Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes
- 1 can (10 oz) diced tomatoes and green chilies
- 1 can (8 oz) tomato sauce
- 1 packet (1 oz) taco seasoning
- 4 cups chicken broth
- Salt and pepper, to taste
- Shredded cheddar cheese, for topping
- Sour cream, for topping
- Tortilla chips, for topping
- Chopped fresh cilantro, for topping
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Soup bowls
- Serving spoons
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, stirring occasionally.
2. Add the onion, red and green bell peppers, and garlic to the pot. Cook until the vegetables are tender, about 5 minutes.
3. Add the black beans, kidney beans, corn, diced tomatoes, diced tomatoes and green chilies, tomato sauce, taco seasoning, and chicken broth to the pot. Stir well to combine.
4. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally.
5. Season the soup with salt and pepper to taste.
6. Ladle the soup into bowls and top with shredded cheddar cheese, sour cream, tortilla chips, and chopped cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for cooking the ground beef
- Low heat for simmering the soup
Serving size:
- This recipe serves 6-8 people
Nutritional information:
- Calories: 360
- Fat: 15g
- Carbohydrates: 33g
- Protein: 24g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef
- Any color bell pepper can be used
- Pinto beans can be used instead of kidney beans
- Fire-roasted diced tomatoes can be used instead of regular diced tomatoes
Variations:
- Add a can of diced green chilies for extra heat
- Use vegetable broth instead of chicken broth for a vegetarian version
- Top with sliced avocado for added creaminess
Tips and tricks:
- Make sure to drain and rinse the beans and corn before adding them to the soup
- Use a slotted spoon to serve the soup to avoid getting too much liquid in the bowl
- The soup can be made ahead of time and reheated when ready to serve
Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through
Presentation ideas:
- Serve the soup in colorful bowls to make it more visually appealing
Garnishes:
- Shredded cheddar cheese, sour cream, tortilla chips, and chopped cilantro
Pairings:
- Serve with a side of cornbread or a green salad
Suggested side dishes:
- Cornbread
- Green salad with a citrus vinaigrette
Troubleshooting advice:
- If the soup is too thick, add more chicken broth to thin it out
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat
Food history:
- Taco soup is a popular Tex-Mex dish that originated in the United States in the 1970s
Flavor profiles:
- Savory, spicy, and slightly sweet
Serving suggestions:
- Serve the soup with tortilla chips for dipping and scooping
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