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Taco Soup

You know how I feel about soup.

So here's another one for ya - most kids like it, and it's a reasonably healthy, affordable option for dinner.  We first did it for a freezer meal, and the original recipe we tried was ridiculously salty - lots of packaged things with lots of sodium.  So I've tweaked it, and here's what I came up with:

1 lb. ground beef or turkey, browned and drained, or cooked, shredded chicken
1 medium yellow or white onion, diced
1 pkg. taco seasoning (look for one with the fewest ingredients or make your own)
½ c. water
2 15-ounce cans petite diced tomatoes
1 15-ounce can tomatoes with chiles
2 8-ounce cans tomato sauce
1 15-ounce can whole kernel corn, drained (or throw in 2 cups of frozen)
2 15-ounce cans kidney beans, drained and rinsed
1 15-ounce can black beans, drained and rinsed
1 15-ounce can pitted ripe olives, drained (optional - none for me, please)
1 14.5 ounce can chicken or vegetable broth (Swanson Natural Goodness)

Have on hand: garnishes such as shredded cheddar, chopped avocado, sour cream, tortilla chips or baked tortilla strips, fresh cilantro, fresh lime slice

In a Dutch oven or large saucepan over medium-high heat, brown ground beef with onions until meat is no longer pink. Remove from heat and drain. Stir in taco seasoning with ½ c. water. Add tomatoes, tomato sauce, corn, beans and broth. Stir to combine. Cool completely, and freeze in freezer-safe containers or storage bags, leaving room for expansion. Include a can of olives, if desired.

To prepare: thaw in fridge and reheat until simmering. Serve with garnishes.
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