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Taco Soup

Ingredients

  • 1 pound ground beef
  • 2 cloves garlic pressed
  • Taco seasoning to taste {I added 1 tbsp +1 tsp}
  • 1/2 large Vidalia onion diced
  • 2 bell peppers chopped {I used 1 red, 1 yellow}
  • 1 15 oz can black beans drained and rinsed
  • 1 15 oz can pinto beans drained and rinsed
  • 10 oz bag of frozen corn
  • 1 15 oz can tomato sauce
  • 28 oz can crushed tomatoes
  • 2 cups broth {beef chicken, or vegetable}
  • olive oil for saute if needed
  • shredded cheese sour cream, and tortilla/wonton strips, for garnish

Taco Seasoning:

  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp oregano
  • 1/4 tsp cayenne {optional}

Instructions

  • Heat a large pot or double boiler over medium heat.
  • Add beef and crumble then cook until browned.
  • Add the onions and bell peppers and saute until softened, about five minutes.
  • Add the garlic and cook for one minute.
  • Finally, add in the beans, corn, tomatoes, broth, and taco seasoning.
  • Turn down heat and let simmer for about 20 minutes, stirring occasionally.
  • Pour into bowls and top with a dollop of sour cream, a sprinkle of cheese, and wonton strips.

Taco Seasoning:

  • Mix all spices together in a resealable jar.
  • Adjust heat {cayenne pepper} according to taste.
  • Add 1-2 tbsp. to recipes for a flavorful kick!