Easy Taco Soup (Print Version)

# Ingredients:

→ Base Ingredients

01 - 1 pound lean ground beef
02 - 1 tablespoon canola oil
03 - 1 medium sweet onion, diced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 3 cloves garlic, minced

→ Canned & Pantry Items

07 - 2 (10-ounce) cans diced tomatoes & green chilies
08 - 1 (15-ounce) can black beans, rinsed and drained
09 - 1 (15-ounce) can kidney beans, rinsed and drained
10 - 4 cups beef stock
11 - 2 tablespoons tomato paste
12 - 1 (1.25-ounce) package taco seasoning

→ Additional Ingredients

13 - ¾ cup frozen corn
14 - ⅓ cup chopped fresh cilantro leaves
15 - Kosher salt and freshly ground black pepper, to taste

# Instructions:

01 - Heat canola oil in a large stockpot over medium heat. Cook ground beef until browned (3-5 minutes), crumbling as it cooks. Drain excess fat.
02 - Add onion and bell peppers. Cook until tender, about 3-4 minutes.
03 - Stir in tomato paste and garlic, cooking until fragrant, about 1 minute.
04 - Add tomatoes, beans, beef stock and taco seasoning. Bring to boil, then reduce heat and simmer 15-20 minutes.
05 - Stir in corn until heated through. Remove from heat, add cilantro, and season with salt and pepper. Serve immediately.

# Notes:

01 - Can be frozen for up to 3 months
02 - Perfect for meal prep
03 - Thaw overnight in fridge before reheating

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