Taco Soup

This soup might just be my kids' favorite meal. My daughter actually eats the soup, and my son really, really, really likes the tortilla chips. He might eat a few of the beans in the soup as well. You might call this taco chili as well. It's quick, easy, and incredibly filling. It's also extremely versatile.

To start off, you brown some ground beef and onions. I add in some veggies here, too. Zucchini is great in soups like this because it is so mildly flavored and absorbs other flavors. Then add seasonings (taco seasoning, or others of your choosing), some cans of stuff, some beef broth, and let it simmer. Yup, that's it. Top with cheese and tortilla chips for a delicious, filling, and fairly healthy meal. 

Ingredients:

1 tablespoon olive oil

1 small onion, chopped

1/2 to 1 lb of ground beef

zucchini, carrots, celery, or other yummy veggies, diced (optional)

1 packet of taco seasoning

2 cans kidney beans

1 can of sweet whole kernel corn

1 small can of diced green chilies (optional)

1 can of diced tomatoes

2 c. beef stock or water

First, cook ground beef, onion, and any veggies in olive oil in a big soup pot. When beef it cooked through, add taco seasoning and stir well. Add 2 cans of kidney beans (I drain them, but you don't have to. If you don't drain them, don't add the beef stock/water later.), a can of corn, a can of diced tomatoes, and some diced chilies (or a can of Ro-Tel is awesome, too.) Add enough water or beef broth/stock to replace the water drained off the beans (about 1 1/2 to 2 cups). Bring to a boil. Let simmer for about 20 minutes. Serve with cheese and chips. Devour.