Campfire Taco Soup
This campfire taco soup features seasoned onions, peppers, tomatoes and beans and your choice of toppings for a hearty outdoor meal!
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Main Course, Soup
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 6 people
Calories: 260kcal
Campfire Taco Soup:
- 1 tablespoon olive oil
- 2 onions, diced
- 2 bell peppers, diced
- 1 pound ground turkey, beef, chicken or vegan beef I like Impossible beef
- 2 tablespoons Mexican or taco seasoning blend
- 1 teaspoon sea salt Omit if your Mexican/taco seasoning includes salt
- ½ teaspoon red pepper flakes (optional, add more or less as desired)
- 14 ounce can diced tomatoes
- 2 cups broth (chicken or vegetable)
- 14 ounce can pinto beans (with juices)
- 14 ounce can black beans or white beans (with juices)
Toppings:
- avocado, diced
- cherry or grape tomatoes, halved
- shredded cheese
- tortilla chips
- hot sauce
Add oil, onions, peppers, ground meat, seasoning mix, salt and red pepper flakes to the Dutch oven. Set the Dutch oven onto a hot campfire grate over a small campfire, stirring occasionally to mix ingredients and break up the ground meat. Cook until the meat browns and begins to cook through. Add the can of tomatoes to the Dutch oven. Bring to a simmer.
Add the broth. Bring to a simmer.
Add the beans (with juices), and bring to a simmer. Simmer for about 15 minutes.
Remove soup from heat and allow to cool slightly before serving.Scoop into bowls and serve with desired toppings.
Calories: 260kcal | Carbohydrates: 30g | Protein: 27g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 1315mg | Potassium: 874mg | Fiber: 10g | Sugar: 5g | Vitamin A: 376IU | Vitamin C: 43mg | Calcium: 93mg | Iron: 4mg