How To Cook: Taco Soup

Ingredients

• 1 pound Ground Beef (lean or 80/20)
• 28 ounce Crushed Tomatoes (undrained)
• 4 ounce Diced Green Chilies (canned, undrained)
• 15 ounce Kidney Beans (drained and rinsed)
• 15 ounce Black Beans (drained and rinsed)
• 15 ounce Corn (drained)
• 2 cup Reduced Sodium Beef Broth (store‑bought)
• 4 clove Garlic (minced)
• 2 tablespoon Chili Powder (as listed in video description)
• 1 teaspoon Ground Cumin (as listed in video description)
• 1 teaspoon Paprika (as listed in video description)
• 1 teaspoon Salt (to taste)
• 0.5 teaspoon Black Pepper (to taste)

Instructions

1. Prepare Ingredients

   Mince the garlic, open all cans, drain and rinse the beans and corn, and measure the broth.

   Time: PT5M

2. Cook Ground Beef

   Place the large pot over medium heat, add the ground beef and cook, breaking it up, until fully browned. Drain any excess grease.

   Time: PT8M

3. Add Tomatoes, Chilies, Beans, Corn, Broth, Garlic, and Seasonings

   Stir in the undrained crushed tomatoes, diced green chilies, drained kidney beans, drained black beans, drained corn, beef broth, minced garlic, chili powder, cumin, paprika, salt, and black pepper. Mix well, scraping the bottom of the pot to release browned bits.

   Time: PT3M

4. Simmer Chili

   Increase heat to bring the mixture to a low boil, then cover and reduce to a gentle simmer. Simmer for 20 minutes, stirring occasionally.

   Time: PT20M

5. Thicken if Desired

   If you prefer a thicker chili, remove the lid and continue cooking, stirring, until the desired consistency is reached (about 5‑10 minutes). Taste and adjust seasoning as needed.

   Time: PT10M

6. Serve

   Ladle the hot chili into bowls and garnish with optional toppings such as shredded cheese, sour cream, or fresh cilantro.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

20g

Carbohydrates

30g

Fat

10g

Fiber

8g