Taco Soup with Wine and Minced Meat

Recipe from Kate Logan
Taco Soup with Wine and Minced Meat
Cooking time: 30 min
Servings 6
Does such a simple dish as soup have anything in common with such an exquisite drink as wine? Absolutely! Cold and hot, spicy soups deserve a worthy wine accompaniment. If you are a spicy lover and want to try something new, then make an easy Mexican taco soup with minced meat and wine! In this recipe you can use any miced meat you want.


  • Minced meat
    12 oz.
  • Red tomatoes
    12 pcs.
  • Onion
    6 pcs.
  • Garlic
    6 cloves
  • Beef broth
    6 cups
  • Dry white wine
    6 tbsp.
  • Canned red beans
    12 tbsp.
  • Vegetable oil
    12 tbsp.
  • Salt and spices
    to taste

Nutrition facts per serving

  • Calories

    257 kcal

  • Protein

    53.5 g

  • Fat

    71.8 g

  • Carbohydrates

    17.4 g


  • First, prepare all the vegetables. Wash and cut the onion into about 0.4 inch thick slices (if it's a bulb onion, but leeks are recommended). Do the same with the bell pepper and garlic and put everything in a pre-greased with vegetable oil saucepan. Simmer for 8 minutes.

  • Meanwhile, pour the tomatoes with boiling water for 2 minutes, make a cross cuts with a knife in the bottom of tomato and remove the skin. Dice them.

  • Cut the tomatoes into cubes and add them into the pot, then pour in the beef broth and the dry white wineSimmer for about 3-5 minutes.

  • Fry the minced meat in a greased with vegetable oil pan. When it browns, add a teaspoon of mixed chili, cardamom and cumin and separately one tablespoon of tomato paste to it. Mix everything and let it fry for 2 minutes.
  • Next, add meat to the pan with vegetablesCook for 15 minutes.

  • At the endadd 2 tablespoons of washed canned red beans with no liquid and cook for 5 minutes. Turn off the heat and let the soup stand for a while. After 20-30 minutes, pour into plates and enjoy.


  • It's better to serve the soup with nacho chips or sour cream.

  • If you are a vegetarian and eat fish, you can use the same cooking technique by adding seafood such as shrimp, crab, cod, mahi-mahi or any other hard fin fish. Remember, always mix cooked seafood with the cooked soup just to warm it up, otherwise it will become rubbery, dry and tough.

  • Serve bowls with extra tortilla chips, grated cheese, finely chopped green onions, finely chopped cilantro, sour cream-and let your family or guests pour the soup according to their preference.

Bon Appetit!

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