Tuesday Soup is how you do Taco Tuesday when you need an extra dose of comfort in your dinner! The broth is zesty, savory, and vibrant, pulsing with Tex-Mex’s terrific taste! On top of that, Tuesday Soup is loaded up with juicy taco meat, bright tomatoes, spicy chiles, and all the warm-weather vegetables you love in your tacos! You can even top the soup with your favorite taco toppings, because it wouldn’t be a true Taco Tuesday if you didn’t love what you ate!
Ingredients
For the soup:
- 2 teaspoons olive oil
- 1 1/4 pounds lean ground beef
- 1 medium yellow onion, chopped
- 1 jalapeño, optional, seeded, finely chopped
- 2 cloves garlic, minced
- 2 (14.5-ounce) cans diced tomatoes with green chilies
- 1 (14-ounce) can low-sodium beef broth
- 1 (8-ounce) can tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 3/4 teaspoon ground paprika
- 1/4 teaspoon dried oregano
- 1 1/2 tablespoons dry ranch dressing mix
- salt, to taste
- ground black pepper, to taste
- 1 1/2 cups frozen corn
- 1 (14.5-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can pinto beans, drained and rinsed
- 1/2 cup water, optional
Optional toppings:
- Mexican cheese blend, to taste, shredded
- green onions, to taste, chopped
- red onions, to taste, chopped
- avocado, to taste, sliced
- corn tortilla chips, to taste
Directions
Step 1 –In a large pot over medium-high heat, heat the oil.
Step 2 –Add the ground beef and the onion to the hot oil and cook, while crumbling the meat, until the beef is no longer pink, about 5-7 minutes.
Step 3 –Add the jalapeño and the garlic and sauté until fragrant, about 1 minute.
Step 4 –Drain the excess fat from the pot.
Step 5 –Add the tomatoes with green chilies and their juices, the beef broth, the tomato sauce, the chili powder, the cumin, the paprika, the oregano, the ranch dressing mix, the salt, and the pepper to the beef mixture and stir to combine.
Step 6 –Cover the pot with the lid and simmer, stirring occasionally, until the flavors meld together, about 30 minutes.
Step 7 –Add in the corn, the black beans, and the pinto beans and cook until heated through, about 5 minutes.
Step 8 –If the soup seems too thick, add the water, a little at a time, until it reaches your desired consistency. You may not need all of the water.
Step 9 –Serve with your favorite optional toppings.
