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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 10 |
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We had a big winter storm come through which meant no quick trips to the grocery store. I have had to plan my meals around a pantry and refrigerator clean out. My plan was to make chili for dinner however; I realized that I had some beef stock in the refrigerator that needed to be used up...not wanting it to go to waste, my chili soon became a very tasty soup. I hope you all enjoy. Ingredients:
1 medium onion, chopped |
1 lb ground beef |
3 garlic cloves, minced |
3 (15 ounce) cans black beans, drained and rinsed |
1 (15 ounce) can tomato sauce |
1 (7 3/4 ounce) can jalapeno salsa (i used el pato brand found in the mexican food isle) |
2 1/2 cups beef stock |
1/4-1/2 cup pickled jalapeno pepper, sliced |
1 (2 1/4 ounce) can sliced olives, drained |
1 teaspoon ground cumin |
2 teaspoons dried chipotle powder |
cayenne chili powder |
shredded cheddar cheese or monterey jack pepper cheese |
sour cream |
cilantro, chopped |
Directions:
1. Combine ground beef, onion and can of jalapeno salsa in a stock pot and cook on medium heat until beef is lightly browned.
2. Stir in garlic.
3. Add cans of black beans, beef stock, tomato sauce, jarred jalapeno pepper slices, olives, ground cumin, chipotle powder and cayenne chili powder and simmer for 30 minutes.
4. Top soup with shredded cheese, sour cream and chopped cilantro if desired.
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