Hearty Taco Soup

By MichaelH

If you like Tortilla soup, this is the soup for you. It is a wonderful spicy soup. I like to garnish this with sour cream and chopped green onions as well as cheese.

**Try even with some crisp bacon crumbles for a twist

Ingredients

• (serve with cornbread)
• 1 lb. ground beef or turkey
• 1 packet taco seasoning mix
• 1 (14 1/2 oz.) can beef broth
• 1 (14 1/2 oz.) can peeled diced tomatoes with garlic
• and oregano (Italian style)(or Rotel Orginal/Hot)
• 1 1/2 tomato cans of water
• 1 (15 oz.) can Ranch Style Beans with
• Jalapenos-undrained.
• 1 (8 oz.) can undrained whole kernel corn, undrained
• 2 small carrots, peeled and diced
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 1 tsp. chili powder
• 1/4 tsp. cayenne pepper
• 1/2 tsp. ground oregano
• salt to taste
• dash Worcestershire sauce
• 1/3 C. uncooked small pasta shells
• grated cheddar or Monterey jack cheese for garnish

Details

Servings 8
Cooking time 30mins

Preparation

Step 1

In large pot brown meat. Drain fat. Mix everything together except pasta and cheese. Bring to a boil, then simmer 5 minutes. Add pasta and continue to simmer until pasta is tender, about 15 minutes. Add more water to adjust consistency, if desired. Garnish with cheese.

I have tried this recipe and made some changes when I cook it. I leave out the cayenne pepper and I get the regular Ranch Style beans. My family doesn’t like hot, spicy foods. Also I noticed that the carrots do not get cooked enough in the short time it takes to stew. So I substitute a small can of carrots. I garnish with cheese in individual bowls, not the whole pot.