Pescatarian Taco Soup
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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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 can (15 oz) corn kernels, drained
- salt and pepper, to taste
For serving
- ½ cup shredded cheddar cheese (optional)
Can be omittedshredded cheddar cheese
- 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.
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