Weeknight Taco Soup

1. 1

   Heat a heavy-bottomed soup pot over medium-high heat. Cook and stir the ground beef in the hot pot until browned and crumbly, 5 to 7 minutes. Drain and discard the grease.

2. 2

   Add the onion and the garlic. Cook over medium to medium-high heat, stirring often, until the onions start to soften, about 5 minutes. Add the taco seasoning; cook and stir until fragrant, 1 to 2 minutes. Stir in the black beans, corn, and diced tomatoes. Stir in the tomato juice and use a wooden spoon to scrape any browned bits from the bottom of the pan.

3. 3

   Bring to a simmer; add the cilantro and squeeze the juice from the lime halves into the pot. Simmer until the flavors have blended, 15 to 20 minutes. Season with salt and pepper.

• Calories 332.9 kcal Moderate
• Protein 19.63 g Good Source
• Carbs 20.51 g Moderate
• Total Fat 18.3 g High
• Saturated Fat 7.3 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 64.41 mg High
• Sodium 915.48 mg High
• Fiber 4.67 g Moderate
• Sugar 6.36 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 69.8 mg Low Source
• Iron 3.21 mg Moderate
• Potassium 385.12 mg Low Source
• Vitamin A 110.04 mcg_rae Moderate
• Vitamin C 33.36 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅