Southwestern Spiced Taco Soup

A delicious and hearty Southwestern Spiced Taco Soup that combines the vibrant flavors of Mexican cuisine with a rich, savory broth. Perfect for a quick weeknight dinner, this soup is both satisfying and easy to make.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

1 lb ground beef

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

1 can (14.5 oz) diced tomatoes with green chilies

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

1 can (15 oz) corn, drained

4 cups beef broth

2 tablespoons taco seasoning

1 teaspoon ground cumin

Salt and pepper to taste

2 tablespoons olive oil

Toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapenos, tortilla chips

Instructions

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion and garlic, sauté until the onion becomes translucent.

3. Add the ground beef, cooking until browned and cooked through. Drain excess fat if necessary.

4. Stir in the red and green bell peppers, cooking until they start to soften.

5. Add the diced tomatoes with green chilies, black beans, corn, and beef broth to the pot.

6. Stir in the taco seasoning, ground cumin, salt, and pepper.

7. Bring the mixture to a boil, then reduce heat to let it simmer for about 20 minutes.

8. Serve hot with your choice of toppings like shredded cheese, sour cream, chopped cilantro, sliced jalapenos, and tortilla chips.

Storage

Allow the soup to cool completely, then store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Reheating

To reheat, place the soup in a saucepan over medium heat, stirring occasionally until heated through. Alternatively, microwave individual servings on high for 1-2 minutes, stirring halfway through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.