Ingredients
- 2 tsp Olive oil
- 1 medium Yellow onion, diced
- 1/2 large Red bell pepper, seeded and diced
- 1 lb Ground meat (beef or turkey)
- 3 cloves Garlic, minced
- 1 1/2 tsp Chili powder
- 1/4 tsp Onion powder
- 1 tsp Dried oregano
- 1 tsp Paprika
- 1/2 tsp Ground cumin
- 1/2 tsp Sugar
- 1 tbsp Tomato paste
- 1 (15 oz) can Diced tomatoes
- 1 (8 oz) can Tomato sauce
- 2 cups Beef broth
- 1 (15 oz) can Black beans, drained and rinsed
- 1 (15 oz) can Red kidney beans, drained and rinsed
- 1 Lime, juiced
- 1/4 cup Fresh cilantro, chopped
- 1 (2.25 oz) can Sliced black olives, drained
- Diamond Crystal kosher salt, to taste
- Black pepper, freshly ground, to taste
Sauté the Vegetables
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook for ~5 minutes, stirring often, until it begins to soften.
Add the diced bell pepper and continue to cook for another 5 minutes, until both the onion and pepper are soft.
Sweating the vegetables slowly over lower heat brings out their sweetness.
Brown the Meat and Add Spices
Add the ground meat to the pot with the vegetables. Cook, breaking the meat apart with a spoon, until it is fully browned.
If you use a higher-fat ground beef, you may want to drain off some of the excess grease at this stage.
Reduce the heat to medium, stir in the minced garlic, and cook for about a minute until fragrant. Then, add all the dried spices – chili powder, onion powder, oregano, paprika, cumin, and sugar.
Toast the spices for a minute or two to deepen their flavor.
Build and Simmer the Soup
Stir in the tomato paste and cook for a minute to develop its flavor.
Add the diced tomatoes, tomato sauce, and beef broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
Stir in the drained beans and black olives. Cover the pot and let the soup simmer for at least 20-30 minutes to allow the flavors to meld together.
Finish and Serve the Soup
Just before serving, stir in the fresh lime juice and chopped cilantro. Season with additional salt and pepper to taste.
Serve the soup hot with your favorite taco toppings, such as tortilla chips, shredded cheese, avocado, and sour cream.
Easy One-Pot Taco Soup
Ingredients
- 2 tsp Olive oil
- 1 medium Yellow onion diced
- 1/2 large Red bell pepper seeded and diced
- 1 lb Ground meat beef or turkey
- 3 cloves Garlic minced
- 1 1/2 tsp Chili powder
- 1/4 tsp Onion powder
- 1 tsp Dried oregano
- 1 tsp Paprika
- 1/2 tsp Ground cumin
- 1/2 tsp Sugar
- 1 tbsp Tomato paste
- 1 can Diced tomatoes 15 oz
- 1 can Tomato sauce 8 oz
- 2 cups Beef broth
- 1 can Black beans 15 oz, drained and rinsed
- 1 can Red kidney beans 15 oz, drained and rinsed
- 1 Lime juiced
- 1/4 cup Fresh cilantro chopped
- 1 can Sliced black olives 2.25 oz, drained
- Diamond Crystal kosher salt to taste
- Black pepper freshly ground, to taste
Instructions
- Heat olive oil in large pot over medium-high heat. Sauté onion 5 minutes until softening.
- Add bell pepper, cook additional 5 minutes until vegetables are soft.
- Add ground beef, cook until browned, breaking apart with spoon.
- Add garlic, cook 1 minute. Stir in chili powder, onion powder, oregano, paprika, cumin, and sugar. Toast 1-2 minutes.
- Add tomato paste, cook 1 minute.
- Pour in diced tomatoes, tomato sauce, and beef broth. Bring to simmer.
- Add beans and olives. Cover and simmer 20-30 minutes.
- Stir in lime juice and cilantro. Season with salt and pepper.
