Taco Soup Dinner

BFL Logo 150 Author: Canadian Living Credits: BFL Logo 150

This very thick soup makes a hearty meal. Increase the number of servings by adding a scoop of hot cooked brown or white rice to each bowl. The recipe comes from Clare Briggs from Northumberland County. Clare says that this is a great cook-ahead and heat-up dinner — and anyone who has tried the soup agrees.

  • Portion size 6 servings
  • Credits : © CanadianLiving.com

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 lb lean ground beef
  • 1 cup chopped onion
  • 1 clove garlic minced
  • 1 can diced tomatoes
  • 1 can black bean drained and rinsed
  • 1 can tomato sauce
  • 1 can corn with juice
  • 3/4 cups water
  • 2 tablespoons chili powder
  • 1 1/2 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon red pepper flakes
Toppings:
  • low-fat sour cream
  • Cheddar cheese shredded
  • taco shell crumbled

Method

In large heavy pot, heat oil. Add ground beef; brown well. Add onion and garlic; cook for 5 minutes. Stir in tomatoes, beans, tomato sauce, corn, water, chili powder, salt, ground cumin and cayenne pepper. Bring to boil. Reduce heat to low; cook for about 30 minutes. Taste and adjust seasonings as desired. Spoon 2 cups (500 mL) soup into each soup bowl.

Toppings: Top each serving with 2 tbsp (25 mL) sour cream, 1 tbsp (15 mL) cheese and 1 crumbled taco shell.

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Taco Soup Dinner

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