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Danielle Dunn

Taco Soup

Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Ingredients Method Notes

Ingredients
  

  • 2 lb ground chuck
  • 1 bell pepper, diced
  • 1 medium yellow onion, diced
  • 1 tsp paprika
  • 1 tsp italian seasoning
  • 2 tsp chili powder
  • 1/2 tsp crushed red pepper
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp salt
  • 2 cups beef broth
  • 2 14.5 oz can diced tomatoes
  • 4.5 oz can green chiles
  • 15.25 oz can corn, drained
  • 14.5 oz can black beans, drained an rinsed
  • 14.5 oz can pinto beans, drained an rinsed
  • 1 tbsp corn starch
  • 2 tbsp fresh cilantro chopped

Method
 

  1. In a small bowl or cup, mix paprika, italian seasoning, chili powder, cumin, crushed red pepper, cumin, garlic powder, onion powder and salt. This is your seasoning.
  2. Heat a large pot or dutch oven over medium high heat. Drizzle a small amount of oil in pot and add ground chuck, crumbling and stirring until beef is browned. Drain excess fat from meat and set aside.
  3. Add a little more oil to same pot and add onion and bell pepper. Saute for 3 minutes.
  4. Return ground chuck to pot. Stir in beef broth, diced tomatoes, corn, chiles, beans and seasoning. Cover with lid and simmer for 45 minutes, stirring occasionally.
  5. In a small bowl or measuring cup, whisk cornstarch and 1/3 cup of soup liquid. Whisk until you see no lumps. Stir this mixture in soup. Simmer for additional 30 minutes.
  6. Taste soup and add more salt if needed.
  7. Stir in cilantro. Serve hot with toppings of choice.

Notes

This soup can simmer longer than the required time. The longer this soup cooks, the more flavorful it will be.

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