Feel like a bowl full of warming Mexican flavors? Taco soup comes highly recommended for cooler days!
Ingredients
- Beef broth – 1 liter
- Onion – 1
- Canned red beans – 400g
- Garlic cloves – 3
- Canned corn – 170g
- Ground beef – 400g
- Olive oil – 1 tablespoon
- Black pepper (pinch)
- Canned diced tomatoes – 400g
- Cream cheese – 150g
- Sweet paprika – 1 teaspoon
- Salt (pinch)
- Green bell pepper – 1
Preparation
Sauté the ground beef in heated olive oil in a large pot. Once it browns, add diced onion and minced garlic. Sauté for about 5 minutes. Add smoked paprika, diced green bell 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 running water, drain, and add them to the soup as well. Simmer everything for another 10 minutes. Ladle the soup into bowls or plates. Sprinkle grated cheddar cheese on top. Serve with tortilla chips on the side.
