This week I was craving soup but also Mexican flavors and that’s when it hit me… taco soup. It’s just like eating a taco without the carbs, and less dishes to clean up. I add some additional seasoning from the taco seasoning packet for additional flavor, and if you’d like there to be more broth, feel free to add more chicken stock. Pro tip: the longer it simmers, the better it gets.

It probably goes without saying that sending your significant other to the grocery store for ingredients can be an invitation to calamity, and probably doubly so if they’re of the other half. My boyfriend was dispatched with a short list, one item being a 4 oz can of green chilies (typically found in the ethnic foods section... I could find it with my eyes closed).

However, he was unable to find them (and now doubts such a product exists at all), and instead came back triumphantly with a mixed can of pickled jalapeños and carrots. I found a way to work the mystery ingredient into the dish, and it came out FANTASTIC so I’m not so mad about it… but it did end up a little spicier than expected, and I felt like a contestant on chopped while trying to figure out said mystery item. He wants to send me to the hardware store as payback, so stay tuned.

This dish is filled with warm spices, savory vegetables, beans and beef, taco filling and comforting with very little effort! Just let your freezer and your pantry do the work for you! I know what you’re thinking… my freezer? Frozen foods get a bad rap, but certain frozen items - like veggies - are a really great thing to have on hand. High-quality frozen veggies are usually frozen right at the peak of freshness so they offer fresh summery flavor even in the fall or dead of winter. This dish also requires some cans dumped into a pot from your pantry. How easy is that? This dish will serve six so feel free to save some for the week for lunches!

You will need:

1 lb. ground beef

1 onion diced

1 4 oz can of green chilies (OR if you like heat, substitute 2 oz pickled jalapeños chopped fine)

2 cups chicken stock

1 28 oz can diced tomatoes (I prefer petite)

3 tbsp taco seasoning

2 14 oz cans black beans drained

1 cup frozen corn

1 green pepper diced

1 red pepper diced

Optional toppings:

Cheese, sour cream, green onions, cilantro, avocado, hot sauce.

Ready for how easy this is? In a large soup pot or dutch oven, brown the beef and onions. Add remaining ingredients and simmer for at least 30 minutes. Serve with toppings. I’m not making this up, it’s that easy and tastes incredible.