What to do when it’s about to get warm out? What to cook? It’s still cold enough to make some soup to warm your heart and soul, but tacos should be on the menu, no matter what. It’s a logical solution to make Taco Soup! I absolutely love this recipe, and I make it at least a couple of times a year. It’s a perfect lunch, and all tummies will be happy, old and young, and everything in between.
What you’ll need:
- 1 pound ground beef
- 1 tbsp canola oil
- 1 cup frozen corn
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp salt
- 1 tsp coriander
- 1 tsp cumin
- 1 tp garlic powder
- 1/2 tsp paprika
- 1/4 tsp mexican oregano
- 4 oz can diced green chiles
- 14 oz can petite diced tomatoes with green chiles
- 8 oz tomato sauce
- 14 oz canned black beans
- 14 oz canned pinto beans
- 14 oz chicken broth
- 2 limes
In a large stock pot, set over medium heat, add the oil. When the oil is hot, add the the corn and sauté for 5 minutes. Add the onion and sauté for 3 more minutes. Add the ground beef and brown for about 5 minutes. Add the garlic, chili powder, salt, cumin, coriander, garlic powder, paprika, and oregano. Cook for 2 minutes, stirring occasionally.
Add chiles, diced tomatoes, tomato sauce, beans, broth and juice of 2 limes. Bring to a simmer and cook for 20 minutes, until slightly thickened. Remove from heat and serve with toppings of your choice (cilantro, sour cream, lime slices, avocado and/or green onions).
Bon Appétit!
