Pioneer Woman Taco Soup Recipe
This Pioneer Woman taco soup recipe is an easy, delicious, and comforting meal perfect for a winter night!
Equipment
- Measuring cups
- Dutch oven pan
Ingredients
- 1 ½ pounds ground beef
- 1 pc. onion chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 pc. jalapeno chopped
- 2 cans canned tomatoes
- 1 package taco seasoning
- 1 can pinto beans drained and rinsed
- 1 can black beans drained and rinsed
- 1 can canned cor drained
- 1 can green chiles
- Salt and pepper to taste
Instructions
- Heat oil in a Dutch oven pan, add the ground beef and cook until browned. Break the meat into small pieces while cooking.
- Add the onion to the beef.
- Once the beef is browned and the onion is translucent, add the garlic and jalapeno. Stir for a few minutes.
- Then, add the tomatoes, taco seasoning, black beans, chicken broth, corn, pinto beans, and green chiles. Bring the mixture to a boil.
- Reduce the heat, add salt and pepper, and cook for another half an hour.
Video
Notes
- The consistency — Adding more beans and vegetables means that your taco soup will have a much thicker consistency. If you prefer a thinner, softer soup, feel free to decrease that amount.
- The beans — Don’t get distracted and let the beans overcook. Overcooking the beans will result in a loss of both flavor and nutrition.
Nutrition
Nutrition Facts
Pioneer Woman Taco Soup Recipe
Amount per Serving
Calories
456
% Daily Value*
Fat
24
g
37
%
Saturated Fat
9
g
56
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
10
g
Cholesterol
84
mg
28
%
Sodium
1555
mg
68
%
Potassium
943
mg
27
%
Carbohydrates
34
g
11
%
Fiber
9
g
38
%
Sugar
9
g
10
%
Protein
27
g
54
%
Vitamin A
849
IU
17
%
Vitamin C
23
mg
28
%
Calcium
88
mg
9
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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