Taco Soup with Beer
Yield: 10 cups | Prep Time: 5 minutes | Cook Time: 40 minutes | Total Time: 45 minutes
This hearty Taco Soup with Beer is an easy, flavorful dish adapted from Southern Living, perfect for a quick weeknight meal or a cozy weekend treat. It combines lean ground beef, savory vegetables, and a splash of beer to bring a rich depth of flavor. For those looking to skip the homemade tortilla strips, simply use store-bought tortilla chips to keep things extra simple. With its spicy kick and comforting texture, this taco soup will become a family favorite in no time!
Ingredients
| Ingredient | Quantity |
|---|---|
| Lean ground beef | 1 lb |
| Pinto beans | 1 can (15 oz) |
| Frozen corn | 1 cup |
| Green beans | 1 can (14.5 oz) |
| Stewed tomatoes | 1 can (14.5 oz) |
| Beer | 1 can (12 oz) |
| Diced tomatoes with green chilies | 1 can (10 oz) |
| Corn tortillas | 5, cut into strips |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 498.7 |
| Fat | 10.7 g |
| Saturated Fat | 3.6 g |
| Cholesterol | 49.1 mg |
| Sodium | 1410.1 mg |
| Carbohydrates | 70.8 g |
| Fiber | 16 g |
| Sugar | 13.4 g |
| Protein | 31.1 g |
Instructions
-
Cook the Ground Beef:
In a large pot, brown the ground beef over medium heat, breaking it up as it cooks. Once the beef is no longer pink, drain any excess fat. -
Add the Vegetables and Beer:
To the pot with the browned beef, add the pinto beans, corn, green beans, stewed tomatoes, beer, and diced tomatoes with green chilies. Stir well to combine all ingredients. -
Simmer the Soup:
Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer, uncovered, for 30 minutes, allowing all the flavors to meld together. -
Prepare the Tortilla Strips:
While the soup is simmering, preheat your oven to 400°F (200°C). Using kitchen shears, cut the corn tortillas into thin strips. Arrange the strips on a baking sheet in a single layer. -
Bake the Tortilla Strips:
Lightly spray the tortilla strips with nonstick cooking spray and season with a pinch of salt. Bake in the preheated oven for about 5 minutes or until the strips just begin to crisp up. -
Serve and Garnish:
Ladle the soup into bowls and top with a generous handful of the crispy tortilla strips. Serve hot, and enjoy!
Tips & Variations:
- Skip the Tortillas: If you’re in a rush, you can skip the homemade tortilla strips and instead top the soup with a handful of store-bought tortilla chips for a quick garnish.
- Spice It Up: If you like your taco soup with a little more heat, feel free to add some diced jalapeños or a dash of hot sauce when you add the other ingredients to the pot.
- Make It Vegetarian: For a vegetarian version, replace the ground beef with a plant-based protein like lentils or crumbled tofu, and use vegetable broth instead of beer.
This Taco Soup with Beer is a perfect balance of savory, spicy, and hearty flavors, making it a great choice for a comforting meal any day of the week.
