Taco Soup
Ingredients
- 1 pound ground beef
- 2 cloves garlic pressed
- Taco seasoning to taste {I added 1 tbsp +1 tsp}
- 1/2 large Vidalia onion diced
- 2 bell peppers chopped {I used 1 red, 1 yellow}
- 1 15 oz can black beans drained and rinsed
- 1 15 oz can pinto beans drained and rinsed
- 10 oz bag of frozen corn
- 1 15 oz can tomato sauce
- 28 oz can crushed tomatoes
- 2 cups broth {beef chicken, or vegetable}
- olive oil for saute if needed
- shredded cheese sour cream, and tortilla/wonton strips, for garnish
Taco Seasoning:
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp oregano
- 1/4 tsp cayenne {optional}
Instructions
- Heat a large pot or double boiler over medium heat.
- Add beef and crumble then cook until browned.
- Add the onions and bell peppers and saute until softened, about five minutes.
- Add the garlic and cook for one minute.
- Finally, add in the beans, corn, tomatoes, broth, and taco seasoning.
- Turn down heat and let simmer for about 20 minutes, stirring occasionally.
- Pour into bowls and top with a dollop of sour cream, a sprinkle of cheese, and wonton strips.
Taco Seasoning:
- Mix all spices together in a resealable jar.
- Adjust heat {cayenne pepper} according to taste.
- Add 1-2 tbsp. to recipes for a flavorful kick!