Try this World's Best Taco Soup recipe, or contribute your own.
- 1 green bell pepper chopped
- 1 15 oz can tomato sauce
- 1 red bell pepper chopped
- 1 lb hamburger or turkery burger
- 1-2 tb mccormick taco seasoning (more or less to taste)
- 1 medium sweet onion chopped finely
- 1 15 oz can black beans drained
- 1 15 ozcan kindey beans drained
- 1 15 oz can pinto or white beans drained and rinsed (optional)
- 1 15 oz can corn
- 1 can rotel tomato's
- 1 15 oz can diced tomato's
- 1/4 cup salsa (fresh is best)
- Carbohydrate 37.6878 g
- Cholesterol 0 mg
- Fat 0.8241 g
- Fiber 7.50099986433983 g
- Protein 4.8495 g
- Saturated Fat 0.10115 g
- Serving Size 1 1 recipe (1023g)
- Sodium 34.81 mg
- Sugar 30.1868001356602 g
- Trans Fat 0.55278 g
- Calories 167 calories
Step-by-step
- Brown hamburger in a large pan over medium heat. Add in the onions, bell peppers and saute for a few minutes.
- Add in the remaining ingredients and stir until combined. Let simmer for about 20 minutes, stirring occasionally. You can add a little water if it starts getting too thick. You could also put this soup in a crock pot and let cook on low for several hours.
- Top with sour cream and cheese. Serve with tortilla chips. Enjoy!
Ground turkey substitutes cleanly for beef, though draining excess fat requires attention if choosing higher-fat beef varieties to prevent an oily surface sheen from forming on the broth. Lean proteins absorb fewer rendered juices during the initial browning phase, altering how the aromatics soften in the pan. Medium heat prevents the minced alliums and peppers from burning before the meat fully browns.
Simmering duration directly affects vegetable structure. Twenty minutes at a gentle bubble softens the bell peppers and onions while retaining their cellular integrity. Extended heat beyond forty-five minutes breaks down the hemicellulose in the legume skins, turning firm beans into a thick, homogenous puree that alters the overall mouthfeel.
Freezing preserves bean-based soups efficiently when cooled to 40 degrees Fahrenheit before container transfer. Stored in airtight containers, this mixture maintains quality for up to three months in a standard freezer. Starch molecules in beans can occasionally turn grainy upon thawing, but vigorous stirring during reheating restores emulsion stability.
Reheating requires medium-low heat on a stovetop until the center reaches 165 degrees Fahrenheit. Adding a splash of water counters moisture loss from evaporation during storage. Dairy garnishes like sour cream curdle if subjected to direct heat, so apply them exclusively to individual bowls immediately before service.
