Diary of a Foodie

Thursday, October 8, 2015

Taco Soup

Fall is clearly in the air; crisp nights, leaves on the ground, boots on my feet. I love this time of year! And with it being Fall, that makes it soup season. Soups are so easy and quick to make. On a busy school night, I can have a soup ready in 30 minutes or less. It's such a great go-to meal.

Taco Soup

1 lb ground hamburger
1 TSBP chili powder
1 TBSP salt
1 1/2 tsp ground black pepper
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp dried Mexican oregano
1/2 tsp ground cayenne
1/2 yellow onion, diced
3 cloves garlic, minced
4 cups beef broth or stock
1 can Rotel tomatoes (mild or hot depending on your heat preference)
2 cans black beans, drained
2 cups frozen corn

In a large soup pot, brown ground hamburger until completely cooked through. Add all seasonings to browned meat and cook for about 3 minutes, stirring frequently. Add diced onion and garlic. Cook for an additional 5 minutes. Add beef broth, Rotel tomatoes, beans, and corn. Bring to a boil, cover with lid, reduce heat to simmer. Simmer for 20 minutes. Serve immediately with tortilla chips, cheese, sour cream, and/or jalepenos.

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