Transform taco night: master the simple technique for bean-free taco soup

Taco soup, a beloved classic, often features beans as a staple ingredient. However, for those seeking a beanless alternative, this guide will reveal the secrets to crafting a tantalizing taco soup without the beans.

Ingredients You’ll Need:

• 1 pound ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (10.75 ounce) can condensed tomato soup
• 1 (10 ounce) can Rotel diced tomatoes and green chiles, undrained
• 1 (15 ounce) can corn, drained
• 1 (15 ounce) can black beans, drained (optional)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese (optional)
• Sour cream, for serving (optional)

Step-by-Step Instructions:

1. Brown the Ground Beef: In a large pot or Dutch oven over medium heat, brown the ground beef until no longer pink. Drain any excess fat.

2. Sauté the Veggies: Add the chopped onion, green bell pepper, and red bell pepper to the pot. Cook until the veggies are softened, about 5-7 minutes.

3. Stir in the Liquids: Add the tomato soup, Rotel, corn, and black beans (if using). Bring the mixture to a boil.

4. Season to Taste: Stir in the chili powder, cumin, salt, and black pepper. Reduce heat to low and simmer for 15-20 minutes, or until the soup has thickened.

5. Add Cheese (Optional): If desired, stir in the shredded cheddar cheese and cook until melted.

6. Serve and Enjoy: Serve the taco soup hot, topped with your favorite toppings such as sour cream, shredded cheese, or crushed tortilla chips.

Tips for a Flavorful Soup:

• Use Lean Ground Beef: Opt for lean ground beef (80/20 or 90/10) to reduce fat content.
• Sauté Veggies Separately: For a more intense flavor, sauté the veggies separately before adding them to the pot.
• Add Extra Spices: Experiment with additional spices such as paprika, cayenne pepper, or oregano to enhance the flavor profile.
• Let it Simmer: Allow the soup to simmer for at least 15 minutes to develop a rich and flavorful broth.

Variations:

• Add Rice: Add 1 cup of cooked rice to the soup for an extra layer of texture and fullness.
• Make it Vegetarian: Omit the ground beef and use additional vegetables such as zucchini, carrots, or sweet potatoes.
• Spice it Up: For a spicy kick, add a few dashes of cayenne pepper or chopped jalapenos.
• Top with Salsa: Serve the soup with a dollop of your favorite salsa for an extra burst of flavor.

Healthy Options:

• Use Ground Turkey: Substitute ground turkey for ground beef for a leaner alternative.
• Add More Veggies: Load up on vegetables by adding chopped spinach, carrots, or celery to the soup.
• Reduce Sodium: Choose low-sodium versions of the canned ingredients to lower the overall sodium content.
• Serve with Whole-Wheat Tortillas: Pair the soup with whole-wheat tortillas instead of white tortillas for a healthier option.

Leftover Storage:

• Refrigeration: Store leftover taco soup in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze the soup in an airtight container for up to 6 months. Thaw overnight in the refrigerator before reheating.

FAQ:

Q: Can I use a slow cooker to make this soup?
A: Yes, you can cook the soup in a slow cooker on low for 6-8 hours or on high for 3-4 hours.

Q: What toppings can I add to my taco soup?
A: Common toppings include shredded cheddar cheese, sour cream, crushed tortilla chips, diced avocado, chopped cilantro, and chopped onions.

Q: Can I add other types of beans to this soup?
A: Yes, you can add other types of beans such as pinto beans, kidney beans, or black-eyed peas. Drain and rinse the beans before adding them to the soup.

Q: How can I make this soup spicier?
A: Add a few dashes of cayenne pepper, chopped jalapenos, or Sriracha sauce to your desired level of spiciness.

Q: Can I use different types of ground meat?
A: Yes, you can use ground turkey, chicken, or pork instead of ground beef.