Easy Taco Soup
A popular American take on a Mexican-style dish: a gently spiced, hearty soup with deep flavor and a pleasant kick. Perfect for chilly days when you want something warm and aromatic. Even better with fresh toppings.
Ingredients
- 500 gMinced beef
- 1 pcsOnion
- 2 Clove/sGarlic
- to tasteSalt
- 400 gDiced tomatoes (canned)
- 400 gBlack beans (canned)
- 340 грSweet corn (canned)
- 2 tbspPickled chili peppers
- 500 mLWater
- 2 tbspCooking oil
Spices
- 0,5 tsp.Chili powder
- 0,5 tsp.Dried oregano
- 0,5 tsp.Smoked paprika
- 0,5 tsp.Onion powder
- 0,5 tsp.Garlic powder
- 0,5 tsp.Black pepper
For serving
- to tasteAvocado
- to tasteHard cheese
- to tasteSour cream
- to tasteTortilla chips
Cooking instructions
- 1.
Peel a small onion and dice it finely. Peel and mince the garlic.
- 2.
Heat the oil in a heavy-bottomed pot (or a skillet) over medium heat. Add the diced onion and sauté for 2–3 minutes, stirring, until softened.
- 3.
Add the ground beef, break it up with a spatula into small pieces, and cook for about 7 minutes until evenly browned and no longer pink.
- 4.
Add the minced garlic, season with salt to taste, and stir. Cook for about 1 minute until fragrant.
- 5.
Add the canned diced tomatoes along with their juice.
- 6.
Tip in the black beans together with the liquid from the can.
- 7.
Drain the corn and add the kernels to the pot. Stir well so everything is evenly combined.
- 8.
Add the pickled chili peppers. Adjust the amount to your heat preference — use more or less to taste.
- 9.
