1teaspoonChili Powderused Indian chili powder as it is spicer
½ - 1teaspoonPaprika
1teaspoonOregano
1teaspoonCumin Powder
¾ - 1teaspoonSaltadjust to taste
⅛teaspoonTaco Seasoningoptional
½cupcanned Kidney Beans
½cupCannellini Beans
½cupor ½ medium sized Green Bell Pepper chopped½” cubes
½ - ¾cupCorn Kernels
2tablespoonof chopped Cilantro
Garnish
Avocado slices
Onions chopped
Grated Cheese
Sour Cream
Tortilla chips or crumbled taco shells
Lemon or Lime Wedges
Instructions
Saute onion, garlic and then add ground meat.
Saute for few minutes and remove excess fat. . Nature’s Rancher lamb from WholeFoods is lean but still can remove some excess fat.
Add broth, water, a can of diced tomato & jalapeno, spices and bring to a boil. Simmer for 5-10 minutes.
Add beans and continue to simmer for 5-10 minutes or until flavors blend in.
Add some water if the soup is very thick and simmer for few minutes.
Ladle soup into a bowl, garnish with avocado slices, sour cream and tortilla chips. . Cheese is also a good garnish which I left out.
Notes
Protein - Use ground meat of your choice. Ground beef, pork, lamb, goat or chicken.
Broth -If you do not have stock or broth handy, use water.
Veg Protein - For vegetarian version, use any veg protein of your choice or add more beans. Though black beans is usually used in taco soup, red kidney beans is a good substitute. Add a combination of both as veg protein.