Description
A rich and flavorful soup blending the warmth of tacos into a creamy, hearty recipe. Packed with seasoned beef, vegetables, and a velvety finish, this Tex-Mex dish is perfect for a comforting yet nourishing meal.
Ingredients
1 tablespoon olive oil
1 small onion, finely chopped
1 pound lean ground beef
1 red bell pepper, diced
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
1 (15 oz) can black beans, drained
1 (15 oz) can fire-roasted tomatoes
1 teaspoon taco seasoning
1 cup half-and-half or coconut cream
4 cups low-sodium vegetable broth
1 cup shredded cheddar cheese
Fresh cilantro, for garnish
Instructions
Heat olive oil in a large pot over medium-high heat.
Sauté onion and garlic until fragrant.
Add ground beef and cook until browned.
Stir in diced tomatoes, black beans, and taco seasoning.
Pour in vegetable broth and bring to a boil.
Reduce heat and simmer for 20 minutes.
Stir in fire-roasted tomatoes and half-and-half
Simmer 10 more minutes until thickened.
Swirl in shredded cheese and garnish with cilantro before serving.
Notes
Substitute beef with halal-certified ground chicken or turkey. For vegan option, use lentils instead of beef and dairy-free creamer. Store leftovers in an airtight container for up to 4 days.
Use canned or frozen taco seasoning as needed.