Rye Free Taco Soup

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

6 servings

1 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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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.

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