taco soup

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 4 cups beef broth
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (15 ounce) can diced tomatoes, undrained
• 1 cup frozen tortilla chips, crushed
• Optional toppings: shredded cheddar cheese, sour cream, avocado, cilantro

Instructions

1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add ground beef and cook, breaking it up with a spoon, until browned.
3. Add chopped onion and minced garlic and cook for 3-5 minutes, until softened.
4. Stir in taco seasoning and cook for 1 minute.
5. Pour in beef broth and bring to a boil.
6. Reduce heat and simmer for 15-20 minutes, stirring occasionally.
7. Add black beans and corn and simmer for another 5 minutes.
8. Serve hot, topped with crushed tortilla chips and your favorite toppings.

Notes

• For a spicier soup, add a pinch of cayenne pepper or a chopped jalapeno pepper.
• You can substitute ground turkey or chicken for the ground beef.
• To thicken the soup, mash some of the beans with a fork.
• Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• To bake: Pour soup into a baking dish and bake at 350°F (175°C) for 30-45 minutes for a thicker consistency.