Beef Taco Soup
I’m in my car headed to the grocery store to buy fresh food for dinner. That’s what I do. I buy fresh food. I eat very little processed food so I buy food fairly often to make my meals.
On this particular day, it was a madhouse. The grocery store parking lot shares spaces with the health club in the same complex. It was jammed with cars and people jockeying to get their cars parked. I wanted to get a space so I could grocery shop. Seems everyone else was trying to go to the health club ...
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Beef Taco Soup
What’s the difference between chili and taco soup? Broth, of course. There is more broth in taco soup is more so it’s thinner than chili. The internet tells me that chili is technically considered a stew. Go figure.
Servings: Serves 3 - 4. Can easily be doubled.
This is not a spicy soup. If you want it hot, you’ll need to add hot sauce to your portion. This way you can find just the right spice level for you.
Ingredients:
½ lb of ground beef. I used 70/30.
½ diced onion. You decide on the color: white, yellow or red
2 oz of diced green chilies (You can save the rest for an omelet)
3 cups of chicken or beef stock.
15 oz of diced tomatoes (I use the fire-roasted ones by Hunt's)
2 Tbl of taco seasoning (I bought McCormicks. It has a bit of cornstarch in it but that’s okay. No sugar!)
15 oz of canned black beans. Rinsed and drained
1 cup of canned corn, frozen or fresh cooked
½ diced red bell pepper
½ diced green bell pepper
Optional: garnish with sour cream, grated cheddar, chopped green onions, cilantro and ripe avocado chunks
Instructions:
In a medium soup pot, brown the beef. Continually break it into chunks. Add the onions and continue to break it up while the onions get soft. (And that’s the hardest part!)
Now dump in all the rest of the ingredients (except toppings) and let it simmer for 30 minutes. You just want it bubbling a bit. Stir occasionally.
Serve warm in bowls or mugs. Top with your extras and you’re ready to eat.
Enjoy!
Cheers,
Zola
