1 lb lean ground beef
1 onion, diced (about 1 cup)
2 recipes homemade taco seasoning, see below (or 2 packets taco seasoning)
2 14.5-oz cans diced tomatoes, undrained
1 15-oz can kidney beans, drained and rinsed
1 15-oz can black beans, drained and rinsed
2 cups frozen corn
2 32-oz cartons chicken broth
sour cream, if desired

1. Heat a large pot over medium heat. Add ground beef, and cook and crumble it until it's no longer pink. Add the onion and cook until it's softened, about 5 minutes. Add the taco seasoning, mixing it in well, and cook for 2 minutes.

2. Add the tomatoes, kidney beans, black beans, corn, and chicken broth. Bring it all to a simmer over medium-high heat, cover the pot, reduce the heat to low, and simmer for 10 minutes. Serve with the sour cream.

Note: this made a giant pot of soup, and was great for left-over lunch today. If you want less soup, you can easily halve the recipe.

Closet Cooking's Homemade Taco Seasoning
(use 2 recipes for this soup)

1 tablespoon chili powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
1/2 teaspoons dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
1 1/2 teaspoons flour (this is my addition)
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