Quickly-Made Taco Soup

Recipe from Kate Logan

644 views

Cooking time: 45 min

Servings 10

Do you want to surprise yourself and your family with an unusual Mexican dish? Then this recipe is just for you! This soup is quick, uses minimal ingredients, and is great when served with avocado slices. To make it even faster, use salsa instead of onions.

Black pepper, salt

to taste
Canned beans

5 cans
Diced tomatoes in juice

5 cans
Canned corn

5 cans
Lime juice

10 tsp.
Cilantro

a pinch
Ground beef

3,9 lbs.
Taco seasoning

20 tsp.
Onion

10 pcs.

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.