This winter has been cold in Austin! I know my Nebraska friends would find that funny đ, but I have spent a lot of time in front of my fireplace. The other warm-up routine I seem to be repeating is soup and chili. Fortunately there are so many healthy varieties of both! I am going to share one of my new favorite recipes, Taco Soup! Now I made mine in the Instant Pot, but you could totally make it in the Crockpot or on the stove and adjust to fit your needs.
Taco Soup in the Instant Pot
Ingredients:
2 lbs grass fed ground beef
1 medium onion, diced
14 1/2 oz black bean
14 1/2 oz pinto beans
1 bag frozen corn
2 cans fire roasted diced tomatoes with chipotle peppers
32 oz chicken broth
3 TBSP Homemade Ranch Seasoning (Recipe Here)
3 TBSP Homemade Taco Seasoning (Recipe Here)
Fresh chopped cilantro
Tortilla chips or Cornbread (my favorite gluten free Cornbread recipe here)
Sliced Avocado
Directions:
Set Instant Pot to saute and brown ground meat. Add the onions when the meat is getting brown and saute 5 more minutes.
Add all of the ingredients, stopping before the cilantro.
Set the pot to pressure cook or manual for 15 min.
Do a quick release to let the steam out after the soup is done.
Top with cilantro and avocado.
Serve with this delicious Cornbread recipe or Tortilla Chips!
This soup is best if shared with friends. Invite some over and you'll warm both your body and soul. đ