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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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If you can run a can opener, you can easily prepare this delicious soup! It's a family favorite, adapted from a recipe by Jan Olpin, that's tasty, quick-to-make, and freezes excellently! Ingredients:
1 lb ground beef |
1 cup diced onion |
4 cups chicken broth or 4 cups beef broth |
1 (14 ounce) can diced tomatoes |
1 (15 ounce) can corn |
1 (15 ounce) can black beans, undrained |
1 (16 ounce) can chili beans, undrained |
1 (4 ounce) can diced green chilies |
1/4 teaspoon cumin |
1/2 teaspoon oregano |
1/2 teaspoon chili powder |
1/2 teaspoon garlic powder |
1/4 cup masa harina |
3/4 cup water |
Directions:
1. Saute ground beef and onions together until meat is browned and onions are tender; drain fat from pan.
2. Combine meat and onions in stockpot with remaining ingredients, except for masa harina and 3/4 cup water; simmer for thirty minutes to blend flavors.
3. Shake or stir together masa harina and water to make a smooth paste; gradually stir masa paste into soup; cook and stir soup until slightly thickened.
4. Place a small handful of crushed taco chips into each serving bowl, ladle soup over the chips, then top with shredded cheese and a dollop of sour cream.
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