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1. Heat a large soup pot. Once hot, drizzle with olive oil and sauté onions for 3-4 minutes.
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2. Add ground beef and taco seasoning and use a large wooden spoon (or whatever you have that won't melt) to break up the beef. Continue to stir around to cook the beef evenly.
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3. Add the chopped zucchini. I like to add it a little before the beef is done cooking.
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4. Once the beef is cooked, add corn, black beans, Rotel, tomatoes, jalapeño and water.
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5. Stir and let heat until hot all the way through.
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6. To serve, fill soup bowls, sprinkle with cheddar cheese, crush a handful of tortilla chips over it and give each a dollop of sour cream and some chopped cilantro. The lime can be squeezed over for a little extra "zing."
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NOTE: You'll want plenty of tortilla chips, they're like your "croutons."