Easy to make, taco soup really hits the spot on a cold, wet day like today. A friend introduced me to this soup and a similar recipe a couple of years ago when she made it for my birthday. It’s been a favorite ever since. Looking forward to dinner tonight
1 lb ground beef
1 c coarsely chopped onion
2 garlic cloves, minced
1 (16 oz) cans light red kidney beans, rinsed and drained
1 (16oz) can black bean, rinsed and drained
1 (15 oz) can petite diced tomatoes and jalapenos, undrained
1 (14.5 oz) can diced tomatoes and mild green chilies, undrained
2 c frozen yellow and white whole kernel corn
1 (1 oz) envelope taco seasoning mix
¼ tsp salt
¼ tsp pepper
2 Tbsp chopped fresh cilantro
Toppings: sour cream, chopped fresh cilantro, cheddar cheese, Fritos
Brown ground beef, chopped onion, and garlic in a large pot over medium-high heat, stirring often, 10 to 12 minutes or until meat crumbles and is no longer pink and onion is softened; drain.
Stir in beans, next 8 ingredients, and 4 cups of water (one can of beef broth can be substituted for equal amount of water if desired). Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 30 minutes or until thoroughly heated. Stir in cilantro just before serving. (I usually brown the ground beef and then place the remaining ingredients in a crock pot set on low. Soup’s ready in four hours or after work.)
Serve soup with desired toppings.
Serves ten. (Makes great leftovers and freezes well.)
Looking forward to eating a bowl of taco soup in front of a roaring fire tonight…a good way to end the week!
Originally posted in January 2013.