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Mmmmmm! This taco soup turned out so good, and it was easy to make too! About 20 to 30 minutes of preparation time from start to finish, and then another half hour to simmer! So simple. Ready?

for the soup:

2 lb. lean ground beef

1 medium onion, chopped

3 large cloves garlic, chopped fine

3 Tablespoons chili powder

2 Tablespoons cumin

2 Tablespoons dry oregano

1 Tablespoon smoked paprika

1 Tablespoon onion powder

1 teaspoon garlic powder

28 oz. can petite diced tomatoes + juice from can

1/4 cup red wine vinegar

1 (15 oz.) can pinto beans, drained and rinsed well

32 oz. low sodium chicken stock or broth (beef will work too)

1/3 cup brown sugar

2 Tablespoons sriracha hot sauce

Brown meat and onion in a large, heavy pot. Drain. Add garlic, chili powder, cumin, oregano, paprika, onion, powder, and garlic powder. Cook an additional minute, or until garlic and spices are fragrant. Add tomatoes, vinegar, and beans. Stir well. Add stock, brown sugar, and hot sauce. Bring to boil and then reduce heat and simmer gently, uncovered, for 30 minutes.

suggested toppings:

shredded cheddar or pepper jack cheese

sour cream

fresh tomato chunks or salsa

fresh jalapeno slices

fresh cilantro

hot sauce

tortilla chips

hot sauce, to taste

Enjoy!

~Melissa