Cinco De Mayo Soup

Cinco de Mayo, a fiesta of flavors and festivity and you guys know I love any reason to host a celebration! America’s favorite holiday for a fiesta is this Sunday and I thought that along with celebrating with margaritas in-hand, I’d share this amazing soup recipe inspired by one of my favorite foods: the taco! This soup is perfectly savory and just light enough to be a staple during the warm weather months! I love whipping this up in the afternoon for dinner after days on the lake or will even bring it to a party in my crockpot! It definitely makes for the perfect fiesta!

Here’s What You’ll Need:

• 1 pound lean ground beef (or ground turkey)

• 4 cloves garlic , minced (or substitute 1 teaspoon garlic powder)

• 2 teaspoons chili powder

• 1 teaspoon ground cumin

• 1 teaspoon salt

• 1/2 teaspoon dried oregano leaves

• 1/2 teaspoon paprika

• 1/2 teaspoon onion powder

• 1/2 teaspoon freshly ground black pepper

• 28 ounce can crushed tomatoes undrained

• 4 ounce can diced green chiles

• 15 ounce can kidney beans rinsed and drained

• 15 ounce can black beans , rinsed and drained

• 17 ounce can corn , drained

• 2 cups low-sodium beef broth

• Avocado (for topping)

• Tortilla chips or Fritos (for topping)

• Sour Cream (for topping)

• Cilantro (for topping)

• Mexican Cheese (for topping)

Instructions:

1. Heat a large soup pot over medium heat.

2. Brown the meat - you may need to remove some grease.

3. Add remaining ingredients and stir to combine.

4. Bring to a low boil, then reduce heat, cover and simmer for 20 minutes. Let the soup get happy. I find the longer the simmer, the more flavorful it is!

5. Stirring occasionally, before serving. Garnish with desired toppings.