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Taco soup recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Try this quick and flavorful taco soup for a cozy weeknight meal. Brown ground beef and veggies, add taco seasoning, then top with sour cream, avocado, cheese, and tortilla chips. For a twist, substitute fried tortillas with corn chips or enjoy with warm corn tortillas dipped in the delicious soup.
Ingredients:
  • 18.20 gm olive oil
  • 1 small brown onion, chopped
  • 1 red capsicum, deseeded, chopped
  • 250g beef mince
  • 35g packet taco seasoning
  • 500ml (2 cups) Organic Beef Liquid Stock
  • 400g can diced tomatoes
  • 400g can black beans, rinsed, drained
  • 2 x 125g cans corn kernels, drained
  • Vegetable oil, to shallow fry
  • 4 white corn tortillas
  • Chopped avocado, to serve
  • Grated cheddar, to serve
  • Sour cream, to serve
  • Ground paprika, to serve
  • Sliced fresh jalapeño chillies, to serve (optional)
Instructions:
  • In a large saucepan over medium heat, warm olive oil. Sauté onion and capsicum until soft and lightly golden, stirring occasionally for about 5 minutes. Add beef and cook for about 5 minutes more, breaking up any lumps with a wooden spoon, until well browned.
  • Combine the seasoning, stock, and 250ml (1 cup) of water in the pot. Stir until well mixed. Add the tomatoes, beans, and corn. Bring to a simmer and cook for 10 minutes with the lid slightly ajar.
  • Heat vegetable oil in a frying pan until it reaches 1.5cm up the side of the pan. Cook tortillas one at a time over medium heat for 1 minute on each side until they turn golden. Place on paper towels to drain and cool slightly, then cut into wedges.
  • Divide the soup into serving bowls and garnish with avocado, cheddar, sour cream, paprika, tortilla wedges, and jalapeño, if desired.

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