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Nutritional Guidelines (per serving) | |
---|---|
534 | Calories |
25g | Fat |
55g | Carbs |
27g | Protein |
Nutrition Facts | |
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Servings: 8 | |
Amount per serving | |
Calories | 534 |
% Daily Value* | |
Total Fat 25g | 32% |
Saturated Fat 16g | 79% |
Cholesterol 45mg | 15% |
Sodium 488mg | 21% |
Total Carbohydrate 55g | 20% |
Dietary Fiber 15g | 54% |
Protein 27g | |
Calcium 112mg | 9% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This is an easy crockpot taco soup made with lean ground beef or ground turkey. Canned beans and the slow cooker make this soup a snap to prepare and cook. Feel free to replace the kidney beans or black beans with pinto beans or great northern beans.Â
Drain the corn and add 1 cup of low sodium or unsalted beef stock to the dish.
Make a garnish of fried corn tortilla strips — see the tips and variations — or use store-bought tortilla chips or strips to serve with the soup. Shredded cheddar cheese or a dollop of sour cream are excellent toppings as well.Â
Ingredients
- 1 to 1 1/2 pounds ground round (or turkey)
- 1 medium to large onion (chopped)
- 2 tablespoons vegetable oil
- 1 can corn (undrained)
- 1 can black beans (undrained)
- 1 can kidney beans (undrained)
- 2 cans chopped tomatoes with chiles
- 1 can (8 ounces) tomato sauce
- 1 envelope taco seasoning
- Garnish: taco strips or chips and shredded cheese
Steps to Make It
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Heat the oil in a large skillet over medium heat. When the oil is hot, add the chopped onion; cook for 2 minutes.
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Add the ground beef or turkey and cook, stirring and breaking up, until no longer pink. Drain and transfer to the crockpot.
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Add the corn, black beans, kidney beans, tomatoes, tomato sauce, and taco seasoning; stir well.
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Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours.
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Top servings with tortilla chips or strips, shredded cheese, sour cream, or chopped fresh cilantro or green onions.
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Serve the soup with freshly baked cornbread or crusty bread.Â
Tip
- Fried tortilla strips are easy to make. Stack 2 or 3 corn tortillas; cut them in half and then cut them crosswise into 1/2-inch strips. Heat an inch of vegetable oil in a deep skillet or saucepan to about 350 F. Fry the tortilla strips in batches until they are crispy and lightly browned. Drain in paper towels.
Recipe Variations
- Add a few tablespoons of fresh or canned chopped jalapeno peppers.
- Add 1 carrot, sliced thinly or sliced julienne.