This tried and true recipe for easy, healthy Taco Soup makes enough to serve a hungry crowd plus have leftovers for later. This simple gluten free, dairy free recipe is made on the stove top and will be your go to comfort food!
Heat a large soup pot or Dutch oven over medium heat. Add ground beef, diced onions and bell peppers. Cook until meat is browned. Drain.
Return to the pot. Add minced garlic and seasonings (chili powder, dried parsley, cumin, garlic powder, onion flakes, paprika, oregano, dill, cayenne pepper, salt, and black pepper) and cook for 2 minutes.
Add remaining ingredients to the pot and stir well. Bring to a boil, and reduce temperature to simmering. Simmer for 90 minutes to 2 hours, making sure to stir occasionally.
Serve with optional toppings if desired.
*You can use any combination of beans, corn, etc. in here. I also love chickpeas, white beans, hominy, and/or yellow corn.*You can use 2 (14 to 15 ounce) cans of diced tomatoes or 1 (28 ounce) can.*As a substitute for the diced green chiles, you can use 1 (10 ounce) can of diced tomatoes and green chiles in place of the 4 ounce can diced green chiles and 1 can of tomatoes.*For a vegetarian version, skip the ground meat and sauté the bell peppers and onions in 1 tablespoon oil. Add an extra can or two of beans (any type).*For a less spicy soup, be sure to use mild diced green chiles. You can also use less cayenne pepper or omit.
Recipe from Living Well Kitchen https://blog.memeinge.com/?p=30648