TACO SOUP

What do you cook for the first recipe of your blog? The easiest thing you can think of, that’s what. *In walks Taco Soup.* I’ve been making this soup for years and it always surprises people when I tell them how it’s made, because it tastes like it should be much more complicated, but it’s not. Simply put, it’s a dump soup. You basically just open every can of beans and tomatoes in your cupboard and dump them into the soup pot. The results will make your guests think that you stood over your stove for hours, when in fact, it wasn’t more than 30 minutes. You’re Welcome.

TACO SOUP

1 lbs. Ground Beef
1 15.25 oz. can Corn
1 15.25 oz. can Black Beans
1 15.25 oz. can Pinto Beans
1 15.25 oz. can Tomato Sauce
1 28 oz. can Petite Diced Tomatoes
1 4 oz. can Chopped Green Chilies
1 Tbsp Dark Chili Powder
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1/2 Tbsp Cumin
Salt and Pepper to Taste
1/2 cup Shredded Cheddar Cheese
1/4 cup Sour Cream
2 Tbsp fresh chopped cilantro
Tortilla Chips

In a large soup pot, brown ground beef on medium heat breaking meat up into bite sized pieces. When ground beef is cooked thoroughly, add dark chili powder, garlic powder, onion powder, cumin and salt and pepper. Stir until spices are evenly distributed. Add corn, black beans, pinto beans, tomato sauce, petite diced tomatoes and chopped green chilies. Let simmer for 20 minutes or longer, stirring occasionally. Serve with cheddar cheese, sour cream, fresh cilantro and tortilla chips.

Note: The longer you let it simmer, the more infused the spices will become, so if you have the time, let that sucker simmer for an hour or more, stirring occasionally.

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