Taco Soup

There's nothing quite like a bowl of hot soup to warm you when you're cold.  A bowl of hot, savory, oh so yummy taco soup will do that and then some!  I promise!  Flavors so rich and creamy...well, just give it a try.  Trust me, you'll be glad you did!

It's so easy that you'll find yourself making it on weeknights as well as weekends!  Here's what you'll need:

1 lb. lean ground beef (optional, may replace with ground turkey, chicken or pork, equal amounts)
1 pack taco seasoning (I normally use mild but have been known to spice it up a bit!)
1 pack ranch dressing mix
2 cans black beans
2 cans pinto beans
2 cans kidney beans
1 can corn
1 can tomatoes with green chilies (mild or hot, your choice)
1 onion, minced
1 clove garlic, minced
14 oz. beef broth
2 quarts tomato juice

Options:
Cheddar or Mexican blend cheese, shredded
Sour Cream
Avocado
Tortilla chips

In a heavy bottomed pot, brown beef with onion, until done.  Drain as much extra fat off as possible.  Add remaining veggies, broth and juice as well as spice packets.  Stir well.  Bring to a boil and cook 25-30 minutes, stirring often to keep from sticking.  Serve over a bowl of tortilla chips with a dollop of sour cream, a slice of avocado and lots of cheese.

I served mine with cheesy garlic toast and a side salad.

NOTE:  This freezes well!  If you make too much (not an issue at my house!) or just want to make it ahead, here's your chance.  I'd label it with a three month freezer life!