Are you craving a comforting, flavorful meal that's quick to prepare and surprisingly healthy? Look no further! This Taco Soup recipe, cleverly crafted without beans, is a delicious and satisfying option perfect for busy weeknights. It's packed with vibrant flavors, tender vegetables, and lean protein, making it a fantastic choice for those seeking easy recipes and healthy meals. This homemade cooking masterpiece is so good, it's sure to become one of your best recipes!
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef (or turkey for a leaner option)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 (10 ounce) can diced tomatoes with onions, undrained
- 1 (4 ounce) can chopped green chilies
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups beef broth
- 1 cup corn kernels (fresh or frozen)
- 1 cup chopped bell pepper (any color)
- Optional toppings: shredded cheddar cheese, sour cream, avocado, chopped cilantro, tortilla chips
Instructions:
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Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Brown the meat: Add the ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
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Simmer the soup: Stir in the diced tomatoes (all three cans), green chilies, chili powder, cumin, cayenne pepper (if using), oregano, salt, and pepper. Pour in the beef broth and bring the mixture to a boil.
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Add vegetables: Reduce heat to low, cover, and simmer for at least 15 minutes, or until the flavors have melded beautifully. Stir in the corn and bell pepper during the last 5 minutes of cooking.
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Serve and enjoy: Ladle the taco soup into bowls and top with your favorite fixings. Shredded cheddar cheese, a dollop of sour cream, creamy avocado slices, fresh cilantro, and crunchy tortilla chips are all excellent choices!
Tips for the Best Taco Soup:
- Spice it up: Adjust the amount of cayenne pepper to your liking. If you prefer a milder soup, omit it altogether. Alternatively, add a pinch of smoked paprika for a deeper, smokier flavor.
- Make it ahead: This soup tastes even better the next day! Make a big batch on the weekend and enjoy it throughout the week for quick and easy dinner ideas.
- Add protein: For a heartier soup, consider adding shredded chicken or cooked quinoa along with the ground beef.
- Vegetarian option: Substitute the ground beef with 1 cup of cooked lentils or crumbled vegetarian crumbles for a delicious vegetarian version.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 250-300
- Protein: 20-25g
- Fat: 10-15g
- Carbohydrates: 15-20g
This easy taco soup recipe without beans is a perfect example of quick dinner ideas that are both delicious and healthy. Enjoy this flavorful and satisfying meal any night of the week! It's a simple recipe that will quickly become a family favorite. Making homemade cooking enjoyable and accessible is our goal, and we hope this recipe helps you achieve just that.