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Beef Taco Soup

URL: https://emilybites.com/2017/02/beef-taco-soup.html

Ingredients

The soup

  • 1 ½ tablespoons chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon dried oregano
  • ¾ teaspoon paprika
  • 2 ¼ teaspoons ground cumin
  • 1 teaspoon salt
  • 1 ½ teaspoons black pepper
  • 1 teaspoon canola oil
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 1 ½ lbs raw 95% lean ground beef
  • 3 cups low sodium beef broth
  • 1 28 oz can crushed tomatoes
  • 3 oz 1/3 less fat cream cheese, cut into cubes
  • 1 cup frozen corn kernels
  • 1 ½ cups drained and rinsed canned black beans

Optional toppings

  • to taste chopped cilantro
  • to taste avocado
  • to taste shredded cheese
  • to taste sour cream
  • to taste tortilla strips or chips
  • to taste sliced scallions

Instructions

  1. Combine the spices in a bowl and set aside.
  2. Heat canola oil in a pot, add onions and cook until softened.
  3. Add minced garlic and cook briefly.
  4. Add ground beef and cook until browned, breaking it up as it cooks.
  5. Stir in the spice mixture and coat the meat.
  6. Add beef broth and crushed tomatoes, bring to a boil, then reduce heat and simmer for 20 minutes.
  7. Uncover and whisk in cream cheese until dissolved.
  8. Add corn and black beans, cover, and simmer for an additional 10 minutes.

Nutrition Facts (estimated)

Servings
8
Calories
253
Total fat
8g
Total carbohydrates
22g
Total protein
25g
Sodium
0mg
Cholesterol
0mg

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