Taco Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Tex-Mex soup of ground beef, beans, corn, and tomatoes simmered in a spiced broth with bold chili powder and cumin. Warming and flavor-packed with minimal prep, it's a casual weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 Tablespoon chili powder
- 1 teaspoon ancho chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon table salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon oregano
- ⅛ teaspoon cayenne pepper
- 1 Tablespoon cooking oil (I use avocado)
- 1 medium onion (diced (about 1 cup/200g))
- 2 teaspoons minced garlic
- 1 lb ground beef (453g)
- Spice blend (from above)
- 1 ½ Tablespoons tomato paste
- 2 15- oz cans fire roasted diced tomatoes (undrained (2 425g cans))
- 1 15- oz can black beans (drained and rinsed (425g))
- 1 15- oz can pinto beans (drained and rinsed (425g))
- 1 11- oz can Mexican style corn (drained (or 1 heaping cup frozen corn) (311g))
- 7 oz diced green chiles (undrained (198g))
- 3 cups beef broth (710ml)
At a glance
PER SERVING · TIME 55M
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
- 45m
- Sodium
- 1784mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1123mg
- Calcium
- 199mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1784MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.