Taco Soup

Another recipe using leftover taco meat!  When I make taco soup it's like when I make chili.  I don't think I've ever made two batches the same.  I hope you enjoy this recipe.

Instead of regular canned pintos and white beans, I tried these two products.  They added just the right zip.

1 T. olive oil

1 large yellow onion, chopped

2 jalapenos, seeded, sliced lengthwise and then sliced in half circles

1/2 t. salt

1 t. minced garlic

1 t. ground cumin

1 t. chili powder

1 T. taco seasoning

1/2 pound (or 2 cups) leftover (cooked) seasoned taco meat

1 small can whole kernel corn

1 can petite diced tomatoes

1 can Rotel tomatoes

1 (6 oz.) can tomato paste

2 cups beef broth

1 can Bush's Southern Style White Beans

1 can Bush's Southwest Zest Sidekick Beans

1 T. apple cider vinegar

Garnishes: chopped cilantro, shredded cheddar cheese

In a large Dutch oven, heat olive oil over medium-high heat.  Add onions, jalapenos, and salt.  Let cook, stirring occasionally, until onions become translucent and peppers soften.  Stir in garlic.

Reduce heat to medium, and add cumin, chili powder, and taco seasoning.

Next, stir in the taco meat.

Stir in the next seven ingredients and bring the soup to a gentle simmer.

Let soup simmer on low heat for an hour or two, stirring every now and then so it doesn't stick.  Just before serving, stir in vinegar.  This adds a nice kick of freshness!  If you'd rather, you can add lime juice instead.

Ladle into bowls and garnish with your favorite taco toppings.

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