Taco Soup

This beef taco soup is a warm, cozy bowl of soup that is taco-meets-soup-meets-chili. With a rich tomato base, it falls squarely in the middle of all three. It is also a complete meal that offers the chance to pile the finished bowls high with delicious toppings like sour cream, tortilla chips, and fresh cilantro. This is a great make-ahead or freezer meal that reheats well so we’ve included a printable freezer label below! Take it to someone you know who needs a home cooked meal or save it for a busy day ahead.

Ingredients:

• 1 teaspoon ground cumin
• 1 teaspoon chili powder (be sure to use chili powder here which is a blend of spices for chili; do not use cayenne pepper which will be much too spicy)
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder (not garlic salt)
• 1/2 teaspoon ground coriander
• 1/4 teaspoon black pepper

• 1 tablespoon cooking oil (I use avocado or grapeseed oil)
• 1 pound ground beef, preferably 85% lean
• 1 4-ounce can diced green chilis, mild or spicy
• 1 1/2 cup corn (frozen and defrosted or canned and drained)
• 1 15-ounce can kidney beans, drained
• 4 cups low-sodium chicken or vegetable stock
• 1 15-ounce can diced fire-roasted tomatoes
• 1 10-ounce can tomato puree

• tortilla chips
• sour cream
• sliced black olives
• shredded cheese
• chopped green onions or cilantro