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One Pot Taco Soup

One-Pot Taco Soup

This recipe is a crowd-pleaser! It only takes 30 minutes to make and packs 25 g protein and 11 g fiber per serving.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: Mexican
Calories: 411
Ingredients Method Video Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb 80/20 ground beef
  • 1 red onion, diced
  • 1 poblano pepper, diced
  • 1 jalapeno pepper, diced (optional)
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 15.5-oz can corn, rinsed and drained
  • 1 15.5-oz can black beans, rinsed and drained
  • 1 15.5-oz can diced tomatoes, with juices
  • 3 1/2 cups beef broth
  • 4 tbsp The Spice Girl Kitchen Mexican Seasoning
  • 1 tsp The Spice Girl Kitchen Tri-Salt Blend

Method
 

  1. Preheat a large pot over medium-high heat. Add in the olive oil and ground beef.
  2. Using a wooden spatula, break up the ground beef as it cooks. Cook until beef is no longer pink, about 5 minutes.
  3. Add in the onion, poblano pepper, jalapeno pepper, and bell pepper. Sautee for 5 minutes or until the onion becomes translucent. Add in the garlic and sautee an additional 30 seconds.
  4. Add the remaining ingredients. Stir to combine. Cover, bring to a boil, and reduce to a simmer. Simmer for 10-15 minutes.
  5. Adjust seasoning according to taste. If the liquid has evaporated too much during cooking, add a splash of beef stock until desired consistency is reached.
  6. Serve warm with toppings of choice (chips, cheese, cilantro, sour cream, and/or lime wedges!)

Video

Notes

Macro Breakdown per serving (without toppings):
411 calories
18 g fat
38 g carbs
11 g fiber
25 g protein

Store & Reheat

As a general rule of thumb, soup tends to store and reheat well because the broth helps it retain its flavor and quality. Just one more reason to love this recipe!

Store

Fridge: Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of soup). Store in the fridge for up to 4 days.
Freezer: You can also freeze the soup for up to 3 months. Place the soup in the fridge to thaw overnight for best results.

Reheat

Microwave: Place soup in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. Stir halfway through to warm it evenly.*
Stovetop: Place soup in a pot over medium heat. Once the soup is simmering, reduce to medium-low and cover for 3-5 minutes or until heated through. Stir occasionally.*
Oven: Not recommended.
* Total time depends on the amount you are reheating