Taco Soup

Ah, the joys of soup. On a day like today, when the rain barely stopped at all, nothing wraps up the evening better than a bowl of soup. And what's more versatile that soup? You can add, omit, and adjust the pot to your family's liking. It gets better the longer it sits or the more you reheat it. You can stretch your ingredients and get the most for your money.Ok, you get it. I dig soup. Such as this one...

Taco Soup

1 small onion, chopped

2 garlic cloves, chopped

1 lb ground beef

salt and pepper

taco seasoning (or your own blend of chili powder, cumin, onion powder, garlic powder, and oregano)

1 can black or kidney beans, drained

1 14.5 oz can diced tomatoes

1 can rotel

1 1/2 cups chicken broth

1 cup frozen corn kernels

In large pot, heat 1 tbs olive oil over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add ground beef, raise heat to med-high and cook until meat is no longer pink. Season with salt and pepper and taco seasoning. Stir in beans, tomatoes, rotel, and chicken broth. Bring to a boil, stir in corn. Lower heat to a simmer and simmer for about 15 minutes. Top with shredded cheese, sour cream, avocado, and tortilla chips.