My Favorite Green Chile Taco Soup
This taco soup is my favorite dish to make for dinner or to prep ahead of time for easy lunches! With lean ground beef, beans, veggies and even bone broth, it's extremely satisfying and so delicious. Add all the toppings you love and you're set!
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- kosher salt and pepper
- 1 pound lean ground beef or turkey
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 2 teaspoon smoked paprika
- 1 teaspoon chili powder
- 14 ounces crushed fire roasted tomatoes
- 14 ounce can pinto beans, drained and rinsed
- 10 ounces frozen corn
- 7 ounces diced green chiles
- 2 cups chicken or beef stock/ bone broth
- for topping: grated cheese, tortilla chips, sour cream, cilantro, green onions
Instructions
- Serve with sour cream, green onions, cheddar, tortilla chips
- Heat the olive oil in a large pot over medium-low heat. Add the onions, peppers and garlic with a big pinch of salt and pepper. Cook for 5 minutes, until softened.
- Add in the ground beef and bread it apart. Cook until browned, about 6 to 8 minutes, breaking it into small crumbles.
- Stir in the garlic powder, cumin, paprika and chili powder. Cook for 5 minutes, stirring often.
- Add in the tomatoes, beans, corn, chiles and stock. Bring the mixture to a boil, reduce it to a simmer and cover. Simmer, covered, for 10 to 15 minutes.
- Remove the cover and taste. Add more seasoning as needed - salt, pepper, or even something spicy.
- Serve topped with your favorite toppings. This freezes great and also goes well in the fridge for a few days! Reheats so well.
Did you make this recipe?
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