Moira Mitchell's Quick and Easy Taco Soup

Ingredients

• 1 pound ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes
• 1 (14.5 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can red kidney beans, rinsed and drained
• 1 (4 ounce) can diced green chilies
• 2 tablespoons taco seasoning
• 1 teaspoon chili powder
• Salt and pepper, to taste
• Shredded cheese, for topping (optional)
• Sour cream, for topping (optional)

Directions

1. In a large pot over medium-high heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is softened, about 8 minutes.
2. Stir in the diced tomatoes, black beans, red kidney beans, green chilies, taco seasoning, chili powder, salt, and pepper.
3. Bring the soup to a boil, then reduce the heat to low and simmer for 15 minutes.
4. Serve the soup with shredded cheese and sour cream, if desired.

Interesting Facts

• Taco soup is a great way to use up leftover ground beef.
• This soup can be made ahead of time and reheated for an easy weeknight meal.
• This soup can be made vegetarian by substituting the ground beef with crumbled tofu.