Three Bean Taco Soup

One of my favorite things to cook in the fall is soup. I always make more than enough, so that I can have leftovers for lunch. I've rarely found a soup that doesn't taste better the day after you make it, and this three bean taco soup is no exception. Growing up in Texas, I've tasted dozens of recipes for taco or "enchilada" soup. I've merged a few recipes I liked and have been making this for a few years now.

**May I add that I have not cooked a meal in probably two weeks with the craziness of school starting. Sadly my meals have all been eaten out or, at best, simply assembled, ie: sandwiches. My poor cutting board was feeling neglected I'm sure. (Please don't judge me; I have had more papers to grade than hairs on my head these days.)

SHOPPING LIST:

-1 lb of ground beef (This can easily be left out for a meatless meal that tastes great.)

-1 can of each of the following: black beans, kidney beans, cannellini (white) beans
-fresh or frozen corn

-1 red bell pepper

-1 small onion

-minced garlic (fresh or jarred)

-salsa

-heavy cream

-chicken stock

-cilantro

-lime

-SPICES: chili powder, cumin, and chipotle powder, and cayenne pepper
Top with:

-Monterrey Jack cheese

-Avocado

-tortilla chips

**I use organic ingredients in my recipes, but this will still taste delicious without organics.

   

1.Saute 1 small yellow onion and three cloves of minced garlic in olive or grapeseed oil.

2. Add 1/2 pound of ground beef, 2 teaspoons cumin, 1 teaspoon chili powder, 1/2 teaspoon chipotle pepper,  1/2 teaspoon cayenne pepper, and 1/2 teaspoon of salt.

3. Brown meat, drain excess fat, and return to the pan.

     

4. Add 1 cup heavy cream (Uhh-huh. That's right...a whole cup.)

 5. Add 4 cups chicken stock and 3 tablespoons of your favorite salsa. Bring to a slow boil. 

     

 6. Lower heat and add one can of each: kidney, black, and cannellini beans.

7. Add 1 chopped bell pepper, 1 cup fresh or frozen corn, and a handful of chopped fresh cilantro. 

Normally I make this with the beans I put on the "shopping list". Today I had pinto beans instead of cannellini in the cupboard, so I used those. Sometimes I make this one of our meatless meals and just use the beans without adding the beef. It's hearty enough that you don't even miss the meat.  Promise.

Don't skip the garnish; it really makes this soup delightful. Squeeze lime and add fresh cilantro, Monterrey Jack cheese, avocado, and tortilla chips to each serving.

I know my poor husband was glad to have a real meal today. Hopefully, I'll get back in the habit. Until then, at least there will be leftovers.

What are some of your favorite fall soups?