Beef Taco Soup
A hearty and comforting soup bursting with flavors, perfect for cozy nights and busy weekdays.
Ingredients
Main Ingredients
- 1 tbsp olive oil For sautéing.
- 1 medium yellow onion (finely chopped) Add depth to the flavor.
- 5 cloves garlic (minced) Brings warmth to the dish.
- 1 pound ground beef The heart of the soup.
- 1/2 tsp salt Enhances flavors.
- 1 medium red bell pepper (diced) Adds color and crunch.
- 1 medium green bell pepper (diced) Earthy tones.
- 1 medium jalapeno (finely diced) For a fun kick.
- 1 tsp dried oregano Offers a herbaceous note.
- 2 tbsp cumin Gives taco flavor.
- 2 tsp paprika Enhances depth.
- 1 tsp chili powder Adds spice.
- 1 tsp coriander Balances rich flavors.
- 2 tbsp tomato paste Binds ingredients.
- 2 cups halved cherry tomatoes Adds freshness.
- 3 cups beef stock Flavorful base.
Toppings
- salsa For added flavor.
- sliced avocado Optional for garnish.
- chopped cilantro Fresh garnish.
- grated cheddar cheese Optional for non-dairy free diet.
Instructions
Preparation
- In a large pot, pour in the olive oil and heat it over medium-high heat.
- Add the finely chopped onion and minced garlic to the pot. Allow them to cook for about 3 minutes until the onion is translucent and soft.
- Introduce the ground beef to the mix, season with salt, and cook for approximately 5 minutes until most of the beef is no longer pink.
- Toss in the diced jalapeno, red bell pepper, and green bell pepper. Cook for another 5 minutes until the peppers soften slightly.
- Stir in the oregano, cumin, paprika, chili powder, coriander, and tomato paste. Then add halved cherry tomatoes and beef stock.
- Reduce heat to medium and allow the soup to simmer for 15 minutes.
- Divide the soup into bowls and garnish with salsa, sliced avocado, or chopped cilantro.
Notes
For extra flavor, toast spices before adding broth and tomatoes. For a creamier soup, add sour cream or Greek yogurt before serving. Serve with crispy tortilla chips on the side.