Taco Soup
A soup with ground beef, corn, beans and taco seasonings.
Servings: 6
Ingredients
For Soup:
- 2 lbs Ground Beef
- 1 large Onion chopped
- 2 1/2 cups Corn Kernels preferably frozen
- 10 oz Original Rotel
- 2 cups Salsa (I use Pace hot or medium for this)
- 15 oz Can of Red Kidney Beans undrained
- 15 oz Can of Black Beans undrained
- 15 oz Can of Pinto Beans undrained
- 3 cups Water
- 2 Tablespoons Chili Powder
- 2 teaspoons Cumin
- 1 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Kosher Salt (optional)
For Serving:
- Shredded Mexican 4 Cheese Blend
- Crushed Tortilla Chips
Instructions
- In a large soup pot or Dutch oven, over medium heat, saute the ground beef and onion until fully cooked, about 7 to 8 minutes.
- Add the remaining ingredients (corn kernels, Rotel, salsa, red kidney beans, black beans, pinto beans, water, chili powder, cumin, garlic powder, smoked paprika and optional salt).Stir.
- Heat until the soup reaches a low simmer. Cover and continue with low simmer for 40 minutes.
- Stir and serve each bowl with a handful of shredded Mexican 4 cheese blend or any cheese you would serve with tacos. Serve tortilla chips either on the side or crumbled into the soup.
Modifications
I chose and adapted this recipe because it is so physically easy. Not having to rinse and drain the beans is a HUGE help.
I brown the ground beef until it is just cooked through. In a lot of recipes I brown it a little further to get some caramelization but it is unnecessary in this recipe.
The other part that can be a little difficult is opening cans and jars. I just have a handheld can opener but I think an electric may be easier for some people. I also have a jar opener to help pop open the lid of the jars. A few occupational therapists have also given me pieces of Dycem. Dycem is this super cool non slip material that I can use to grip a jar or to twist a lid. I also put it under things to keep them from slipping.