Taco Soup

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  80/20 Ground Beef(454g)
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  Yellow Onion
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  Green Chiles, Canned, Diced
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  Low Sodium Chicken Broth(480g)
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  Canned Diced Tomatoes
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  Taco Seasoning, Packet (E.G. Old El Paso)(30g)

  Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.

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  Beans, Black, Canned, Drained
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  Corn, Sweet, Frozen(240g)
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  Bell Pepper
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  Bell Pepper
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  Cheddar Cheese
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  Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Cilantro, Fresh
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  Green Onion (Scallion)
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  Avocado

Instructions

1. 1Dice the onion and bell peppers into ½-inch pieces. Drain and rinse the black beans.
2. 2Place the ground beef and diced onion in a large soup pot over medium-high heat. Cook 8–10 minutes, breaking up the meat with a spoon, until the beef is browned with no pink remaining and the onion is softened.
3. 3Stir in the diced bell peppers and cook over medium-high heat for 3–4 minutes until slightly softened.
4. 4Add the chicken broth, canned diced tomatoes (with juice), green chiles, taco seasoning packet, black beans, and frozen corn. Bring to a boil over medium-high heat, then reduce to medium and simmer 10–12 minutes until the flavors meld and the peppers are tender.
5. 5Taste and adjust seasoning as needed. Remove from heat.
6. 6Divide the soup evenly into 6 airtight containers while hot. Cool to room temperature before sealing, then refrigerate up to 4 days.
7. 7To serve, reheat a container over medium heat for 3–5 minutes until warmed through, or microwave on high for 2–3 minutes.
8. 8Top each serving with shredded cheddar, sour cream, fresh cilantro, sliced green onions, and avocado slices just before eating.