I have this thing for Taco Soup… There is something so warm and comforting about it and I can eat an entire pot by myself if I’m not careful.
The flavor is always amazing and that crunch you get from the tortilla chips is just perfect.
But for some reason I have not made it in YEARS.
I have no idea why. I guess I kinda forgot about it. Until a few weeks ago when I did a bunch of freezer meals. I was cooking up a ton of taco meat and thought to myself, I bet taco soup would be excellent frozen.
Because when isn’t taco soup amazing? It had been so long since I had made it I couldn’t remember where I had a recipe for it so I searched for a new one and came up with an excellent result.
It is everything I had hoped for.
Plus. It’s SUPER easy!
Score 
- 1 lb ground beef
- 1 medium onion, chopped
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 3 cloves garlic, minced
- 1 16 oz can of corn (undrained)
- 1 16 oz. can black beans, drained and rinsed
- 1 14 oz can stewed tomatoes
- 1 14.5 oz can tomato sauce
- 1 14.5 oz can diced tomatoes
- 1 4 oz can diced green chilis
- ½ cup chopped fresh cilantro
- salt and freshly ground pepper to taste
- tortilla chips
- cheese, sour cream, olives, or avocado as garnish
- In a large stock pot or dutch oven, brown the meat with the onion, chili powder, cumin, oregano and garlic.
- Add in the corn, black beans, stewed tomatoes, tomato sauce and chilis.
- Bring to a boil, reduce the heat and simmer about 20 minutes to meld the flavors and then serve topped with cilantro and other accompaniments desired.
TO MAKE THIS A FREEZER MEAL- Simply cool the soup in the fridge until cold. Then pour or scoop into a freezer bag and freeze.
- When ready to eat you can either choose to thaw in the fridge or on the counter until thawed out or place the bag in a pot of simmering water until heated through, about 45 minutes.
- Serve with toppings.
Recipe adapted from: http://www.thewaytohisheartblog.com
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