The Humpherys Family

Taco Soup

Source  Internet
Recipe Added:  3/20/2012
2 tsp olive oil
1 1/4 lbs lean ground beef
1 1/2 cups chopped onion
2 cloves garlic, minced (2 tsp)
1/3 cup pepper, chopped (optional)
2 cans diced tomatoes with chiles
1 14-oz can beef broth
1 8-oz can tomato sauce
1 Tbsp chili powder
1 tsp cumin
3/4 tsp paprika
1/4 tsp oregano
1 1/2 Tbsp ranch dressing mix
salt and black pepper to taste
1 1/2 cups frozen corn
1 can black beans, drained, rinsed
1 can pinto beans, drained,  rinsed

Toppings
shredded Mexican blend cheese
chopped green or red onions
diced avocados
corn tortilla strips/chips
In a large pot over medium-high heat, cook ground beef with oil and onion until browned. Add peppers and garlic,  sauté 1 minute longer. Drain excess fat from meat. Stir in tomatoes, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, ranch mix and season with salt and pepper to tastes.

Cover pot and simmer 30 minutes, stirring occasionally. Add corn, both beans and cook until heated through. Add 1/2 cup water to thin soup if desired. Serve warm with desired toppings.
Advanced Preparation
Slow Cooker After browning meat, place all ingredients into a slow cooker and cook on low for 6-8 hours.
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