Taco Soup

• servings: 6 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

1 1/2 lb. ground beef

1 yellow onion, chopped

3 cloves garlic, minced

1 jalapeño, chopped

2 (14.5-oz.) cans fire roasted tomatoes

1 (1-oz.) packet taco seasoning

1 (4-oz.) can green chiles

1 qt. chicken broth

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

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

1 (15-oz.) can of corn, drained

Kosher salt, to taste

Sour cream, for serving

Cilantro, for serving

Grated cheddar cheese, for serving

Avocado, for serving

Directions

Heat a large Dutch oven over medium heat. Add the beef and onion and cook, stirring to break the beef into small pieces, until it is no longer pink and the onion is softened, 6 to 8 minutes.

Stir in the garlic and jalapeño, if using, and cook, stirring, for two minutes.

Stir in the tomatoes, taco seasoning, green chiles, chicken broth, corn, pinto beans, and black beans. Bring to a boil over medium-high heat. Reduce the heat to medium-low, partially cover and cook, stirring occasionally, until the flavors meld, about 20 minutes. Season with salt to taste.

Serve, topped with sour cream, chopped cilantro leaves, cheddar cheese, and avocado, if you like.

Nutrition

• Calories: 628
• Total Fat: 30 g
• Saturated Fat: 11 g
• Trans Fat: 1 g
• Cholesterol: 91 mg
• Sodium: 1600 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 15 g
• Total Sugars: 11 g
• Protein: 37 g