Sopa de Taco
Sopa de Taco (taco soup) is a Tex-Mex one-pot meal that combines classic taco flavors in a hearty soup. It's made with ground beef, beans, corn, tomatoes, and other ingredients. It’s often served with crema, shredded cheese, or crispy tortilla chips.
Equipo
- Blender or Food Process
Ingredientes
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 tablespoon Knorr beef-flavored bouillon , adjust to taste
- kosher salt , as needed
- 1½ pounds 90% ground beef
- 28 oz crushed tomatoes
- 2 (15-oz) cans black beans, drained and rinsed
- ¼ cup extra-virgin olive oil
- 1 large yellow onion , finely chopped
- 1 poblano pepper , finely chopped
- 5 cloves garlic , minced
- 1 tablespoon tomato paste
- 3 cups water
- 1 (14.25 oz) can corn, drained, or 1 to 1½ cups frozen corn
- ¼ cup chopped fresh cilantro , plus more for serving
- 1 tablespoon fresh lime juice (from 1 lime)
Instrucciones
- In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, and bouillon. Set aside.
- In a blender or food processor, combine 2 cups of water with ¾ cup of the black beans. Blend until smooth. Set aside.
- In a large soup pot, heat the olive oil over medium heat. Add the ground meat, breaking it up with a spoon until brown, about 5 to 10 minutes.
- Add the onion and poblano pepper, cooking and stirring occasionally until softened, about 6 to 10 minutes. Add the garlic and cook until fragrant, about 1 minute more. Do not brown. Add the seasoning mix and tomato paste and stir until well combined and cook for 1 to 2 minutes.
- Add the blended bean mixture, crushed tomatoes, remaining black beans, and the remaining 1 cup of water to the pot.
- Increase the heat to high and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally until slightly thickened, about 30 minutes.
- Stir in the canned and frozen corn, cilantro, and lime juice. Simmer for 5 more minutes. Serve hot, garnished with additional cilantro if desired.
Notas
- Storage, Make Ahead, & Freezing
-
- Storage: Keep in an airtight container in the refrigerator for up to 3 days.
-
- Make Ahead: Prepare the soup in advance, let it cool, and store it in the fridge for up to 3 days. Reheat on the stovetop over medium heat, adding broth or water if needed.
-
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop until warmed through. Add toppings just before serving for the best flavor.
Nutrición
Valores nutricionales
Sopa de Taco
Amount per Serving
Calorías
353
% Daily Value*
Grasa
21
g
32
%
Grasa saturada
6
g
38
%
Grasa Transgénica
1
g
Grasa polinsaturada
2
g
Grasa monosaturada
12
g
Colesterol
74
mg
25
%
Sodio
525
mg
23
%
Potasio
937
mg
27
%
Carbohidratos
16
g
5
%
Fibra
5
g
21
%
Azúcar
8
g
9
%
Proteina
26
g
52
%
Vitamina A
1414
IU
28
%
Vitamina C
32
mg
39
%
Calcio
96
mg
10
%
Hierro
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
