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Taco Soup

 
Serves: 6
Ready In: 35 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes
 

ingredients

  • 1 lb ground beef
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 can (27 oz / 800ml) diced tomatoes
  • 3-4 tbsp taco seasoning
  • 4 tbsp Better than Boullion, Roasted Chicken Base
  • 1 can (18 oz / 540ml) black beans, drained and rinsed
  • Sour cream, for serving
  • Cilantro, for serving
  • Cheddar cheese, for serving
  • Tortilla strips, for serving
 

instructions

  1. Chop onion, mince garlic, and drain and rinse black beans.
  2. Heat a large pot over medium heat. Add beef and onion and cook, breaking beef into small pieces, until beef is browned and onion is softened, 6 to 8 minutes.
  3. Stir in the garlic and cook for 2 more minutes.
  4. Stir in the tomatoes, taco seasoning, chicken boullion, black beans, and 4 cups of water. Bring to a boil over medium-high heat.
  5. Reduce the heat to medium-low and cook, stirring occasionally, for about 20 minutes. Season with salt and pepper to taste.
  6. Serve, topped with cheese, sour cream, cilantro, and tortilla strips.

from the kitchen of

From the kitchen of The Pioneer Woman

The Pioneer Woman

This recipe is modified from a Taco Soup recipe on The Pioneer Woman. This is our favorite taco soup recipe to date - full of salty flavor and easy to make with what you have in your pantry.