Name: Taco Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 tablespoon olive oil; 1 pound lean ground beef; 1 (1-ounce) packet Old El Paso taco seasoning; 1 tablespoon dried oregano; Kosher salt and freshly ground black pepper; 1 cup water; 1 red bell pepper, seeded and diced; 1/2 onion, diced; 1 (4-ounce) can diced green chiles; 1 (15-ounce) can kidney beans, drained and rinsed; 1 (15-ounce) can black beans, drained and rinsed; 1 (10-ounce) can RoTel tomatoes and green chiles; 1 cup frozen corn kernels; 2 cups chicken broth, preferably low-sodium; Taco fixings, for serving (chopped red onion, chopped tomato, sliced jalapeño, and chopped cilantro)

Taco Soup

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Taco night is taken to a whole other level when this soup comes into play. The black beans add a sweet, mild taste to the dish while the kidney beans take on an earthier ﬂavor. The combination of the two creates an ideal taco substitute.

Author: Addie Gundry
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves 4 - 6 1x
Category: Soups

Ingredients

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1 tablespoon olive oil
1 pound lean ground beef
1 (1-ounce) packet Old El Paso taco seasoning
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
1 cup water
1 red bell pepper, seeded and diced
1/2 onion, diced
1 (4-ounce) can diced green chiles
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce) can RoTel tomatoes and green chiles
1 cup frozen corn kernels
2 cups chicken broth, preferably low-sodium
Taco fixings, for serving (chopped red onion, chopped tomato, sliced jalapeño, and chopped cilantro)

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Instructions

In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and begin to brown. Add the taco seasoning, oregano, salt, and black pepper while browning the meat. Add 1 cup water and simmer until the water evaporates, stirring often, about 10 minutes.
When the meat is cooked through, add the bell pepper and onion. Cook, stirring, for 5 minutes until the veggies are softened.
Add the green chiles, kidney beans, black beans, tomatoes with chiles, corn, and broth. Bring to a boil, then reduce the heat to low and simmer for 10 to 15 minutes.
Remove from the heat and let cool for 10 minutes before serving.
Ladle into bowls and serve topped with your favorite taco ﬁxings.

Find it online: https://foodgardening.mequoda.com/recipe/taco-soup/