Something about a warm, but loaded soup during rainy or cold days. It makes me feel full and cozy.
So taco soup is something I’ve been working to perfect for a while. I’m not one to follow recipes very well and I like meals where I can throw things together real quick and call it a day. That’s why soup has been a go-to for me.
I haven’t always loved cooking, but I’m slowly starting to appreciate making my meals everyday. To ease into cooking at home, big meals that are easy to make with lots of left overs have been a good way to get into cooking without putting too much pressure on things.
So this soup. I’d say it’s my specialty. I didn’t invent taco soup… but I make it pretty good and it’s a great staple in our home.
TACO SOUP FOR THE SOUL
olive oil (or butter)
1 onion finely chopped
1 green bell pepper finely chopped
1 lb ground beef (or whatever meat you want or no meat, it’s your soup!)
1 can corn
1 can red beans - drained and rinsed
1 can diced tomatoes (or you can dice a tomato)
salt to taste
chili powder to taste (you can’t have too much)
Sauté onion and bell pepper in olive oil on high heat until browned.
Add meat and cook thoroughly.
Add broth, corn, beans, tomatoes, salt, and chili powder.
Give it a stir and bring to a boil.
Let simmer on low heat for about 15 minutes.
Serve it up, save the rest.
Add cheese and sour cream on top (and maybe some Fritos if you’re feeling crazy).
Makes about 7 servings.