Easy Taco Soup (Print Version)

# Ingredients:

01 - 1 pound lean ground beef.
02 - 4 fresh garlic cloves, finely chopped.
03 - 2 teaspoons chili powder.
04 - 1 teaspoon ground cumin.
05 - 1 teaspoon salt.
06 - 1/2 teaspoon dried oregano leaves.
07 - 1/2 teaspoon paprika.
08 - 1/2 teaspoon onion powder.
09 - 1/2 teaspoon fresh ground black pepper.
10 - 1 large can (28 oz) crushed tomatoes.
11 - 1 small can (4 oz) diced green chilies.
12 - 1 can (15 oz) kidney beans, rinsed.
13 - 1 can (15 oz) black beans, rinsed.
14 - 1 can (17 oz) corn, drained.
15 - 2 cups beef broth, low sodium.
16 - Tortilla chips for serving.
17 - Sour cream for topping.
18 - Shredded cheese for garnish.
19 - Fresh green onions, chopped.
20 - Ripe avocado, diced.

# Instructions:

01 - Cook ground beef in a large pot over medium heat until no pink remains. Drain extra fat if needed.
02 - Mix in garlic and all seasonings. Pour in tomatoes, chilies, beans, corn, and broth.
03 - Bring mixture to a gentle boil, then lower heat. Cover and cook for 20 minutes, stirring now and then.
04 - Ladle into bowls and top with chips, cheese, sour cream, green onions, and avocado as desired.

# Notes:

01 - Can be made in slow cooker: 4-6 hours on low.
02 - Works great with ground turkey for a lighter option.
03 - Keeps well in fridge for 4-5 days.
04 - Freezes well for up to 3 months.

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