Beef Taco Soup Recipe

• 1 tablespoon olive oil
• 1 yellow onion, finely chopped
• 1 1/2 pounds organic ground beef
• 2 (15-ounce) cans diced fire-roasted tomatoes with juice
• 1 (15-ounce) can black beans, drained and rinsed
• 2 4-ounce) cans diced mild green chiles, drained
• 3 cups chicken broth
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• Grated zest and juice of 1 lime
• Kosher salt
• 14 cup chopped fresh cilantro
• Lime wedges
• Shredded Monterey jack cheese
• Sour cream
• Chopped cilantro
• Tortilla chips

1. In large saucepan or pot, warm the oil over medium heat.
2. Add the onion and cook, stirring, until tender, about 5 minutes.
3. Add the beef and cook, stirring, until browned, about 5 minutes.
4. Drain off any fat, if any.
5. Add the tomatoes, beans, chiles, broth, chili powder, cumin, lime zest and juice, and 2 teaspoons salt and stir to mix well.
6. Cover and bring to a boil over medium-high heat, then reduce the heat to low and simmer, partially covered, until the soup thickens, 3040 minutes.
7. Serve the soup topped with any or all of the garnishes, and serve right away.

olive oil, yellow onion, ground beef, tomatoes, black beans, green chiles, chicken broth, chili powder, ground cumin, lime, kosher salt, fresh cilantro, wedges, cheese, sour cream, cilantro, tortilla chips

Taken from www.chowhound.com/recipes/beef-taco-soup-31500 (may not work)