Taco Soup

I got this recipe from my friend Kathy.  I’ve adjusted and changed things slightly – but this is ALWAYS a hit at our house.  It can be made in relatively little time and it can also be frozen for future meals.  Enjoy!

 

Ingredients:

 

1 – 1 ½ lbs ground beef

1 white onion, chopped

3 cloves garlic, chopped

Olive Oil

15 oz can corn, drained and rinsed

15 oz. can kidney beans, drained and rinsed

29 oz. can tomato sauce

29 oz. low sodium chicken broth or stock (I use Rachel Ray’s Chicken Stock)

 

Optional:  Small can Chopped Black Olives, drained

Diced Green Chilies, drained

 

Taco Seasoning Mix Recipe – or you can use a package of taco seasoning if you prefer

 

2 Tbls. Chili Powder

1 Tbls. Cumin Powder

1 Tbls. Oregano

1 tsp. Onion Powder

1 tsp. Garlic Powder

1 tsp. Celery Salt

¼ tsp. Cayenne Pepper

¼ tsp. Black Pepper

¼ tsp. Garlic Salt

 

Garnish Suggestions:

 

Grated Cheddar Cheese

Crushed Tortilla Chips

Sliced Avocado

Sour Cream

 

Directions:

 

Drizzle some Olive Oil in a soup pot, heat.  Crumble ground beef into the pot; break up large chunks with the back of the mixing spoon.

 

As beef begins to brown add the garlic and onion.  Continue to cook until beef is browned.  I used 7% fat beef, so there is little grease – but if you use a higher fat content, drain off some of the fat before adding the spice mixture.

 

Stir until combined; add the drained corn and kidney beans.  Add the tomato sauce; fill the can with chicken stock and add to the pot.  If using olives and/or green chilies – add at this point.

 

Continue cooking until the soup comes to a simmer.  Cook for an additional 15 minutes.

 

Serve with the garnish of your choice.

Click here for printable recipe.