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