This taco soup is my favorite dish to make for dinner or prepare ahead of time for a quick lunch. Containing lean ground meat, beans, vegetables, and even bone broth, it’s extremely satisfying and delicious. Add all your favorite toppings and you’re done!
This is one of my personal favorite meals to meal prep.
This taco soup is extremely versatile, delicious, satisfying, and easy to put together. Even better, it reheats beautifully, can be served with salads and a variety of toppings, and tastes really great.
Many of the dishes I create in the kitchen are focused on things that everyone loves. What your family loves to eat, what you enjoy, what’s great for leftovers, what everyone loves, and what your tastes match.
But this…this is one of my favorites!
Indeed, my children also like it. Well, it depends on the day. Do you know what will happen to the child!
Eddie likes it too.
On the other hand, I love it.
A very nice winter lunch or dinner. I love cooking in a big pot, so I always have something in the fridge. And there are many ways to enjoy it.
First, I’ll give you an overview of what’s inside the pot.
Lean ground beef or ground turkey
pinto beans
diced green chili pepper
Chopped onions (or bell peppers if you like)
Fire-roasted tomatoes
corn
lots of spices and seasonings
chicken stock or bone broth
that’s it!
Gather a few simple ingredients into one pot and create a warm, cozy, stock-filled taco bowl that’s best scooped up with chips or a spoon.
If you want to keep it simple, warm it up and eat it.
However, if you want to get a little wild, try toppings like shredded cheese, tortilla chips, sour cream, and green onions.
The options are endless!
I love how incredibly satisfying this bowl is. It’s hearty, like chili peppers, but it feels light because there’s so much soup in it. The beans and ground beef/ground turkey (I use whatever I have on hand!) are filling, and the corn adds crunch and sweetness. There’s a lot to like about flavor, texture, and everything that’s great about it.
Regular is topped with corn tortilla chips and green onions. Or you can scoop it up like nachos using chips. It’s a soup vehicle, so to speak.
I used chicken and beef stock, but also bone broth for extra protein. That’s wonderful.
Of course, you can also use chicken instead of beef. Swap pinto beans for black beans. You can add more veggies, add spinach, make it spicy, eat it with a salad, whatever.
I had it on repeat for lunch in the fall and I’m so excited to share it with you all. And it keeps me full until dinner.
What I love now.
taco soup
my favorite green chili taco soup
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
This taco soup is my favorite dish to make for dinner or prepare ahead of time for a quick lunch. Containing lean ground meat, beans, vegetables, and even bone broth, it’s extremely satisfying and delicious. Add all your favorite toppings and you’re done!
Serve with sour cream, green onions, cheddar cheese, and tortilla chips.
Heat the olive oil in a large pot over medium-low heat. Add the onion, bell pepper, and garlic, along with a pinch of salt and pepper. Boil for 5 minutes until tender.
Add ground beef and cover with breadcrumbs. Cook until golden brown, about 6-8 minutes, then break into small pieces.
Add garlic powder, cumin, paprika, and chili powder and mix. Cook for 5 minutes, stirring frequently.
Add tomatoes, beans, corn, chiles, and stock. Bring the mixture to a boil, reduce heat to low and cover. Cover and simmer for 10-15 minutes.
Remove the lid and taste. Add seasonings, such as salt, pepper, or something spicy, if desired.
Top with your favorite toppings and enjoy. This is delicious frozen and can also be stored in the refrigerator for several days. Reheats very well.
Course: Soup
Cuisine: American
Author: How to eat sweets
I can’t give up cheese.
