Mom's Taco Soup

Submitted by laurenpie

"This recipe is so much better the newer ones that use spice or dressing mixes!! Definitely use good quality, mild California chili powder. OPTIONAL: Serve with sliced avocados. Family Note: This is Mom-mom's recipe, except I increased the spices and added olives and cilantro."

 

• Ready In: 35mins
• Ingredients: 13
• Yields: 6 13 oz bowls
• Serves: 6

ingredients

• 1 lb ground beef
• 1 onion, diced
• 1 garlic clove, minced
• 1⁄2 teaspoon kosher salt
• 1 (14 1/2 ounce) can tomatoes, with liquid
• 1 (14 1/2 ounce) can kidney beans, with liquid
• 1 (14 1/2 ounce) can corn, with liquid
• 1 (6 ounce) can ripe olives, drained and sliced (optional)
• 1 (8 ounce) can tomato sauce
• 1 -2 tablespoon california chili powder
• 1 -2 teaspoon cumin
• 1 beef bouillon cube
• 1⁄4 cup fresh cilantro, chopped

directions

1. Brown beef, onion and garlic in large saucepan with salt. Drain off grease. Add remaining ingredients except cilantro. Bring to a boil, then simmer for 20 to 30 minutes.
2. Serve into bowls, then garnish with fresh cilantro (and optional avocado slices).

Reviews

[puppitypup]

Hubby loves this soup, although I have to use whole canned tomatoes instead of diced since he won't eat a cooked tomato he can actually see. I use the smaller amounts on the spices and garnish with sour cream.

 

[The Spice Guru]

Great! My mom used to make taco soup, too -- this brought back memories. I've been on a soup diet, and this hit the spot quite nicely for a change (except I cheated a bit and served it with Doritos!). Thanks, laurenpie! Made for PAC Spring 2011.