Taco Soup for the Soul

Taco Soup is our go-to meal when we want something quick, easy, and satisfying.  This soup can be thrown together in about 20 minutes and although it's perfectly delicious the first night, it gets even better as leftovers. Just like with any soup, the spices and flavors have a chance to marry and the dish becomes more flavorful with time.  Customizable.  Inexpensive.  A crowd-pleaser.  You really can't go wrong with this soup.

Play around with the ingredients if you'd like.  Use kidney beans instead of black beans... shredded turkey or chicken instead of ground beef...  add green chiles, olives, jalapenos, chipotles in adobo, red onion...  change up the veggies (hominy, carrots, bell pepper)... the possibilities are endless!

Taco Soup
     *this recipe makes approx. 6 servings

1 lb. ground beef
1/2 yellow onion, diced
1 zucchini, diced
1 clove garlic, minced
2 tsp. cumin
2 tsp. chili powder
salt and pepper to taste
2 cans black beans (do not drain)
2 cans corn (do not drain)
2 cans diced tomatoes (do not drain)

Toppings:
sour cream
shredded cheese
avocado

1.  Brown the beef, onion, and zucchini.  Add the spices and stir.
2.  Add all of the canned items with their juices.  Bring the soup to a boil.  Let it boil for about 5 minutes.
3.  Now it's ready to serve ~ enjoy!

Note: my hubby likes to crumble a handful of tortilla chips into the bowl before adding the soup - he says that's the best way to serve it.  I prefer to dip my tortilla chips into my soup.  Whatever floats your boat! :)