How to Make Taco Soup | Easy Dinner Option! | Chef Vic Cuisine

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt provides more protein and fewer calories, while cream cheese can be more affordable.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese is lower in calories, while processed cheese can be cheaper.

Finely chop half of a large yellow or white onion.

Mince three garlic cloves using a garlic press or knife.

Heat a large pot over medium-high heat (375°F or 190°C).

Add 1 pound of ground beef and the chopped onions to the pot; mix and cook until the beef is browned and the onions have softened, breaking up the beef into tiny pieces with a spoon or spatula.

Once the beef is browned, add the minced garlic and cook for 60 seconds.

Drain any excess fat from the pot.

Return the pot to the stove and quickly add 1 tablespoon chili powder, 2 teaspoons paprika, 1 teaspoon ground cumin, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/4 teaspoon cayenne pepper; stir and sear for about 30 seconds.

Pour in 2 cups chicken broth and 2 cups beef broth, followed by 30 ounces of diced tomatoes, 15 ounces of black beans, 15 ounces of pinto beans, 8 ounces of corn, and 7 ounces of diced green chilies; stir to combine.

Bring the soup to a boil (not a rapid boil, just hot enough to steam).

Once boiling, reduce the heat to low and simmer for 15 to 25 minutes to allow flavors to infuse.

While the soup is simmering, thinly slice jalapeno peppers for garnishment.

Taste the soup before serving; adjust seasoning with more salt or black pepper if desired.

Ladle the soup into bowls and garnish with shredded Mexican cheese blend, a dollop of sour cream, sliced jalapeno peppers, and tortilla chips; serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens