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Easy Taco Soup from A Pinch of Salt Lake

Easy Taco Soup from A Pinch of Salt Lake
  • Category

    Main Dish

  • Cusine



1 lb. lean ground beef

1 tsp. + 1 tsp.  olive oil

1 onion, chopped small

2 tsp. minced garlic

2 T dried oregano

2 T ground cumin

1 T ground Ancho chile powder

1 T chile powder

2 cans

2 cans petite diced tomatoes with juice

2 cans pinto beans or kidney beans with juice

diced avocado

grated cheddar cheese

corn chips

sour cream

chopped fresh cilantro


Heat 1 tsp. olive oil in frying pan, add ground beef and cook until well browned, breaking into small pieces with turner as you cook it. Remove beef to large soup pot. In same frying pan heat second tsp. of olive oil, add onions and and saute until onions are starting to soften and brown, about 3 minutes. Add garlic, oregano , cumin, Ancho chile powder, and chile powder and saute about 1 minute, or until the spices are fragrant. Add onion mixture to the soup pot, then rinse out the frying pan with 1 cup beef broth and add that to the pot. Add the rest of broth, canned tomatoes, and canned beans. Let soup cook at very low simmer for 45 minutes to one hour, stirring occasionally and adding a bit more water if it cooks down too much. Serve hot, with toppings as desired.