Craving a bowl filled with warming Mexican flavors? Taco soup is perfect for cooler days!
Ingredients
- Beef broth – 1 liter
- Onion – 1
- Canned red beans – 400 g
- Garlic cloves – 3
- Canned corn – 170 g
- Ground beef – 400 g
- Olive oil – 1 tablespoon
- Black pepper – a pinch
- Canned diced tomatoes – 400 g
- Cream cheese – 150 g
- Sweet paprika – 1 teaspoon
- Salt – a pinch
- Green pepper – a pinch
Preparation
Heat olive oil in a large pot and brown the ground beef. Once it turns golden, add diced onion and chopped garlic. Sauté for about 5 minutes. Stir in smoked paprika, diced green pepper, diced arrabbiata tomatoes, and cream cheese. Mix everything well.
Pour beef broth into the pot and simmer over low heat for about 10 minutes. Add drained canned corn. Rinse canned red beans under cold water, drain, and add them to the soup as well. Simmer for another 10 minutes. Season the soup with salt and pepper towards the end of cooking.
Transfer the soup into bowls or plates. Sprinkle grated cheddar cheese on top. Serve with tortilla chips on the side.
