Name: Beef Taco Soup
Prep time: 6 min
Cook time: 24 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 yellow onion, finely chopped; 5 cloves garlic, minced; 1 pound ground beef; 1/2 teaspoon salt; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 jalapeno, finely diced; 1 teaspoon dried oregano; 2 tablespoons cumin; 2 teaspoons paprika; 1 teaspoon chili powder; 1 teaspoon coriander; 2 tablespoons tomato paste; 2 cups cherry tomatoes, halved; 3 cups beef stock; Salsa, for topping, optional; Sliced avocado, for topping, optional; Chopped cilantro, for topping, optional; Grated cheddar cheese, for topping, optional if not dairy-free

Description

This hearty Beef Taco Soup is a quick 30-minute meal packed with ground beef, colorful peppers, tomatoes, jalapeno, and warm taco-inspired spices. It has the satisfying texture of a chunky soup with the rich flavor of chili, making it perfect for easy weeknight dinners or batch cooking.

Ingredients

1 tablespoon olive oil
1 yellow onion, finely chopped
5 cloves garlic, minced
1 pound ground beef
1/2 teaspoon salt
1 red bell pepper, diced
1 green bell pepper, diced
1 jalapeno, finely diced
1 teaspoon dried oregano
2 tablespoons cumin
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon coriander
2 tablespoons tomato paste
2 cups cherry tomatoes, halved
3 cups beef stock
Salsa, for topping, optional
Sliced avocado, for topping, optional
Chopped cilantro, for topping, optional
Grated cheddar cheese, for topping, optional if not dairy-free

Cook Mode Prevent your screen from going dark

Instructions

Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and garlic and cook for about 3 minutes, until the onion begins to soften.
Add the ground beef, season with salt, and break the meat into small crumbles with a wooden spoon. Cook for about 5 minutes, until most of the beef is no longer pink.
Add the diced jalapeno, red bell pepper, and green bell pepper. Stir well and cook for another 5 minutes, until the peppers begin to soften.
Stir in the oregano, cumin, paprika, chili powder, coriander, and tomato paste until the spices are evenly distributed.
Add the halved cherry tomatoes and beef stock. Reduce the heat to medium and simmer for 15 minutes, allowing the flavors to come together.
Ladle the soup into bowls and garnish with salsa, avocado, cilantro, or grated cheddar cheese as desired.

Notes

For a Whole30, Paleo, dairy-free, or SCD-friendly version, use compliant beef stock and toppings.
Adjust the amount of jalapeno to control the level of heat.
The soup is ideal for batch cooking and can be frozen for quick future meals.
Store leftovers in an airtight container in the refrigerator and reheat gently on the stovetop or in the microwave.
Use fresh cherry tomatoes for the best flavor and texture.
Cheddar cheese is optional and should be omitted for a dairy-free version.

Prep Time: 6 minutes
Cook Time: 24 minutes
Category: Dinner, Lunch, Soup, Main Course
Method: Stove Top
Cuisine: Mexican