Taco Soup
Posted by Trish | Under Condiments, Lunch, Soups Monday Apr 14, 2008
Submitted by gotMEwrong
Serves 6-8
| 1 lb. lean ground beef | ½ c. onions, diced | |
| 15-16 oz. black beans (1 can) | 15-16 oz. pinto beans (1 can) | |
| 14.5 oz. DelMonte Diced Tomatoes with Zesty Mild Green Chiles (1 can) | 14.5 oz. DelMonte Diced Tomatoes with Zesty Jalapeños (1 can) | |
| 11 oz. Green Giant Mexicorn (1 can) | 14 oz. beef broth (1 can) | |
| 1 pkg. Old El Paso Taco Seasoning | 1 tbsp salt | |
| 1 tbsp pepper | ½ tbsp garlic powder | |
| ½ tbsp chili powder | 16 oz. sour cream | |
| 1 pkg. Kraft Mexican 4 Cheese Blend, shredded |
1. Dice the onions. Rinse & drain all cans of beans.
2. Crumble & brown beef in a large pot over medium high heat.
3. Once the meat starts to brown, add salt, pepper, garlic powder & chili powder, stir.
4. Add onions & mexicorn, stir. When the meat is fully cooked, add beans & cans of diced tomatoes.
5. Reduce heat to low, add beef broth, taco seasoning & stir to mix.
6. Cover pot & let soup simmer on low for 30 minutes.
7. Serve in a bowl, top with spoon full of sour cream & shredded cheese.
Chef’s Note: For red-meat free soup, substitute ground turkey in place of beef & chicken broth in place of beef broth. For vegetarian soup, double the beans called for in place of the meat & use vegetable broth instead of beef or chicken broth.
