This is one of my family’s favorite meals that is quick to get on the dinner table and warm you up on a chilly night. It’s also hearty and a healthy way to enjoy the taste of tacos in a bowl. You could also substitute beef broth for the chicken broth if that’s what you have on hand.
Garnish with your favorite toppings or enjoy the soup on its own. Either way, this recipe won’t disappoint your tastebuds.
Ingredients:
1 lb. ground beef
2 Tablespoons of garlic powder
2 tablespoons of onion powder
1 container (32 oz) chicken broth
1 can (14.5 oz) fire roasted diced tomatoes (garlic flavored)
can (15.5 oz) dark red kidney beans drained
1 can ( 15.5 oz) light red kidney beans drained
1 can (15.5 oz.) bushes seasoned black beans
1 envelope (1 oz.) Old El Paso taco seasoning
16.9 oz water
Olive oil to cover the bottom of the pan
Your choice of cheeses such as Mexican or cheddar, tortilla chips, and sour cream for garnish.
Directions
1. In a large stock pot (5 or 6 quart) turn the heat on medium high and add the olive oil, just enough to coat the bottom of the pot.
2. Add the ground beef and break up into small chunks so that it can cook evenly. Add garlic powder, and taco seasoning.
3. Continue browning the meat and add ¼ cup of the water to moisten the mixture, making sure to incorporate all the ingredients.
4. Cook for 5-7 minutes stirring occasionally to make sure the ground beef cooks evenly.
5. Add the diced fire roasted tomatoes and cook for another 7 minutes bringing it to a simmer.
6. Stir in the kidney beans and black beans and continue cooking. Add the remaining water and the chicken broth.
7. Increase the heat and bring the contents to a boil.
8. Decrease the heat to low and simmer soup for 25 minutes.
9. Serve soup, garnishing with cheese, tortilla chips and sour cream (if desired).
Watch the video demonstration of this recipe here
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