Beef Taco Tortilla Soup Recipe
- 1 lb. lean Ground Beef
- 1 Sweet Vidalia or Yellow Onion, chopped
- Olive Oil, as needed
- 2 cloves Garlic, minced
- 2-3 cups Vegetable Stock (depending on thickness preference)
- 1 cup Yellow Corn Kernels
- 4 oz. can diced Green Chilies
- Diced Tomatoes (one 14.5 oz. can)
- Black Beans in Seasoned Sauce (one 15 oz. can)
- Chili Beans or Pinto Beans (one 15 oz. can)
- 1 tbsp. Lime Juice
- 2 tsp. Cumin
- 1 tsp. Chili Powder
- 1 tsp. Smoked Paprika
- Fresh Cilantro, roughly chopped
- Chives, cut small
- Radishes, sliced thin
- Red Onion, minced
- Fresh or Pickled Jalapeños
- Lime Wedges
- Tortilla Chips
- Sour Cream (optional)
- Shredded Cheese (optional)
- Sauté ground beef and chopped onion in a large stock pot with olive oil until meat is fully cooked and onions have softened (about 6-7 minutes).
- Drain into a colander and return to the pot. Add remaining base recipe ingredients and simmer for at least 20 minutes.
- While the soup simmers, prepare desired toppings and serve with optional hot sauce or salsa.
Recipe by Slice of Jess at https://sliceofjess.com/taco-tortilla-soup-recipe/
3.5.3251