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Author:
Kevin Curry
Easy One-Pot Taco Tuesday Soup
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Easy One-Pot Taco Tuesday Soup
Ingredients for 5 servings:
Substitution
Note
- 1 tablespoon olive oil
- 1 tablespoon fresh garlic
- 1/2 cup onion, chopped
- 1 1/2 lb 95% lean ground beef (or turkey or veggie ground)
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons oregano
- 1/2 teaspoon cayenne (optional)
- 2 cans (28oz) no salt added fire roasted diced tomatoes (OR canned diced tomatoes)
- 1 can (14.5oz) no salt added black beans, drained
- 1 small can (4oz) green chiles (optional)
- 2/3 cup frozen corn
- 3 tablespoons tomato paste (or tomato sauce, NOT ketchup)
- 4 cups low sodium beef broth (OR veggie broth or chicken broth)
- sea salt & pepper to taste
- Garnish (not included in macros)
- cilantro
- fresh chopped onion
- fresh jalapeño
- 2% greek yogurt instead of sour cream
- mashed avocado
Steps
Step 1
Set a pot on medium high heat. Once hot, add oil, onions and garlic. Cook for 2 to 3 minutes to caramelize the onions.
Step 2
Add ground meat and chop it up in the skillet as it cooks. Sprinkle in chili powder, paprika, oregano and cayenne. Continue cooking for another 2 minutes – the meat and onions should be fiery red and very fragrant.
Step 3
Reduce the heat to medium, then add in the remaining ingredients and stir. IF NEEDED, you can add in water if desired – add 1/4 cup of water until you reach your desired level of thickness.
Step 4
Bring the soup to a simmer, then reduce the heat to low and cover and cook for 25 – 30 minutes.
Step 5
Season to taste with sea salt & pepper and enjoy! Garnish each individual serving and remember to account for the macros if so.
Easy One-Pot Taco Tuesday Soup
Kevin Curry
INGREDIENTS
- 1 tablespoon olive oil
- 1 tablespoon fresh garlic
- 1/2 cup onion, chopped
- 1 1/2 lb 95% lean ground beef (or turkey or veggie ground)
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons oregano
- 1/2 teaspoon cayenne (optional)
- 2 cans (28oz) no salt added fire roasted diced tomatoes (OR canned diced tomatoes)
- 1 can (14.5oz) no salt added black beans, drained
- 1 small can (4oz) green chiles (optional)
- 2/3 cup frozen corn
- 3 tablespoons tomato paste (or tomato sauce, NOT ketchup)
- 4 cups low sodium beef broth (OR veggie broth or chicken broth)
- sea salt & pepper to taste
- Garnish (not included in macros)
- cilantro
- fresh chopped onion
- fresh jalapeño
- 2% greek yogurt instead of sour cream
- mashed avocado
INSTRUCTIONS
-
Set a pot on medium high heat. Once hot, add oil, onions and garlic. Cook for 2 to 3 minutes to caramelize the onions.
-
Add ground meat and chop it up in the skillet as it cooks. Sprinkle in chili powder, paprika, oregano and cayenne. Continue cooking for another 2 minutes – the meat and onions should be fiery red and very fragrant.
-
Reduce the heat to medium, then add in the remaining ingredients and stir. IF NEEDED, you can add in water if desired – add 1/4 cup of water until you reach your desired level of thickness.
-
Bring the soup to a simmer, then reduce the heat to low and cover and cook for 25 – 30 minutes.
-
Season to taste with sea salt & pepper and enjoy! Garnish each individual serving and remember to account for the macros if so.
Nutrition per serving
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