OK, this soup is a lot like chili, but not quite.

I made this soup the other evening because I had made taco salad a couple night’s before and had leftover taco seasoned meat in the fridge. So, not wanting to serve taco salad again I decided to try my hand at using the meat in soup form. So, onto the computer I went and found this recipe on the cookingclassy.com site. (A great site BTW.) I made a couple small changes, but this wonderful recipe is thanks to Jaclyn, the creator of this terrific food blog.

Now, I realize it’s summer and serving soup for dinner may not be at the top of your meal plan. But the time of year has never stopped me from serving soup any old time my heart desires. And when it’s as easy to prepare as this soup, all I can say is – bring it on! Especially since Mr. C. and I still had colds and were not functioning on all 4 cylinders. (And yes, most modern cars still have cylinders, despite the rise of electric vehicles. While electric cars don’t use cylinders, the vast majority of internal combustion engines still rely on them for power.) Anyway, not feeling up to par, the time it took to make this soup was thankfully equal to the amount of energy I had to get some kind of dinner on the table.

So, if you too need a recipe for a quick and easy, one dish meal that everyone in your family is bound to love, give this recipe a try.

Well, that’s it for today. But before I leave you to your own devices, let me tell you about the book I just finished. The Dry, written by Jane Harper. Actually, it was my second time reading the book, mainly because I enjoyed Jane’s writing style so much the first time through. Much more interesting and realistic characters than found in many murder mysteries. And a wonderfully original plot. I heartily recommend you give this book a read.

Now, if only I could say the same about reading the Seattle Times. I am so very tired of reading about the cruel, nasty, bigoted, stupid, and ridiculous idiots that are pretending to lead our country to be “great again”. So, do I prefer to read fiction? You bet I do. At this point, reality is scarier than any words jumping out at me from a book.

Peace and love to all.

1 tsp. extra virgin olive oil

½ lb. lean ground beef (or left over taco meat)

½ c. chopped onion

1 clove garlic, minced

1 (14.5 oz.) can diced or crushed tomatoes  

1 c. beef broth

1 T. tomato paste

½ c. water

1 (4 oz.) can chopped green chiles (I use Hatch mild)

2 tsp. chili powder

½ tsp. ground cumin

1 tsp. paprika

¼ tsp. dried oregano

freshly ground black pepper

1 c. frozen or canned corn

1 (14.5 oz. or 19 oz.) can black beans, drained and rinsed

2 tsp. fresh lime juice, opt.

kosher salt, if needed  

Heat the olive oil in a large, covered pan. Add the ground beef or already cooked seasoned taco meat along with the chopped onion, crumbling and stirring occasionally until browned. Add the garlic and sauté for 1 minute.

Stir in tomatoes, beef broth, tomato paste, water, green chilies, chili powder, cumin, paprika, oregano, and black pepper. Cover pot, and simmer for 30 minutes, stirring occasionally.

Add the corn and black beans and cook until heated through. Add additional water to thin soup if desired. Stir in lime juice and taste. Adjust seasoning as necessary.

Serve hot with desired toppings.

Optional Toppings:

Grated sharp cheddar cheese, sour cream, chopped green or red onions, diced avocados, and corn tortilla chips.