Hot and Spicy Taco Soup

Recipe from Kate Logan

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Cooking time: 55 min

Servings 4

You won't believe how easy this taco soup is to make. Delicious, spicy and very nourishing. Try making an interesting new soup from the most common ingredients: ground meat, canned beans, corn and tomato juice. The recipe is inspired by Mexican cuisine. Such soup can be garnished with grated cheese, green onions, cilantro, sour cream and served with corn chips.

Black beans

2 cans
Canned corn

2 cans
Stewed tomatoes

24 oz.
Lean ground beef

2 lbs.
Bulb onion

4 pcs.
Taco seasoning

8 tsp.
Black pepper, salt

to taste
Sour cream

for garnish
Cold water

12 cups
Cilantro

for garnish

Calories

245.7 kcal
Protein

67.9 g
Fat

73.2 g
Carbohydrates

34.6 g

Wash, peel and chop the tomatoes, then do the same with the onion.
In a large pot, heat up the oil over medium heat. Add the onion and cook it until soft for 3-5 minutes.
Next, add the ground beef. Fry until brown, and after that, add beans, corn, diced tomatoes, taco seasoning. Bring to a boil, cover the pot with a lid and let simmer for 30-45 minutes, stirring occasionally.
Serve and garnish with sour cream and cilantro.

You can take any beans if you didn't have any black ones.
Taco soup goes well with thick sour cream, fresh cucumbers or avocados. Use them as a serving.