilantro, a dollop of sour cream-Tajín, and cheddar. Serve with chips alongside.