Beef Taco Soup with Mexican Rice

Instructions

1. 1

   In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1 cup of chopped onion and cook until translucent, about 5 minutes.

2. 2

   Add 2 cloves of minced garlic and 1 diced jalapeno to the pot and cook for another 2 minutes.

3. 3

   Add 1 pound of ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks.

4. 4

   Stir in 1 packet of taco seasoning, 1 can of black beans (15 oz), 1 can of corn (15 oz), and 1 can of diced tomatoes (15 oz).

5. 5

   Pour in 4 cups of beef broth and bring the mixture to a boil. Reduce heat and let it simmer for 20 minutes.

6. 6

   While the soup is simmering, prepare the Mexican rice. In a separate pot, heat 1 tablespoon of olive oil over medium heat. Add 1/4 cup of chopped onion and cook until translucent, about 5 minutes.

7. 7

   Add 1 clove of minced garlic and cook for another 2 minutes.

8. 8

   Stir in 1 cup of long grain rice and cook for 2-3 minutes, until the rice is lightly toasted.

9. 9

   Add 2 cups of chicken broth, 1/2 cup of tomato sauce, 1 teaspoon of cumin, and 1/2 teaspoon of chili powder. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.

10. 10

    Serve the beef taco soup hot, with a side of Mexican rice.