Wednesday, March 21, 2012

Taco Soup


March is a tricky month, some days are so warm and a sunny, while others can be downright dreary. Today was one of those dreary days, while it was not particularly cold, it was gray, wet, and misty outside. On these unexpected weather days it can be so easy to whip up this delicious soup right in the slow cooker with pantry staples and ingredients you might already have on hand. Beans are a must have staple for every gluten-free home. Everything except for the onion and bell pepper, I already had in my pantry stash. This can also make a wonderful gluten and dairy free meal just by leaving off the toppings.

2 lbs ground beef
1 15oz can kidney beans
1 15oz can pinto beans
1 15oz can black beans
1 red bell pepper
1 onion
1 small can green chillies
1 can corn kernels
1 packet taco seasoning
1 tsp ground chipotle peppers
2 tsp salt
2 tsp cumin
2 tsp Mexican style chili powder
32 oz chicken stock
Optional Toppings: cheese, sour cream, cilantro

Dice the onion and the bell pepper. Add onion and bell pepper to the slow cooker. Drain and rinse all beans and add to the slow cooker. Drain corn and add to the slow cooker. Add all seasonings to the slow cooker. Turn slow cooker on high to get the ingredients started on the cooking process. Meanwhile brown the ground beef and drain the excess oil. Add the cooked ground beef to the slow cooker. Cover with the broth, stir, cover and cook on high for about 4 hours or until the soup has simmered and the ingredients have softened. Serve hot with your favorite toppings and tortilla chips. Enjoy! 

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