Taco Soup

Taco Soup

1 3/4 pounds ground chuck
1 large yellow onion, chopped
2 cloves garlic, minced
Two 14.5 oz cans diced tomatoes, with juice
One 15-16 oz can kidney beans, drained
One 15-16 oz can pinto beans, drained
One 15-16 oz black beans, drained
One 15.25 oz can kernel corn, drained
One 14.5 oz can chicken broth
One 1.25 oz pkg. taco seasoning mix

In a large Dutch oven, cook the beef, onion and garlic over medium high heat until browned, stirring until the meat crumbles. Drain well and return the meat and vegetables to the Dutch oven. Stir in the tomatoes, beans, corn, broth, and seasoning mix. Bring to a boil, reduce the heat and simmer, uncovered for 30 minutes.

Serves 10-12

(Recipe: Paula Deen Celebrates!)