Mexican Taco Soup

Ingredients:

450g of lean ground meat such as beef, turkey, chicken or pork
1 teaspoon of olive oil
1 small onion, chopped
2 tablespoons of Mexican Taco Seasoning
3 cloves of garlic, chopped
1 can of tomatoes
1 can chopped green chilies
2 cans beans of your choice (such as black beans, pinto beans, or red beans)
1 cup frozen corn
3 cups (709 mL) chicken or vegetable broth
2-3 tablespoons chopped fresh dill (optional)
Salt and cayenne pepper or hot sauce (to taste)

Recommended toppings: avocado (or guacamole), diced tomatoes, shredded or crumbled cheese, chopped lettuce or cabbage leaves, sliced ​​jalapeños (chalapa peppers), sour cream, tortilla chips.

Directions:

1. Heat the oil in a large pot over medium-high heat. Add the minced meat and cook until browned (about 5 minutes). While cooking, "crumble" the meat with a wooden spoon.
2. Move the meat to the side. Add the onions and cook, stirring, until softened (about 5 minutes).
3. Stir in garlic and Taco seasoning and cook until fragrant (about 1 minute).
4. Add the tomatoes (along with their juice), canned hot peppers, beans, corn, and stock. Bring to a boil, then reduce heat and simmer for 15-20 minutes. While the soup is boiling, mash the tomatoes with a wooden spoon; stir in the dill.
5. Taste, season with salt and cayenne pepper or hot sauce. Serve with toppings of your choice. Delicious!
Yield: 6 servings
Recipe: inspiredtaste.net