Tex-Mex Taco Soup

This recipe is a guideline for a taco soup that can be made with items you have in your pantry, refrigerator, or freezer. Don't have an ingredient? Use what you have. It will still be delicious.

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PREP: 10 min.

45 minutes serves 6-8

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Ingredients:

1 pound 92% Lean Pre Ground Beef
1 Taco Seasoning Packet (or homemade spice blend below)
2 Tbsp olive oil
1 onion (any color), chopped
1 bell pepper (any color), chopped
1 jalapeno, seeded and chopped
1 can diced tomatoes
1 can tomato sauce
6 cups boiling water or stock
1 can corn kernels, drained
1 can black beans, drained
1 can pinto beans, drained

Homemade Taco Seasoning:

2 Tbsp chili powder
1 Tbsp cumin
1 tsp garlic powder
1 tsp paprika
1 tsp kosher salt
⅛ cayenne
1 Tbsp dried Mexican oregano

For garnish/serving:

Green onion, chopped
Cilantro
Sour cream
Tortilla strips/chips
Lime wedges
Hot Sauce

1. Heat oil in a large, heavy-bottom pot. Add beef. Break up while cooking until well browned (appx 5 minutes) 
Add onion and cook, stirring occasionally, until translucent (appx 5 minutes) 
Add spice blend and stir constantly for 1 minute to toast spices.  
Add tomatoes and tomato sauce. Scrape any brown bits from the bottom of the pot. Stir to combine and bring to a simmer.  
Add approximately half the water/stock. Return to simmer.  
Stir in beans and corn. Return to simmer for 15 minutes. Add more water/stock to desired consistency.  
Taste and adjust seasoning as desired. (Fresh lime juice and hot sauce add a lot!) 
Note: This recipe is super adaptable! Don’t have an ingredient? Just leave it out! For spice blend: double an ingredient you do have to compensate (except cayenne!). Try not to skip more than 4 or 5 ingredients at one time. Enjoy!