Calories
293.1 kcal
Protein
20.4 g
Fat
12.9 g
Carbohydrates
24.6 g
Heat a pot over medium-high heat and grease with the vegetable oil. Fry and stir the ground beef until it's brown and crumbly, for about 7 minutes. Remove the heat.
Wash, peel and dice the onion and garlic. Add them to the meat. Keep stiring often, until the onions begin to soften, for about 5 minutes. Add taco seasoning and cook until fragrant, for 2 minutes. Stir in beans, corn (drain the liquid) and diced tomatoes. Next, add 1 cup of the tomato juice and scrape any browned bits of food off the bottom of the pan with a wooden spoon.
Bring to a simmer and add cilantro, squeeze the lime juice from lime (about 1 tsp.) into the pot. Let it simmer for another 15 to 20 minutes. Season with salt and pepper to taste. Done! Pour into the bowl and serve with crunchies or nacho chips.
This soup is usually served with a side dish like corn chips or tortillas. You can make them yourself at home if you have cornmeal or just buy them at the supermarket.
Dry beans can be used instead of canned beans. In this case, they need to be soaked in a large amount of cold water in the evening and boiled until cooked for about 40 minutes-1 hour.
If the soup is very thick, you can add 1.5 cups of water to the meat in step 1 and after adding the onions and garlic, cover and simmer. That way you will get a broth that will allow the soup to be a little fatter.
Bon Appetit!
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