This taco soup is filled with quintessential taco ingredients and flavors--from two types of hearty beans, to corn and ground beef--but it's the toppings that really make this soup stand out. Better yet, this healthy soup is easy to make and leftovers freeze beautifully for later. Source: EatingWell.com, September 2019

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Ingredients

Directions

  • Heat oil in a large saucepan over medium-high. Add onion and poblano; cook, stirring often, until lightly browned, about 6 minutes. Add ground beef; cook, stirring to crumble, until no longer pink, about 7 minutes. Add garlic, ancho chile powder, cumin, oregano and cayenne; cook, stirring constantly, until fragrant, about 1 minute. Add tomato sauce, pinto and black beans, diced tomatoes, broth, corn and salt; bring to a boil over medium-high. Reduce heat to medium; simmer, undisturbed, about 10 minutes. Remove from heat; stir in cilantro. Top evenly with avocado, tortilla strips, sour cream and cheese. Serve alongside lime wedges.

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Nutrition Facts

408 calories; 18 g total fat; 606 mg sodium. 36 g carbohydrates; 28 g protein; Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/21/2019
I made this recipe as written and it was a huge hit in my house. Not too spicy for my 11 year old and flavorful enough for the rest of the family. We will definitely make it again! Read More