bean and beef taco soup

Beef

Bean & Beef Taco Soup

This taco soup is filled with quintessential taco ingredients and flavors—from two types of hearty beans, to corn and ground beef—but it's the toppings that really make this soup stand out. Better yet, this healthy soup is easy to make and leftovers freeze beautifully for later.

Ingredients

1 tablespoon olive oil
1 cup chopped yellow onion (from 1 medium onion)
¾ cup chopped poblano chile (about 1 medium chile)
1 pound 93/7 lean ground beef sirloin
1 tablespoon minced garlic (about 3 medium garlic cloves)
1 teaspoon ancho chile powder
1 teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon cayenne pepper
1 (15 ounce) can no-salt-added tomato sauce
1 (15 ounce) can no-salt-added pinto beans, rinsed and drained
1 (15 ounce) can no-salt-added black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chiles (such as rotel)
1 ½ cups unsalted beef broth
1 cup fresh or frozen (and thawed) corn kernels
¾ teaspoon kosher salt
⅓ cup chopped fresh cilantro, plus more for garnish
1 medium ripe avocado, cut into small cubes
¾ cup tortilla strips (about 1 ounce)
½ cup sour cream
2 ounces shredded mexican-style cheese blend (about 1/2 cup)
lime wedges

Directions

Heat oil in a large saucepan over medium-high. Add onion and poblano; cook, stirring often, until lightly browned, about 6 minutes. Add ground beef; cook, stirring to crumble, until no longer pink, about 7 minutes. Add garlic, ancho chile powder, cumin, oregano and cayenne; cook, stirring constantly, until fragrant, about 1 minute. Add tomato sauce, pinto and black beans, diced tomatoes, broth, corn and salt; bring to a boil over medium-high. Reduce heat to medium; simmer, undisturbed, about 10 minutes. Remove from heat; stir in cilantro. Top evenly with avocado, tortilla strips, sour cream and cheese. Serve alongside lime wedges.