Zesty Macho Taco Soup

Zesty Macho Taco Soup

  • Yields: 6–8 servings

  • Prep time: 10 mins | Cook time: 20 mins (Stovetop) or 4 hours (Slow Cooker)

Ingredients

  • 1.5 tbsp K&Co. Apothecary Macho Taco Seasoning

  • 1 lb Ground Beef (or ground turkey/plant-based crumbles)

  • 1 small Yellow Onion, diced

  • 1 can (15 oz) Black Beans, drained and rinsed

  • 1 can (15 oz) Kidney Beans, drained and rinsed

  • 1 can (15 oz) Corn, drained

  • 1 can (14.5 oz) Diced Tomatoes (with green chiles, like Ro-Tel)

  • 2 cups Beef Broth (or water)

  • Optional: 1 tbsp Tomato Paste (for extra thickness)

Toppings: Crushed tortilla chips, sour cream, shredded cheddar, and fresh cilantro.

Instructions

  1. Brown & Season: In a large pot or Dutch oven, brown the ground beef and diced onion over medium-high heat until the beef is cooked through. Drain the excess fat.

  2. The Macho Step: Sprinkle 1.5 tbsp of Macho Taco over the meat. Stir for 1 minute to let the heat of the pan release the aroma of the spices.

  3. Combine: Add the beans, corn, diced tomatoes (with their juices), and the beef broth. Stir in the tomato paste if you prefer a slightly thicker soup.

  4. Simmer: Bring the soup to a boil, then reduce heat to low. Cover and simmer for at least 15–20 minutes.

    • Note: Because K&Co. uses high-quality chiles, the longer it simmers, the more the flavors will develop.

  5. Serve: Ladle into bowls and pile high with toppings. A fresh squeeze of lime right before eating really makes the Macho Taco spices "pop."

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