Simple Taco Soup Recipe

Recipe from Kate Logan

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Cooking time: 30 min

Servings 2

This is an insanely delicious soup with a pretty ordinary set for Mexican dishes. It is easy to prepare and diversifies your daily menu. Taco soup is the perfect lunch or dinner option for cold winter days. Thick, rich, nutritious and spicy dish with beans, beef and corn satiates, warms and provides the body with energy. Taco soup can be served with sour cream, shredded cheese, herbs, corn chips or guacamole.

Ground beef

4 oz.
Salt,spices

to taste
Bulb onion

2 pcs.
Chili pepper, dried

to taste
Pitted black olives

2 tbsp.
Canned beans

2 tbsp.
Canned corn

2 tbsp.
Cold water

26 fl. oz.

Calories

181.8 kcal
Protein

44.5 g
Fat

68.4 g
Carbohydrates

22.6 g

In a small greased with vegetable oil pan, fry 3.3 pounds of ground beef mixed with two medium-sized pilled and chopped onions.
Drain the excess fat (you can use it to cook the broth or other dishes), put the minced meat with onions in a deep saucepan and cook it over low heat. After 15 minutes, add canned beans and corn (without liquid).
Pour in boiling water into the 2/3 of pan with the mixture, then add black olives, seasoning with "mix for tacos".
Next, add chopped dried tomatoes and one dried green chopped chili pepper. Cook for 30 minutes. The soup must be thich and the ingredients shoulb be soft.
Serve with nacho chips, sour cream, green onions and sprinkle with any hard cheese. Enjoy your meal!

If you have no dried tomatoes, you can replace them with fresh roasted ones. In that case, peel and dice them or cut them into small pieces and fry them for 10-12 minutes.
Serve the soup with any bread. It is best to fry the bread in a toaster or dry breadcrumbs. To do this, cut the bread into cubes and put them in the oven for half an hour until they harden.
You can substitute green chili for the seasoning in powder form, just be careful not to add too much to the soup. Add a pinch, stir and taste, if the soup is spicy, don't add more because you won't be able to eat it.