Taco Soup

Nothing is more warming on a cold winters day then soup. This soup is doubly warming as it has a bit of spiciness to it. Warms the heart and soul! Taco’s, were are a favorite in my house, are turned into a yummy, hardy soup. Little meatballs are seasoned and baked, then tossed into a soup with two types of beans, corn and tons of flavor!

One Year Ago: Spaghetti with Sausage and Fennel
Two Years Ago: Anti-Pasta Salad

What You Need:

1 large onion
3 cloves garlic
28 ounce can crushed tomatoes
2 cups salsa
15 ounce can diced tomatoes
1 c chicken stock or water
1 lb ground beef
1 c frozen corn
1 can pinto beans
1 can black beans
½ tbs Worcestershire sauce
1 egg
1 tbs chopped cilantro
¼ c taco seasoning (1 package)
1/3 c bread crumbs
1 tbs cumin
Olive oil

What To Do:

Diced 2/3 of the onion and toss into a soup pot with a tbs of oil. Finely mince the remaining 1/3 of an onion and place it in a bowl with the ground beef. Mince the garlic and place half in the soup pot with the onion and the other half in the bowl with beef. Cook the onions and garlic over medium heat until softened. Then add in the tomatoes, beans, stock and frozen corn.
To the bowl with the ground beef, add in the egg, chopped cilantro, taco seasoning, cumin, and Worcestershire sauce. Form into meatballs; bake 400 for about 15 minutes. Toss into hot soup and serve with sour cream, pico de gallo, cheddar cheese, tortilla strips etc.