Tex-Mex Taco Stoup

All the flavor of a taco in a hearty salsa-spiked stoup, finished with crunchy tortilla chips and cheese.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 1/4 lbs ground beef or turkey
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 (1 oz) packet taco seasoning, or 3 tablespoons homemade
• 2 cups chunky salsa
• 1 (15 oz) can black beans, drained
• 1 cup frozen or canned corn
• 4 cups chicken stock

Salt and freshly ground black pepper, to taste

• Tortilla chips, shredded Monterey Jack, avocado, and cilantro, for serving

Directions

1. Heat the olive oil in a pot over medium-high heat. Brown the meat, crumbling, 5 minutes.
2. Add the onion and garlic and cook 5 minutes, then stir in the taco seasoning.
3. Add the salsa, black beans, corn, and chicken stock. Season with salt and pepper.
4. Bring to a boil, then simmer to meld the flavors and thicken slightly, 12 to 15 minutes.
5. Ladle into bowls and top with crushed tortilla chips, cheese, avocado, and cilantro.

Notes

Based on Rachael Ray’s salsa stoup.