Taco Soup

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5 from 4 reviews

Scale

1 small yellow onion, diced

1 jalapeno, seeded and diced (optional)

1 lb grass-fed ground beef (or turkey)

1/4 tsp salt, more as needed (depending on the taco seasoning you use)

Optional for spice: 1/4-1 tsp ground cayenne (to taste) or red pepper flakes to taste

2 (15oz) cans of beans, drained and rinsed (I used 1 can dark red kidney beans and 1 can black beans)

1 (14.5 oz) can crushed tomatoes

1 cup salsa

1 Tbsp finely chopped cilantro (optional)

1–2 cups chicken broth, to preference

1/2 cup sour cream (optional)

Sliced green onion

Tortilla chips

Diced avocado

Shredded cheese

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Preheat a pot or dutch oven to medium-high heat with olive oil or avocado oil.
Add the diced onion and sauté for several minutes until translucent and fragrant.
Incorporate the diced jalapeno and sauté for a minute.
Add the ground beef and cook until no longer pink, about 8 minutes. Break it up as it cooks.
Add the salt and 1/2 of the pack of taco seasoning (or 2 Tbsp of homemade) and stir to combine.
Then add the beans, crushed tomatoes, the remaining taco seasoning, the salsa, and 1 Tbsp finely chopped cilantro. Stir well.
Incorporate the chicken broth to reach desired texture.
Taste test and add salt as needed. If you used a taco seasoning without any added salt (such as my homemade version), then you will want to add more salt – probably about 1 tsp or to your personal preference. However, if using the Siete pack or the taco seasoning you use has a lot of salt, then you may not need to add any.
Right before serving, stir in 1/2 cup sour cream if desired. Remove from heat before adding the sour cream.

Find it online: https://homecookedliving.com/taco-soup/