Beefy Taco Soup

By cooksalot

Ingredients

• Essential Toppings:
• 1 pound ground beef
• 1 large yellow onion, diced
• Vegetable oil for sauteing
• 4 cloves garlic
• 1 tablespoon Chile powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Onion Powder
• 1/4 teaspoon Garlic Powder
• 1 and 1/2 teaspoons Oregano
• 1 teaspoon Salt
• 3/4 teaspoon Black Pepper
• A dash (or more) of Cayenne Pepper
• 1 and 1/2 teaspoons Worcestshire Sauce
• 4 cups Chicken or Beef Broth
• 3-4 cups Potatoes, cubed
• 1 and 1/2 cups Corn, frozen or canned, drained
• 1/3 cup Fresh Parsley, chopped
• Sharp Cheddar Cheese, shredded
• Shredded Lettuce
• Sour Cream
• Optional Toppings:
• Tomato, diced
• Onion, diced
• Salsa
• Avocado/Guacamole
• Tortilla Chips

Preparation

Step 1

1. In a large skillet brown the beef, breaking it apart as it cooks. At the same time in a large sauce pan or soup pot saute the onion in enough vegetable oil to cover the bottom of the pan, until soft and tender. In a small bowl measure out and combine all of the dry spice ingredients together. Add garlic, and all of the spices to the onion. Continue to saute for five minutes, adding a little more oil if the onion and spices start to stick to the bottom.
2. Drain the grease from the beef. Add the Worcestershire and beef crumbles to the pot. Combine well with the onion/spice mixture. Add the broth, potatoes, corn and parsley. Simmer for 20-25 minutes until potatoes are tender. Halfway through taste and adjust seasonings, adding more spices if needed.
4. Serve with generous amounts of fixin’s!