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Taco Soup Recipe

Catalina Castravet
  • 80 minutes
  • Serves 16

INGREDIENTS

1 tbsp

olive oil or canola oil

2 lb

ground beef

2

medium sweet onions (diced)

1

green bell pepper (chopped)

1

red bell pepper (chopped)

4

garlic clove (minced)

1/2 tsp

chili powder

1 can

/ 127 grams diced green chiles

1 can

/ 283 grams diced Mexican-style Lime and Cilantro Tomatoes*

3 oz

/ 85 grams tomato paste

1 can

/ 425 grams diced tomatoes

1 can

/ 425 grams crushed tomatoes

1 can

/ 227 grams tomato sauce

1 can

/ 439 grams black beans (rinsed and drained)

1 can

/ 439 grams whole kernel corn (drained)

1 can

/ 170 grams pitted black olives (drained and sliced)

1 can

/ 439 grams pinto beans (rinsed and drained)

1 can

/ 439 grams pink kidney beans (rinsed and drained)

zest of one lime

1

package 1 oz ranch salad dressing mix

1

package 1 1/4 oz taco seasoning mix

1 cup

chicken broth

1 tsp

ground black pepper

1 tsp

kosher salt

Sour cream

Cotija Cheese

Avocado

Sliced jalapeños

Corn Chips