We had our very first snow of the year, actually of all of 2012! Although it was short-lived, it was fun while it lasted. It put me in the mood for a nice, hearty soup to soothe my soul and warm my bones. Every so often, you need a meal like that to make you smile. To make it even more special, my youngest is home sick with me today and she helped me create this recipe – which makes it all the better. She is my taco expert!
2 lbs of lean ground sirloin beef (92% lean)
1 medium onion, chopped
2 bell peppers, chopped (I used one yellow and one green)
2 teaspoons of ground cumin
1 teaspoon of chipotle chili powder
1 teaspoon garlic powder
Salt and Pepper
1 small (11 ounce) can corn
1 can of dark red kidney beans (low sodium)
1 tablespoon of diced chilis
10 ounce can of diced tomatoes with chilies or a can of diced tomatoes
20 ounces of chicken stock
In a Dutch oven (I use my Le Creuset Dutch oven). Pour a splash of olive oil in the bottom of the pan and turn the heat source to medium. Add the beef, onion and peppers. Break up the meat as you cook it. This should take about 8-10 minutes. Then you will add all of the seasonings. Give it a good stir. Then add the corn, beans, chills, tomatoes and stock. Bring it to a boil and then cover and reduce the temperature to low. Same the stock about 30 minutes into cooking to adjust the seasonings to your taste.
You can easily substitute the ground sirloin for ground turkey. Add or omit the spices you like/don’t. Make this your own 🙂
— Knead to Cook