Spicy Taco Soup
Recipe: #1856
November 01, 2011
Categories: Ground Beef Mexican, Cinco de Mayo, Low Fat, Beef Dinner, Mexican Dinner, Ground Beef Dinner, more
"Adapted from several different recipes. This is a low fat soup and healthy with all the beans and veggies."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (512.4 g)
- Calories 766.5
- Total Fat - 49 g
- Saturated Fat - 10.9 g
- Cholesterol - 550.9 mg
- Sodium - 1909.9 mg
- Total Carbohydrate - 23 g
- Dietary Fiber - 5.1 g
- Sugars - 4.4 g
- Protein - 59.8 g
- Calcium - 275.7 mg
- Iron - 14 mg
- Vitamin C - 2.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place ground beef, onion and jalapeno in a large dutch oven, season with salt, pepper and onion powder and brown the ground beef well.
Step 2
When beef is browned, add remaining ingredients. Stir well and simmer for one hour over low heat, stirring occasionally.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For a spicier soup, use a hotter jalapeño or add more diced jalapeño to the recipe.
- Be sure to drain the cans of beans before adding them to the soup.
- Ground turkey instead of ground beef: This substitution will reduce the fat content of the soup, making it a much healthier option.
- Vegetable broth instead of beer: This substitution will make the soup vegetarian-friendly, and will also reduce the amount of alcohol in the soup.
Vegetarian Taco Soup Replace the ground beef with 1 (15.5 ounce) can of pinto beans, 1 (15.5 ounce) can of black beans, 1 (15.5 ounce) can of kidney beans and 1 (15.5 ounce) can of chickpeas. Omit the beer and add 1 cup of vegetable broth. Simmer for 1 hour over low heat, stirring occasionally.
Mexican Vegetarian Taco Soup Replace the ground beef with 1 (15.5 ounce) can of pinto beans, 1 (15.5 ounce) can of black beans, 1 (15.5 ounce) can of red kidney beans, 1 (15.5 ounce) can of chickpeas, and 1 (15.5 ounce) can of corn. Omit the beer and add 1 cup of vegetable broth. Add 1 teaspoon of cumin, 1 teaspoon of chili powder, and 1 teaspoon of garlic powder to the pot. Simmer for 1 hour over low heat, stirring occasionally.
Mexican Street Corn Salad: This Mexican Street Corn Salad is a delicious, creamy and flavorful side dish that pairs perfectly with the Spicy Taco Soup. It's full of fresh ingredients like corn, red onion, cilantro, and a creamy dressing. The sweetness from the corn and the creaminess from the dressing perfectly balance the spiciness of the soup.
Grilled Avocado with Cilantro Lime Crema: This Grilled Avocado with Cilantro Lime Crema is a delicious and easy side dish that complements the Mexican Street Corn Salad and Spicy Taco Soup perfectly. The smoky flavor of the grilled avocado pairs perfectly with the creamy cilantro lime crema, adding a delicious contrast of flavors. The crema also helps to cool down the spiciness of the soup.
FAQ
Q: How much beer is used in this recipe?
A: Six ounces of beer is used in this recipe.
Q: What type of beer should I use?
A: Any type of beer can be used for this recipe, but a light beer is recommended.
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Fun facts:
Fun Fact 1: The jalapeno in this recipe is a type of chili pepper that originated in Mexico, and is now widely used in Mexican and Tex-Mex cuisine. It was named after the city of Xalapa (also known as Jalapa) in Veracruz, Mexico.
Fun Fact 2: The beer in this recipe is a popular ingredient in many Mexican dishes. It is said that the Aztecs used beer as an offering to the gods, and that it was a favorite of the famous Aztec Emperor, Montezuma.