Taco Soup, a Fresh Take on a Family Favorite that’s Done in 20 Minutes
- Cook Time: 20 mins
- Total Time: 20 mins
Ingredients
Scale
- 1 pound ground beef
- 1 medium diced onion
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (15 1/2-ounce) can pinto or kidney beans
- 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
- 1 (15 1/2-ounce) can chicken broth
- 1 cup frozen sweet corn
- black olives, drained and sliced, for toppings
- green olives, sliced, for toppings
- corn chips, for toppings
- sour cream (or plain yogurt), for toppings
- diced tomoatoes, for toppings
- grated cheese, for toppings
- chopped green onions, likely for adult toppings
- Pickled jalapenos, likely for adult toppings
Instructions
- In a large pan, brown the beef and onions until it’s browned.
- Add the spices and stir.
- Next combine the beans, tomatoes and chicken broth then bring to a boil. Reduce the heat and allow to simmer for about 5 minutes.
- Add the corn during the last minute and bring back to a boil (the cold corn will likely cool the whole thing off) before removing from the burner.
- Serve with any combination of toppings your crew will enjoy.