Anti Inflammatory Taco Soup
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 1 tbsp garlic-infused oil
- 1 lb ground beef (85% lean)
- 1 medium red bell pepper, diced
- 4 scallions, green tops only, thinly sliced
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (14.5 oz) crushed tomatoes
- 3 cups chicken broth
- 1 can (15 oz) corn kernels, drained
- salt and pepper, to taste
For serving
- ½ cup shredded cheddar cheese (optional)
- 2 scallions, green tops only, thinly sliced (optional)
- 1 medium lime, cut into wedges (optional)
- ¼ cup fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat the garlic-infused oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains at the center, about 7–8 minutes. Tilt the pot and spoon off any excess fat, leaving about 1 tablespoon behind.
- 2
Add the diced red bell pepper and the green scallion tops to the pot. Cook, stirring occasionally, until the pepper is softened and the scallions are fragrant, about 4–5 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!