Taco Soup

Ingredients

• 1 pound ground beef (85/15)
• 2 Tablespoons avocado oil
• 1 medium yellow onion (diced)
• 1 red bell pepper (seeded and diced)
• 1 jalapeño (seeded and diced)
• 4 cloves garlic (minced)
• 4 cups chicken stock (or broth)
• 2 15-ounce cans black beans (drained and rinsed)
• 2 14 ½-ounce cans diced tomatoes (with liquid)
• 1 ½ cups sweet corn (frozen)
• 2 Tablespoons Hey Grill Hey Fiesta Rub (divided use, link to recipe in notes section below)
• 1 Tablespoon fresh lime juice
• ⅓ cup fresh cilantro (finely minced)
• avocado (diced)
• medium cheddar cheese (shredded)
• sour cream
• lime (cut into wedges)
• fresh cilantro
• tortilla chips (or strips)

Steps

1. 1

   Brown the ground beef. Preheat a large pot over medium heat and drizzle in the avocado oil. Add the ground beef, season with 1 Tablespoon of the Fiesta Rub. Use a wooden spoon to break up and large chunks as the beef browns.

2. 2

   Add the aromatics. Mix in the diced onion, bell pepper, and jalapeño, then cook for 4-5 minutes until fragrant. Add in minced garlic and cook for 1-2 more minutes.

3. 3

   Add the liquid and canned ingredients. Carefully pour in chicken stock, canned tomatoes, black beans, and sweet corn, then bring to a boil.

4. 4

   Add the seasonings. Once boiling, add in the lime juice, remaining Fiesta Rub, and minced cilantro. Salt to taste, gently stir, and reduce the heat to low. Simmer until you’re ready to serve.

5. 5

   Add toppings, serve, and enjoy. Dish up the soup in bowls, serve with your favorite taco-style toppings, and enjoy!