Spicy Taco Soup
Servings 8 people
Ingredients
- 1 pound ground beef
- 1 yellow onion diced
- 1 to 2 jalapeño peppers seeds and stem removed, diced
- 1 green bell pepper seeds and stem removed, chopped
- 1 red bell pepper seeds and stem removed, chopped
- 1/4 cup tomato salsa
- 1 can corn 15 ounce can
- 1 can black beans 15 ounce can, drained
- 1 can kindey beans 15 ounce can, drained
- 1 can pinto beans 15 ounce can, drained
- 1 can tomato sauce 15 ounce can
- 1 can diced tomatoes 24 ounce can
- 2 tablespoons taco seasoning
- Sour cream topping, optional
- Shredded cheese topping, optional
- Tortilla chips side
Instructions
- In a high-sided pan or pot, cook the ground beef over medium heat until brown.
- Add the jalapeño pepper, green and red bell peppers, and yellow onion to the ground beef and continue cooking for 3 to 4 minutes, stirring often, until the onions are softened.
- Add the salsa, corn, black beans, kidney beans, pinto beans, tomato sauce, diced tomatoes, and taco seasoning. Stir to combine.
- Lower the heat to low and simmer the taco soup for 20 to 25 minutes, stirring every 3 or 4 minutes. Monitor the thickness and stop simmering when the soup hits your desired level.
- Remove the taco soup from the heat and ladle into bowls. Add a dollop of sour cream (optional) to each soup and sprinkle with shredded cheese (also optional). Add tortilla chips to the side and serve.