Easy Weeknight Taco Soup
INGREDIENTS
- 2 pounds lean ground beef (I used 80/20)
- 1 tablespoon chili powder
- 1 tablespoon chipotle chili powder
- 1 tablespoon ground cumin
- 2 teaspoons coarse sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon dried coriander
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 large red bell peppers, diced
- 2 15-ounce cans of pinto beans, drained and rinsed
- 1 15-ounce can of refried beans
- 2 15-ounce cans of hominy, drained
- 1 4-ounce cans of diced green chilis
- 1 15-ounce can of fire-roasted tomatoes with garlic
- 1 10-ounce can Rotel (for less heat sub for another can of fire-roasted tomatoes)
- 1 15-ounce can of tomato sauce
- 2 cups beef broth
- 1/4 cup fresh cilantro, chopped
- 2 limes, juiced
- Garnish with fresh crema and your favorite guacamole
INSTRUCTIONS
- In a large mixing bowl, add the ground beef and all of the dried seasonings. Mix together until fully combined. Set aside.
- Heat a large dutch oven or stockpot over medium-high heat. Add the oil, diced onion, and diced bell peppers. Saute for about 5 minutes or until veggies start to soften.
- Add the seasoned ground beef and cook, crumbling with the spatula or spoon, for about 10 minutes. Feel free to drain if preferred oil from the meat. I do not.
- Add the refried beans and stir to combine. Add pinto beans, hominy, green chiles, diced tomatoes, Rotel, tomato sauce and broth. Mix together, cover and cook for 20 minutes.
- Uncover and cook for another 20 minutes to reduce some of the liquid. Season with salt to taste.
- Serve with fresh crema and your favorite guacamole. Perfect to eat with tortilla chips!
