Taco Soup
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By cooking.nytimes.com
Taco Soup
Instructions
Prep:15minCook:1h
Updated at: Sat, 08 Mar 2025 16:46:38 GMT
Nutrition balance score
Unbalanced
Glycemic Index
38
Low
Glycemic Load
55
High
Nutrition per serving
Calories563.2 kcal (28%)
Total Fat32.6 g (47%)
Carbs143.6 g (55%)
Sugars54.4 g (60%)
Protein43.3 g (87%)
Sodium6243.8 mg (312%)
Fiber44.6 g (159%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 tablespoonschili powder
to taste
2 teaspoonsground cumin
1 teaspoonsmoked paprika
¼ teaspoongarlic powder
¼ teaspoononion powder
¼ teaspoondried oregano
¼ cupextra-virgin olive oil
1yellow onion
large, or red, finely chopped, plus more for serving
Kosher salt
black pepper
4garlic cloves
finely chopped
1 poundground beef
or pork, turkey or chicken
1jalapeños
finely chopped, to taste, plus more for serving
1 tablespoontomato paste
2 x 4cans diced green chiles
1 x 15 ouncecan pinto beans
drained and rinsed
1 x 15 ouncecan black beans
drained and rinsed
2 x 15cans diced fire-roasted tomatoes
2 ½ cupslow-sodium chicken broth
or vegetable, or water
2 cupsfrozen corn
cilantro
leaves and tender stems, roughly chopped, plus more for serving
avocado
Chopped
pickled red onion
Cheddar
pickled jalapeños
sour cream
tortilla chips
lime wedges
for serving, optional
Instructions
View on cooking.nytimes.com
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