30-Minute Taco Soup
With all the classic flavor of a taco, this easy-to-make soup is a family-friendly weeknight lunch or dinner win. Customize your soup by adding on all your favorite toppings! It's made in about 30 minutes, and is also gluten-free, Paleo and Whole30 friendly.
Ingredients
- 2 teaspoons olive oil
- 1-1/2 pounds ground beef
- 1 onion, diced
- 1 green bell pepper, diced
- 2 garlic cloves, minced or grated
- 1 medium zucchini, diced
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 2 teaspoon fine Himalayan sea salt
- 1 teaspoon black pepper
- 1-15 ounce can black beans, drained and rinsed well (optional)
- 1-15 ounce can diced tomatoes
- 2 cups beef broth
Optional Garnishes
- Shredded Cheese
- Scallions
- Tortilla Chips
- Diced Tomatoes
- Shredded Lettuce
- Sliced Jalapeno
Directions
- Heat oil in a dutch oven over medium heat. Add beef and cook until no pink remains, about 7 minutes. Add onion, pepper and garlic and cook until beginning to soften, about 5 minutes. Add in zucchini and all spices and stir together and cook until the spices are fragrant, about 1 minute.
- Add in beans, tomatoes and beef broth. Bring to a boil then reduce heat and let simmer for 15 minutes or until the zucchini is tender.
- Taste and adjust spices as desired. Top with optional garnishes!
Recipe Notes
This recipe was originally published in 2015, and updated with new photos in 2019.
