Sheree's Homemade Cooking Made Easy

This taco soup recipe is a family favorite that I cook all year long. This recipe is a really simple one to make and one that you can make and leave in the slow cooker on warm for the day. You will need the following ingredients:

Southwestern Taco SoupPhoto bySheree

Recipe:

1/2 pound of ground chuck

1/2 of an onion, diced

2 cloves of garlic, minced

2 15 oz cans of chili beans

1 cup of frozen corn

2 teaspoons of chili powder

1 teaspoon of cumin

15 oz can of fire roasted tomatoes

15 oz of tomatoes, diced or pureed

2 cups of beef broth

salt and pepper to taste

garnishes: tortilla strips, sour creamm, shredded cheese, avocados

Brown the brown beef in a dutch oven or a heavy bottomed pan and drain.

Southwestern Taco SoupPhoto bySheree

Add the diced onion and garlic and cook until the vegetables soften. This should take 3 – 5 minutes.

Southwestern Taco SoupPhoto bySheree

Then add the undrained chili beans, tomatoes, corn, cumin, salt, pepper, chili powder and the beef broth and bring the soup to a boil. Reduce the heat and simmer for 25 – 30 minutes. Tip: You can use water and beef bouillon instead of the beef broth. Enjoy!

Southwestern Taco SoupPhoto bySheree

Note: You can add this to the slow cooker, just make sure to cook the ground beef before adding all the ingredients to the slow cooker. This is also a great soup recipe to take to a large gathering as it stays fresh all day in the slow cooker.

I like to serve this soup with some tortilla strips, sour cream, cliantro and some shredded cheese.