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Santa Fe Taco Soup

Santa Fe taco soup combines browned ground beef, beans, corn, and tomatoes in a warmly spiced broth. Simmered uncovered, it’s a hearty one-pot dinner with fire-roasted tomatoes and green chiles in every bowl.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 can (15 oz) fire-roasted diced tomatoes
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) pinto beans drained and rinsed
  • 1 can (15 oz) corn drained
  • 4 cups low-sodium beef broth

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Heat the olive oil in a 5-quart Dutch oven over medium heat, then add the ground beef and onion. Cook for 7 to 9 minutes, breaking up the beef, until the beef is browned and reaches 160°F and the onion is softened.
  2. Stir in the garlic, chili powder, cumin, oregano, salt, and black pepper, and cook for 30 seconds.
  3. Add the fire-roasted tomatoes, tomatoes with green chiles, black beans, pinto beans, corn, and beef broth. Bring to a boil, then reduce the heat and simmer uncovered for 20 to 25 minutes.

Notes

For the best texture, break the beef into small pieces as it browns. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. Ground turkey can replace the beef if desired.