Eosinophilic Esophagitis Friendly Classic Taco Soup
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Learn more āIngredients
6 servings
- 1 lb ground beef (80/20)
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- 1 packet (1 oz) ranch seasoning mix
- 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
- 1 can (10 oz) diced tomatoes with green chiles (such as rotel), undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) whole kernel corn, drained
- 2 cups low-sodium chicken broth
- salt and pepper, to taste
For serving
- sour cream, for serving (optional)
Can be omittedsour cream
- shredded cheddar cheese, for serving (optional)
Can be omittedshredded cheddar cheese
- tortilla chips, for serving (optional)
- fresh cilantro, roughly chopped, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 7ā8 minutes, reaching an internal temperature of 160Ā°F (71Ā°C). Drain off excess fat, leaving about 1 tablespoon in the pot.
- 2
Add the diced onion and green bell pepper to the pot and cook over medium heat, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
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