Thursday, October 20, 2011

Taco Soup

This recipe is from the most-recent Penzeys Spices catalog.

1 lb. ground beef or ground turkey
Two 15-oz. cans black beans, drained and rinsed (or about 1 c. of dried black beans that you've soaked overnight and then cooked)
Kernels cut from 3-4 ears of corn (you could also use a 14.5-oz. can of corn, drained)
One 14.5-oz. can (or box) of diced tomatoes, undrained (you could also use fresh tomatoes if you make this when they're still in season)
One 16-oz. jar of salsa
1 pkg. taco seasoning
Chili powder or hot sauce, if desired (we used chipotle powder)
Shredded cheese
Sour cream
Tortilla chips and/or tortillas

Brown the meat in a stock pot. Drain off fat, if needed (we didn't really have any to drain). Add the beans, corn, tomatoes, salsa, and taco seasoning. Add water until the mixture reaches the desired level of soupiness. Cook over medium-low heat for 20-30 minutes. Add chili powder or hot sauce to individual servings if desired. Garnish with cheese and sour cream. Serve with chips and/or tortillas for dipping.

Yum! For some reason, I couldn't find this recipe on the Penzeys site. I think that might be due to the fact that if you made it the way the original directions indicated, it would be so thick you could barely get the spoon in, and it would be really bland. BUT if you make it the way I've indicated above, it's hearty, flavorful, and spoon-worthy. A great fall dinner!

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