Classic Taco Soup

Recipe from Kate Logan

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Cooking time: 6 h.

Servings 4

A traditional Mexican spicy bean soup that will impress any spicy lover. Taco soup begins with ground beef, onions and peppers, which are cooked until tender. Many other flavors go into the pot, including taco seasoning, tomatoes, pinto beans, corn, black beans and meat broth. All simmer for a couple of minutes, then dinner is ready. Serve the soup with your favorite taco ingredients and enjoy!

Ground beef

1,6 lbs.
Bulb onion

2 pcs.
Boiled red Kidney beans

2 cans
Canned corn

2 cans
Pinto beans

2 cans
Mexican spice mix

4 packs
Stewed tomatoes

2 cans
Chopped tomatoes

4 tbsp.
Chopped green chile peppers, drained

4 tsp.
Sliced black olives

2 cans
Olives

2 cans
Tortillas/nachos

to serve
Sour cream

to serve
Cheese - grated

to serve

Calories

170.7 kcal
Protein

43.7 g
Fat

58.1 g
Carbohydrates

22.1 g

Heat up and grease with vegetable oil a frying pan, peel and dice an onion, mix with the ground beef and fry the mixture. Cook until it brown, for about 15 minutes. When the meat is done, drain off the excess fat (it can be used for other dishes) and transfer the meat into the slow cooker.
Add the tomatoes, canned ingredients (drain the liquid from them beforehand) and taco spices and simmer in a slow cooker for 6 hours, or if you use a pot, about 1 hour.
The soup is ready! Spread it on plates, put a few nacho chips in each bowl and mix with the soup before serving. Add sour cream, cheese, green onions and jalapenos.

The dish can be prepared in the form of a puree or more liquid, it all depends on the selected ingredients and the preferences of the cook.
Nachos can be purchased at the store or made at home with cornmeal.
You can replace the nachos with croutons or rye tortillas