Easy Taco Soup

This is a quick & easy soup that freezes and reheats well. You can omit the beans and corn if they don't agree with you, add jalapenos if you like it spicy, or change it up however you like!

You'll find most of the recipes I share here don't have exact ingredients or ingredient amounts because I tend to cook with what I have on hand. I also don't want you to feel bound to the amounts I list on recipes such as soup because these amounts are for my family's tastes and you should adjust them to match yours!

EASY TACO SOUP

2 lbs ground beef

1 tbsp pink salt (or other coarse salt)

1 tbsp chili powder

1 tbsp cumin

2 cloves garlic or 1 tsp garlic powder

1 sweet onion, diced

2 bell peppers (any color), diced

16 oz jar of salsa or 1 can Mexican style lime & cilantro Rotel

32 oz chicken broth

1 can of black beans

1 cup frozen or canned corn

Toppings if desired:

sour cream, avocado slices, diced red onion, shredded cheese, black olives,

green onions, cilantro, limes or lime juice, tortilla chips

Brown ground beef in large pot. Season with salt, chili powder, cumin, & garlic.

Add onions and peppers. Cook until they start to soften.

Add salsa & chicken broth.

Bring to a boil, then simmer for 15 minutes.

Add black beans and frozen corn. Simmer a few minutes until corn is heated through if using frozen.

Taste and add more spices and salt as needed. If it needs a little something, it's almost always salt and maybe a squeeze of lime juice!

Serve with toppings as desired!