Taco Soup III

Ingredients

• 1 pound ground beef
• 1 onion, diced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can corn, drained
• 1 (14.5-ounce) can diced tomatoes
• 1 (10-ounce) can mild enchilada sauce
• 1 (4-ounce) can diced green chilies
• 2 tablespoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. In a large pot over medium heat, cook the ground beef and onion until the beef is no longer pink and the onion is tender, about 5 minutes.
2. Add the black beans, corn, tomatoes, enchilada sauce, green chilies, chili powder, garlic powder, cumin, salt, and pepper to the pot. Stir to combine.
3. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.
4. Serve the soup with desired toppings such as sour cream, shredded cheese, and tortilla chips.

Interesting Facts

• This taco soup is a great way to use up leftovers such as cooked ground beef, canned beans, and canned tomatoes.
• This soup can be made in advance and frozen for up to 3 months.
• This soup is gluten-free, dairy-free, and vegetarian-friendly if you use a plant-based protein such as crumbled tofu instead of ground beef.