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Taco Soup

5 from 3 votes

Ingredients
  

Soup:

  • drizzle of olive oil
  • 1 yellow onion chopped
  • 1 lb. ground beef
  • 1 taco seasoning packet check pkg. and make sure it's used for 1 lb. meat
  • 2 small zucchini chopped (optional)
  • 1 can of corn whole kernels
  • 1 can of whole black beans rinsed
  • 1 can Rotel tomatoes
  • 1 can diced petite tomatoes
  • 1 jalapeño optional (diced and seeds removed)
  • 1 C. water add more or less depending on how much soup you want to make

Add-in options:

  • tortilla chips you HAVE to use these
  • grated cheddar cheese optional (but amazing)
  • sour cream optional (but amazing)
  • cilantro optional
  • lime slices optional

Instructions
 

  • 1. Heat a large soup pot. Once hot, drizzle with olive oil and sauté onions for 3-4 minutes.
  • 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.
  • 3. Add the chopped zucchini. I like to add it a little before the beef is done cooking.
  • 4. Once the beef is cooked, add corn, black beans, Rotel, tomatoes, jalapeño and water.
  • 5. Stir and let heat until hot all the way through.
  • 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."
  • NOTE: You'll want plenty of tortilla chips, they're like your "croutons."