Taco Soup

Nothing says autumn quite like a big bowl (or camp mug!) of hearty soup. Our taco soup is one part chili and one part taco night for a tasty campsite meal that’s as filling as it is delicious.

So grab your favorite mugs and spoons because we’re making a big pot of your new favorite soup!

Equipment

• Large pot with a lid
• Cutting board and knife
• Spatula for cooking
• Can opener (if needed)
• Ladle for serving
• Soup bowls or camping mugs with spoons

Ingredients

• 3 tsp olive oil
• 1 lb lean ground beef
• One medium yellow onion chopped
• Five cloves fresh garlic, minced (or 3 tsp dried garlic)
• 2 (14.5 oz) cans of fire-roasted diced tomatoes
• 1 (14 oz) can of beef broth (or 2 tsp Better Than Bouillon with 14 oz of water)
• 1 Tbsp chili powder
• 1 tsp ground cumin
• 1 tsp ground paprika
• ½ tsp dried oregano
• Salt and pepper to taste
• ½ cup chopped cilantro
• Juice from one lime
• 1 cup frozen corn
• 1 (14.5 oz) can black beans, drained
• 1 (14.5 oz) can pinto beans, drained

Toppings

• Chopped green or red onions 
• Dice avocados
• Corn chips
• Shredded Mexican blend cheese or mild cheddar

Preparation

• Drizzle a large pot with olive oil and heat it over a campfire fitted with a grate or on a camp stove at medium-high heat.
• Add the chopped onion to the pot and sauté for several minutes before adding the ground beef. Break up the ground beef as it cooks.
• Once the beef is browned, add the garlic and sauté for one minute longer.
• Drain any excess fat from the beef mixture.
• Stir in the canned tomatoes, remaining spices, and beef broth.
• Cover the pot with a lid and simmer your soup for 20 minutes, stirring occasionally to avoid burning.
• Add in the frozen corn, black beans, and pinto beans. Continue to cook the soup until all of the ingredients are heated through.
• Stir in the cilantro and lime juice before ladling your soup into camp mugs and serving with the toppings!