Such comfort on a rainy day...been our favorite for years...
Servings: (8)
Prep: 15 Mins.
Cook: 30 Mins.


1 lb. lean ground moose, venison, or beef
1 small yellow onion, chopped
1 medium carrot, scrubbed and grated
2 TB dry taco seasoning
1/2 TB chili powder
1 TB dry ranch seasoning
1 14.5-oz. can diced Mexican tomatoes, do not drain
1 14.5-oz. can chili beans, drained and rinsed
1 14.5-oz. can black beans, drained and rinsed
1 15-oz. can tomato sauce
4 cups water
1 tsp freshly squeezed lime juice
1 2.25-oz. can sliced black olives, drained (optional)
1 cup frozen corn kernels
1/2-1 TB diced jarred pickled jalapeƱos, depending on your desired spiciness

--Shredded sharp cheddar cheese
--Lime Crema (1 cup sour cream mixed with 1 teaspoon freshly squeezed lime juice and 1/4 teaspoon lime zest)
--Tortilla chips


In a medium heavy-bottom saucepan, brown the burger over medium-high heat. Add the onions and shredded carrots and continue cooking for 5 minutes, while occasionally stirring. Add the remaining ingredients in order listed. Stir, bring soup to a boil. Cover, and reduce heat to low and allow to simmer for 20 minutes; stir occasionally. 

Ladle soup into serving bowls.

Top each bowl with shredded cheese and a dollop of lime crema, then place tortilla chips on the side. ~ Enjoy! 

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