Creamy Beef Taco Soup

How to make Creamy Beef Taco Soup

Ingredients:

1 tbsp Olive Oil

1 lb Ground Beef – lean

1 medium Onion – yellow, finely chopped

1 large Red Bell Pepper – seeded and finely chopped

2 cloves Garlic – peeled, minced or finely grated

14½ oz Canned Diced Tomatoes

1 tsp Ground Cumin

1 tbsp Chili Powder

2 cups Beef Broth – or vegetable broth

1 cup Corn – fresh, frozen or canned is fine

1 cup Cooked Black Beans

½ cup Heavy Cream (Double Cream)

¼ cup Fresh Cilantro (Coriander) – optional, chopped

Sea Salt and Black Pepper

Optional Toppings:

Fresh Cilantro (Coriander)

Avocado – diced

Cheddar Cheese – shredded

Tortilla Chips – gluten free if required

Jalapeno Peppers – sliced

Hot Sauce

Lime – cut into wedges

Instructions:

Heat the olive oil in a large pot or Dutch oven over a medium high heat.

Add the ground beef and finely chopped onion to the pan and season well with sea salt and pepper.

Sauté until well browned, stirring occasionally to crumble the meat.

Add the diced bell pepper and garlic and cook for a minute longer, stirring so it doesn’t catch on the bottom of the pan.

Drain any excess fat from the beef mixture.

Stir in the diced tomatoes, ground cumin, chili powder and broth.

Add the corn and cooked black beans then season again with sea salt and black pepper.

Cover with a lid and simmer on low for 20 minutes, stirring occasionally.

Take off lid and stir through the cream and chopped cilantro (if using).

Taste and season again if needed.

Serve with all your favorite toppings.

Notes:

Please note that the estimated nutritional values do not include any additional toppings.

Nutritons Fact:

Calories: 480kcal

Carbohydrates: 30g

Protein: 32g

Fat: 27g

Saturated Fat: 12g

Polyunsaturated Fat: 2g

Monounsaturated Fat: 11g

Trans Fat: 1g

Cholesterol: 107mg

Sodium: 713mg

Potassium: 1061mg

Fiber: 8g

Sugar: 8g

Vitamin A: 2545IU

Vitamin C: 66mg

Calcium: 106mg

Iron: 6mg