30-Minute Taco Soup

Recipe from Kate Logan

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Cooking time: 30 min

Servings 6

Chicken taco soup topped with juicy ground beef, hearty beans, and sweet corn in a thick broth with a smoky flavor - this chicken taco soup recipe is not likely to leave anyone indifferent. It's the kind of soup you'll want to make more often after the first taste, especially since it takes no more than 30 minutes to make.

Ground beef

2,4 lbs.
Canned beans

3 cans
Canned corn

3 cans
Canned tomatoes in their juice

3 cans
Taco seasoning

6 oz.
Black pepper, salt

to taste
Tomato paste

30 oz.

Calories

227.8 kcal
Protein

67.9 g
Fat

75.5 g
Carbohydrates

35.4 g

Peel and dice an onion. In a large saucepan, heat up some vegetable oil and put the onions to fry, adding the ground beef and cooking it until it browns and releases its juice 10 minutes.
Smash the tomatoes in their juice with the tomato paste into the same saucepan, add the other ingredients (beans, corn, chili) and pour in the water, enough to cover the ingredients.
Bring the mixture to a boil, then lower the heat and leave to simmer for 5-7 minutes. Check and adjust the taste with seasoning.
Upon serving, garnish the bowl with some grated cheese and serve with chunks of avocado and tomatoes on the side. Sprinkle some greens like dill or parsley, for decoration and fragrance.

Garlic buns are the best choice as a side dish to this soup. If, however, this combination is too spicy for you, regular buns or some grilled bread works just as well.
The spiciness can also be neutralized with some sour cream mixed into the bowl upon serving, or with any dairy product of choice.
Ground beef can be substituted with poultry or any meat of your choice.