Taco Soup Recipe

Ingredients

• 1 Tablespoon chili powder
• 1 teaspoon ancho chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 1 teaspoon table salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon oregano
• ⅛ teaspoon cayenne pepper
• 1 Tablespoon cooking oil (I use avocado)
• 1 medium onion (diced (about 1 cup/200g))
• 2 teaspoons minced garlic
• 1 lb ground beef (453g)
• Spice blend (from above)
• 1 ½ Tablespoons tomato paste
• 2 15- oz cans fire roasted diced tomatoes (undrained (2 425g cans))
• 1 15- oz can black beans (drained and rinsed (425g))
• 1 15- oz can pinto beans (drained and rinsed (425g))
• 1 11- oz can Mexican style corn (drained (or 1 heaping cup frozen corn) (311g))
• 7 oz diced green chiles (undrained (198g))
• 3 cups beef broth (710ml)

Steps

1. 1

   Measure out spices and whisk together. Set aside.

2. 2

   In a large soup pot or Dutch oven, heat oil over medium heat.

3. 3

   Once oil is shimmering, add onion and cook until softened (about 5 minutes).

4. 4

   Add garlic and cook until fragrant (about 30 seconds).

5. 5

   Add beef and cook, crumbling, until mostly browned. If needed, drain excess grease from the pot.

6. 6

   Sprinkle the spice blend over the meat and add tomato paste. Stir until the spices are well incorporated/absorbed and the tomato paste is deepened in color (about 60 seconds).

7. 7

   Add all remaining ingredients (tomatoes, beans, corn, chiles, and beef broth) and stir well.

8. 8

   Bring to a boil, then reduce heat and simmer for 30 minutes before serving with favorite toppings (we like crushed corn chips, sour cream, cilantro, avocado, etc.)