SANDRA'S TERRIFIC TACO SOUP

Such comfort on a rainy day...been our favorite for years...

Servings: (8)

Prep: 15 Mins.

Cook: 30 Mins.

INGREDIENTS

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 jalapeños, depending on your desired spiciness

Toppings:

--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

METHOD

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!