I brought this soup to a staff luncheon, and it was a big hit. Lots of great flavour, and it teams well with my cornbread recipe. I add jalapenos and corn chips to mine with a dollop of plain yogurt for extra protein that's low-fat.This soup will fill you up and warm the soul. It's so good! Recipe is from The Pioneer Woman. Link is HERE. This recipe serves 6-8
Ingredients
1-1/2 lb ground beef (you can also use ground turkey)
1 yellow onion, chopped
3 cloves garlic, minced
1 jalapeno, chopped (you can remove the seeds for less heat)
2 (14.5oz) cans fire roasted tomatoes
1 packet taco seasoning
1 (4oz) can green chiles
1 qt. chicken broth
1 (15oz) can pinto beans, drained and rinsed
1 (15oz) can black beans, drained and rinsed
1 (15oz) can of corn, drained
Kosher salt, to taste
Sour cream (or plain yogurt) for serving
Extra add-ins if desired: corn chips, chopped cilantro, grated cheese, pickled jalapeno
Directions
1. Heat a large Dutch oven over medium heat. Add the beef and onion and cook, stirring to break the beef into small pieces, until it is no longer pink and the onion is softened, 6-8 mins.
2. Stir in the garlic and jalapeno, if using and cook, stirring for two mins.
3. Stir in the tomatoes, taco seasoning, green chiles, chicken broth, corn, pinto beans, and black beans. Bring to a boil over med-high heat. Reduce the heat to med-low, partially cover and cook, stirring occasionally, until the flavours meld, about 20 mins. Season with salt to taste.
4. Serve with desired toppings.
