Taco Soup

• 1/2 pounds Lean Ground Beef
• 2 cloves Garlic, Minced
• 1 Sweet Onion, Diced
• 1 Large Bell Pepper, Diced
• Olive Oil
• 28 ounces, weight Can Of Tomato Sauce
• 1/2 cups Chicken Stock
• 15 ounces, weight Can Of Corn, Drained
• 15 ounces, weight Can Of Black Beans (drained)
• 2 teaspoons Cumin
• 2 teaspoons Chili Powder
• 1/2 teaspoons Paprika
• 1 Tablespoon Cilantro, Chopped
• 1 teaspoon Sugar
• Small Dash Of Cinnamon
• Salt
• Squirt Of Sriracha

1. 1. Brown ground beef.
2. 2. Meanwhile, add garlic, onion, and bell peppers to a stock pot. Saute with olive oil for 5-8 minutes. Salt to taste.
3. 3. Add tomato sauce, chicken stock, corn, beans, and meat to the stock pot. Stir. Add cumin, chili powder, paprika, cilantro, and sugar. Add cinnamon, salt and Sriracha to taste. Stir.
4. 4. Taste and add more spices if needed. (I tend to cook with my taste buds.)
5. 5. Allow to simmer for 30-45 minutes. Garnish and serve. (We garnish with pita chips and cheese. And on a good day, we add avocado.)
6. Side note: If you are making this vegetarian style, add more veggies and beans to compensate for the lack of meat or reduce the amount of tomato sauce. Also, if you like your soup more soupy than hearty, add more chicken/vegetable stock to thin it out.

ground beef, garlic, sweet onion, bell pepper, olive oil, tomato sauce, chicken, black beans, cumin, chili powder, paprika, cilantro, sugar, cinnamon, salt, squirt of sriracha

Taken from tastykitchen.com/recipes/soups/taco-soup-23/ (may not work)