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taco soup

Salsa Verde Taco Soup


  • Author: April @ Girl Gone Gourmet
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 3 servings 1x

Description

Salsa verde taco soup made with fresh tomatillos, green chile, brown rice, and ground beef. It’s a small-batch recipe for two that leaves you with just enough leftovers for lunch the next day. I’ve included instructions for both the stovetop and Instant Pot (see notes). And, just like tacos, the soup is garnished with a quick and easy guacamole and a dollop of sour cream because I believe every soup needs a great garnish.


Scale

Ingredients

For the Soup

  • 2 teaspoons olive oil
  • 8 ounces ground beef
  • 1 teaspoon kosher salt
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 cup chopped red onion
  • 2 large cloves of garlic, chopped
  • 12 ounces tomatillos, cut into 1/2” pieces
  • 2 ounces canned diced green chile
  • 3 1/4 cups vegetable stock
  • 1/2 cup long grain brown rice
  • 1/2 tablespoon chopped cilantro, divided
  • Juice of 1/2 lime

For the Garnishes

  • 1 small avocado, peeled and pitted
  • Juice of 1/2 a lime
  • 1/2 tablespoon chopped cilantro
  • 1 pinch kosher salt
  • 3 tablespoons sour cream

Instructions

  • In a 3-quart saucepan, heat the olive oil over medium heat. Add the ground beef and cook it until it’s no longer pink about 3 to 4 minutes. Depending on how lean your beef is you may want to drain off excess fat at this point.
  • Add the salt, chili powder, cumin, onion, and garlic. Stir and cook the beef with the vegetables for 1 to 2 minutes.
  • Add the tomatillos, green chile, and vegetable stock. Bring the soup to a boil and add the rice. Reduce the heat to maintain a strong simmer and cook the soup for 45 to 50 minutes, stirring occasionally, until the rice is tender.
  • While the soup simmers prepare the garnish. In a small bowl, mash the avocado with a fork until it’s broken down. Add the lime juice, cilantro, and salt and stir to combine.
  • When the rice is tender, add 1/2 tablespoon of chopped cilantro and juice of 1/2 a lime and stir. Garnish each serving with a dollop of sour cream and guacamole.

Notes

3-quart Instant Pot Instructions:

  • Saute the ground beef with the olive oil in the Instant Pot, breaking it apart as it cooks, until it’s no longer pink. Add the seasonings, onion, garlic, tomatillos, and green chile. Stir to combine.
  • Add 2 1/2 cups of vegetable stock and the rice. Turn off the saute function and turn on the high-pressure function. Set the timer for 30 minutes, secure the lid, and close the steam valve. It will take the Instant Pot approximately 10-12 minutes to get to pressure, followed by the cook time of 30 minutes.
  • Once the timer goes off, cover the steam valve with a towel and open the valve for a quick release. Once the steam has released open the Instant Pot, add the lime juice and cilantro.

Nutrition Notes: The estimates are for the stovetop method, which calls for a different amount of stock than the Instant Pot instructions. Also, I used grass-fed beef and store-bought organic vegetable broth. Depending on the products you use the nutrition estimates may vary.

  • Category: Soup
  • Method: Simmer
  • Cuisine: American

Nutrition

  • Serving Size: 1/3 of recipe
  • Calories: 815
  • Sugar: 12g
  • Sodium: 1702.8,g
  • Fat: 47.1g
  • Saturated Fat: 16.1g
  • Unsaturated Fat: 24.2g
  • Trans Fat: 1.8g
  • Carbohydrates: 49.4g
  • Fiber: 10.9g
  • Protein: 50.9g
  • Cholesterol: 147.6mg

Keywords: taco soup recipe, ground beef soup recipe, salsa verde soup