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Servings:

Taco Soup

Here’s a really simple, easy-to-make soup that literally just takes minutes to throw together. Warm soup paired perfectly with a cold, refreshing dollop of sour cream and diced avocado on top makes it perfect for summer or winter! Not to mention the yummy crunchy corn chips sprinkled on top.

Total Time

30min

3.8

5 Ratings

Author: Wok & Skillet

Servings:

Ingredients

•

2 Tbsp

Olive Oil

•

Small Yellow Onion , diced

or Small White Onion

•

1 lb

Ground Beef

•

3 Tbsp

Taco Seasoning

•

1 cup

Water

•

1 3/4 cups

Stewed Tomatoes

•

1 can
(14.5 oz)

Fire Roasted Diced Tomatoes

•

1 can
(15.5 oz)

Pinto Beans

•

1 can
(14.5 oz)

Red Kidney Beans

•

1 can
(8.5 oz)

Corn

•

1 can
(6 oz)

Sliced Black Olives , drained

•

to taste

Corn Chips

•

Avocado , diced

•

to taste

Sour Cream

•

to taste

Fresh Cilantro

•

to taste

Limes

Cooking Instructions

In a large stockpot, heat up Olive Oil (2 Tbsp) over medium heat and saute Yellow Onion (1) until translucent. Turn up the heat to med-high, and add Ground Beef (1 lb) . Saute till cooked.

Add Taco Seasoning (3 Tbsp) and Water (1 cup) . Mix well.

Add Stewed Tomatoes (1 3/4 cups) and Fire Roasted Diced Tomatoes (1 can) .

Drain Pinto Beans (1 can) , Red Kidney Beans (1 can) , Corn (1 can) , and Sliced Black Olives (1 can) and add to pot.

Let simmer over low heat for about 15 minutes.

Serve with Corn Chips (to taste) , Avocado (1) , Sour Cream (to taste) . Garnish with Fresh Cilantro (to taste) and Limes (to taste) . Enjoy!

Nutrition Per Serving

CALORIES

1352

FAT

40.7 g

PROTEIN

81.9 g

CARBS

201.7 g