Taco Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pot Mexican soup with ground beef, beans, tomatoes, and warm spices, finished with fresh cilantro and topped with sour cream. Comforting weeknight dinner ready in 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 1 pound lean ground beef (ground turkey and ground chicken are okay to use)
- ½ teaspoon ground cumin (or to taste)
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- salt and fresh ground black pepper (to taste)
- 14.5 ounces can diced tomatoes
- 4 ounces can green chiles
- 10 ounces can red enchilada sauce (mild or hot)
- 15 ounces can black beans (well rinsed and drained)
- 1 bay leaf
- 6 to 7 cups low sodium beef broth (you can also use vegetable broth or chicken broth)
- chopped fresh parsley or cilantro (for garnish)
- dollops of sour cream (for garnish)
- 1 cup shredded mexican blend cheese (for garnish)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1094mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 520mg
- Calcium
- 163mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1094MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.