Taco Soup

 

Spicy Taco Soup

Kaliste Kimball

If any of you keep up with my blog, you will realize that we are OBSESSED with spicy and Mexican-food-themed dishes. We love the bold flavors, and also the spicier the food the more it helps rev your metabolism, so we never complain!

Ingredients

1 lb. grass-fed ground beef

6 cups water

1 packet taco seasoning

1 tsp cumin

1 tsp red cayenne pepper

1 extra large (or 2 regular sized) cans of organic diced tomatoes (in water or in tomato juice)

2 cups organic GMO-free corn

2 cans organic black beans

1 can organic red kidney beans

2 chopped jalapeno peppers

Instructions

Place water, cumin, red pepper, and taco seasoning in LARGE soup pot on medium heat.

Brown beef on med-high heat until fully cooked, making sure to break apart any large chunks. Take cooked beef off of stove while hot and pour all contents of pan into a strainer. Rinse beef thoroughly with hot water, removing all excess fat. 

Pour beef, corn, beans, tomatoes, and chopped peppers into pot and bring to boil. Once boiling, bring down to a simmer and let cook for one hour.

Serve with 2 tbsp nonfat greek yogurt (optional) to make soup creamy.