Taco Soup

Ingredients

• 2 tsp olive oil
• 1 1/4 lbs lean ground beef
• 1 medium yellow onion chopped (1 1/2 cups)
• 2 cloves garlic, minced (2 tsp)
• 1 jalapeno, seeded and finely chopped (optional)*
• 1/2 a bell pepper, seeded and chopped
• 2 (14.5 oz) cans diced tomatoes with green chilies
• 2 (cubes or packets) chicken bouillon
• 1 (packet) taco seasoning mix
• 1 (packet) sazon seasoning
• 3/4 tsp of adobo seasoning
• 1 (8 oz) can tomato sauce
• 6-8 cups (8 oz) water
• 1 tsp of onion powder
• 1 tsp of garlic powder
• 1 dash of red chili flakes
• 1/4 tsp dried oregano
• 1 tsp chili powder**
• 1 tsp ground cumin**
•  3/4 tsp ground paprika**
• 1/3 cup chopped cilantro and 1 Tbsp fresh lime juice (optional***)
• Salt and freshly ground black pepper
• 1 1/2 cups frozen corn or 1 can of corn
• 1 (14.5 oz) can dark red kidney beans , drained and rinsed
• 1 (14.5 oz) can pink beans, drained and rinsed

Instructions

1. Heat a large pot over medium-high heat drizzle lightly with oil.
   
   
2. Add ground beef in a large along with chopped onion, crumbling and stirring occasionally until browned. Add bell peppers, jalapeno and garlic and sauté 1 minute longer.
   
   
3. Drain excess fat from beef mixture.
   
   
4. Stir in tomatoes with chilies, taco seasoning mix, chicken bouillon, 6-8 cups of water, tomato sauce, and spices.  Cover pot with lid and simmer 30 minutes, stirring occasionally.
   
   
5. Add in corn, and cans of beans and cook until heated through. May add an additional1/2 cup water to thin soup if
   desired. Stir in cilantro and lime if using.
   
   
6. Serve warm finished with desired toppings.

Notes

•  *This is for folks who like a kick of spice, just omit if you need a milder soup.
•  **Since we are using a taco seasoning packet mix and sazon seasoning, you can just shake a dah of each the spices into the soup to taste.
•  ***Optional 

Toppings

• Shredded Mexican blend cheese, chopped green or red onions, diced avocados and corn tortilla strips/chips

Nutrition Facts