ONE-POT LOADED TACO SOUP

If you need an easy and affordable one pot dinner that actually fills people up, make my taco soup. Ground beef, canned beans, corn, tomatoes, and bold Tex Mex flavor. This soup is great for leftovers, freezer meals or meal prep.

Serve alongside shredded cheese, avocado, tortilla chips, etc., and let everyone build their own bowl. It is hearty, slightly spicy, and perfect for feeding a crowd or stocking the fridge for the week.

Serves 6-8

INGREDIENTS

1 pound ground beef

1 onion, chopped

1 can pinto beans, with liquid

1 can kidney or black beans, with liquid

1 can whole kernel corn, with liquid

1 can tomato sauce

2 cups water

2 cans peeled and diced tomatoes

1 can diced green chile peppers

2 1/2 teaspoons chili powder

1 1/4 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt, or to taste

1/2 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes

1/4 to 1/2 teaspoon chipotle or ancho powder

DIRECTIONS

1. In a large soup pot over medium heat, brown the ground beef with the chopped onion until the beef is fully cooked and the onion is soft. Drain excess grease if needed.

2. Add the chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, black pepper, crushed red pepper flakes, and chipotle powder. Stir and cook for about 1 minute to toast the spices.

3. Stir in the pinto beans, kidney (or black) beans, corn, tomato sauce, water, diced tomatoes, and green chile peppers, including all liquids from the cans.

4. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 to 30 minutes, stirring occasionally.

5. Taste and adjust seasoning if needed before serving.

Garnish Options

Shredded cheddar or Monterey Jack

Sour cream or plain Greek yogurt

Diced avocado

Chopped fresh cilantro

Sliced green onions

Fresh lime wedges

Crushed tortilla chips or strips

Pickled jalapeños for extra heat