Taco Soup Bowl (Print Version)
# Ingredients:
01 -
1 large can (28 oz) crushed tomatoes.
02 -
1 pound lean ground beef.
03 -
1 small can (4 oz) diced green chilies.
04 -
1 can (15 oz) black beans, rinsed.
05 -
1 can (15 oz) kidney beans, rinsed.
06 -
1 can (17 oz) corn, drained.
07 -
2 cups beef broth, low sodium.
08 -
4 fresh garlic cloves, minced.
09 -
1 teaspoon ground cumin.
10 -
1/2 teaspoon onion powder.
11 -
1/2 teaspoon dried oregano leaves.
12 -
1/2 teaspoon paprika.
13 -
1/2 teaspoon fresh ground black pepper.
14 -
2 teaspoons chili powder.
15 -
1 teaspoon salt.
16 -
Shredded cheese for garnish.
17 -
Sour cream for serving.
18 -
Fresh green onions, sliced.
19 -
Ripe avocado, cubed.
20 -
Tortilla chips for topping.
# Instructions:
01 -
In a big pot, cook the beef over medium heat until it's fully browned. If there's too much grease, drain it.
02 -
Combine the garlic, spices, tomatoes, beans, chilies, corn, and broth. Stir everything together.
03 -
Let the mixture boil gently, then reduce the heat. Put the lid on and cook for about 20 minutes, giving it an occasional stir.
04 -
Spoon it into bowls and top with avocado, cheese, sour cream, green onions, and chips however you like.
# Notes:
01 -
You can make this in a slow cooker—set on low for 4-6 hours.
02 -
Try it with ground turkey for a lighter meal.
03 -
Stores in the fridge for 4-5 days just fine.
04 -
Freezes great for up to 3 months.