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Lunch/Dinner

Taco Soup with Cornbread

Kiwi and Carrot
25mins
Prep Time
35mins
Cook Time
60mins
Total Time
Serves 12
Est. Yield

Ingredients

Soup:

  • 1-1/4 lbs lean ground beef
  • 1 medium yellow onion chopped (1 1/2 cups)
  • 2 cloves garlic , minced
  • 1 jalapeno , seeded and finely chopped (optional)*
  • 2 (14.5 oz) cans diced tomatoes with green chiles
  • 1 (14 oz) can low-sodium beef broth
  • 1 (8 oz) can tomato sauce
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon ground paprika
  • 1/4 teaspoon dried oregano
  • 1-1/2 tablespoon dry ranch dressing mix
  • Salt and freshly ground black pepper
  • 1-1/2 cups frozen corn
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 1 (14.5 oz) can pinto beans, drained and rinsed

Toppings: 

  • Shredded Mexican blend cheese, chopped green or red onions, diced avocados and corn tortilla strips/chips

DIRECTIONS

  1. Cook ground beef in a large stock pot along with chopped onion, crumbling and stirring occasionally until browned and adding jalapeno and garlic during last few minutes of browning. 
  2. Drain excess fat. Stir in tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, ranch dressing mix and season with salt and pepper to tastes. Cover pot with lid and simmer 30 minutes, stirring occasionally.
  3. Add in corn, black beans and pinto beans and cook until heated through. Add 1/2 cup water to thin soup if desired. Serve warm topped with desired toppings.

NOTES:
*If you don’t like heat, omit the pepper and also replace one of the cans of diced tomatoes with green chiles to one can without green chiles.
*Serve with Kodiak Cakes Cornbread.

Taco Soup with Cornbread

Nutrition Facts

279
Calories
14g
Fat
21
Carbs
4g
Sugar
19g
Protein

Recipe Makes approx. 12 Servings
Serving Size = 1 cup of soup and 1 piece of cornbread

View Full Nutrition Info

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