Hello, hello! We were having perfect spring weather for a little while, but now it’s feeling more like winter — for us desert dwellers, anyway. But that’s fine, really, since I’m so not ready for summer. And, the cooler weather gives me a chance to prepare soup again, which I absolutely love! So for Sunday dinner, I made a nice big pot of spicy taco soup, and it definitely warmed us all up! Plus, we’ll be having plenty of leftovers during the week, which makes getting everyone fed a lot easier for me!
I really enjoy making soup. Not only is it comforting to eat, but I find that it’s comforting to make, as well. And taco soup is maybe the only soup that everyone in the family really likes. They’ll eat other kinds of soup, but even the picky eaters in the bunch actually like this one. It’s also very versatile. You can make it spicy or keep it mild — whatever works best for you. I make our taco soup thick, but it can be thinned out by adding a little more water, and the flavor doesn’t change.
Oh, I also add cinnamon! Since this recipe is so close to chili, and I make our chili with cinnamon, it goes in the soup too.
- 2 pounds ground beef
- 1 28-oz can crushed tomatoes
- 1 28-oz can diced tomatoes
- 1 small can of black beans, rinsed and drained
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 Anaheim pepper, diced
- 1 jalapeno pepper, diced
- 1 large yellow onion, chopped
- 3 gloves garlic, chopped
- 1 tablespoon chili powder
- 1 tablespoon cinnamon
- pinch of red pepper flakes
- 2 tablespoons of your favorite salsa
- Salt and pepper, to taste
- Avocado and cheese for garnish