Spicy Layered Taco Soup
This taco soup features ground meat, vegetables, and a blend of spices resulting in a hearty, thick broth with a slightly smoky and spicy flavor profile. The dish is topped with fresh garnishes, presenting a vibrant, chunky appearance with a comforting warmth. Roasted vegetables and a splash of lime add depth and brightness to the final bowl.
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Calories: 250kcal
Servings: 6
Equipment
- Dutch oven or large pot
Ingredients
- 1 pound ground beef or turkey or other ground meat
- 2 cups bell peppers mixed colors, chopped
- 1 large onion diced
- 3 cloves garlic minced
- 1 cup diced tomatoes canned or fresh
- 4 cups vegetable broth
- 1 tablespoon cumin ground
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- to taste salt and pepper
- 1 lime lime for squeezing
- 1 cup corn kernels fresh or frozen
- 1 avocado avocado sliced, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Toss chopped bell peppers on a baking sheet and roast until slightly charred, about 15 minutes. This adds a smoky flavor and softens the vegetables for blending.
- While vegetables roast, heat a large Dutch oven over medium heat. Add the ground meat and cook until browned, breaking it apart with a wooden spoon, about 8 minutes. Sauté until no pink remains and the meat develops a nice crust.
- Add diced onion and minced garlic to the cooked meat. Stir and cook for about 3 minutes until the onions become translucent and fragrant, filling your kitchen with a warm aroma.
- Stir in the diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Let the mixture simmer for 5 minutes, allowing the flavors to meld and the tomatoes to soften.
- Remove the roasted peppers from the oven and chop them into smaller pieces. Add these to the soup along with the vegetable broth. Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 15 minutes.
- Add corn kernels to the pot and stir. Continue simmering for another 5 minutes, so the flavors mix and the soup thickens slightly.
- Squeeze fresh lime juice into the soup and stir well to brighten the flavors. Taste and adjust seasoning as needed with salt and pepper.
- To serve, ladle the hot soup into bowls. Garnish with sliced avocado, chopped cilantro, and a squeeze of lime for freshness and color.
- Enjoy the hearty, layered flavors of this spicy taco soup, perfect for cozy evenings or quick weeknight dinners.
Notes
Roasting the peppers adds a smoky depth; feel free to adjust spice levels with more chili. For a vegetarian version, swap the meat for beans or extra vegetables.
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 700mg | Potassium: 400mg | Sugar: 7g | Vitamin C: 20mg | Calcium: 40mg | Iron: 3mg