Taco Soup

Recipe Instructions:

In a large stockpot, brown the onion in the oil. Add meat and cook till browned. Season with taco mix.
2. Add the salsa, broth, corn, chilies, and the black and pinto beans to the pot. Cook 5–10 minutes.
3. Blend the milk and cannellini beans in a blender or food processor till smooth. Add blended mixture to the pot. Simmer for 15 minutes or so.
4. Season with chili powder, salt, and pepper to taste.
5. Serve with sour cream, shredded cheese, and crushed tortilla chips.

Ingredient List:

1 onion, chopped
1T olive oil
1 lb ground beef or turkey
1 packet taco seasoning
1 large jar salsa or 2 regular size jars
1 can black beans with the liquid
1 can pinto beans with the liquid
2 c chicken broth
2 cans cannellini beans with the liquid
1 can green chilies (optional)
1 can or bag of frozen corn
1 can evaporated milk (not sweetened condensed)
Chili powder

Mix and Taste for Guacamole
2 ripe avocados (or as many as you want)
finely diced onion
finely chopped tomato
fresh lime juice
salt

Shared by Eleanor Dunham, MD, MBA, FACEP
"I developed this recipe after a business trip to Monterey, Mexico. This is a recreation of soup we ate the first night in the hotel. Maybe it was because we were tired from traveling, or excited to be in Mexico, or maybe it truly was a good recipe, but it tasted really good!

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