Taco Soup

taco soup


1 lb extra lean ground beef, frozen
1 900mL carton low sodium chicken broth
1 680mL can tomato sauce
1 540mL can red kidney beans (rinsed and drained)
1 1/2 c frozen corn
1 large onion, chopped
8-10 cups water
1 T homemade taco seasoning (use more if you want more of a kick)
1-2 c rice (1 c if you like your soup thinner and 2 c if you prefer it nice and thick)

In a large pot, over medium heat, start cooking frozen ball of meat… Breaking it off as it starts to cook. Add broth and continue cooking until meat is completely defrosted and broken apart.
Add the tomato sauce, beans, corn, onion, water and seasoning… Cook over medium heat for 30 minutes.
Add the rice and stir well. Continue to cook for 25-30 minutes, (stirring often so rice doesn’t stick) or until rice is soft.

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