National Canned Food Month calls for a flavor-packed celebration! My Southwest Canned Soup Delight! 🍲🥑 Embrace the convenience of canned ingredients with this quick, fuss-free recipe. Think hearty ground hamburger, vibrant veggies, and a kick of zesty Mexican flair. 🌶🧀 Ready for a warm, comforting bowl that proves canned foods can be both convenient and delicious? Let's dive in! 💃🏼🔥
2 lbs Ground Hamburger Meat
1 Sweet Onion
4 cloves Garlic
2 Tablespoons Olive Oil
1 can (26 oz) Ranch Style Beans with Jalapeño Peppers
1 can (15.25 oz) of Whole Kernel Corn
1 can (10 oz) Rotel Diced Tomatoes & Green Chilies
1 can (14.5 oz) Muir Glen Fire Roasted Tomatoes
1 block (16 oz) Mexican Velveeta Cheese
1 package (1 oz) La Tiara Taco Seasoning
2 cups Beef Broth
1 bag Mission Organic Blue Corn Tortilla Chips
1 Avocado
1 bunch Cilantro
2 Limes
In a large pot, sauté diced onion in olive oil until translucent.
Add minced garlic and sauté with the onions for 2 minutes.
Add ground hamburger and one (1) package of the taco seasoning. Brown it along with the onions and garlic. Drain excess fat and return the mixture to the pot.
Add all remaining canned ingredients, including Ranch Style Beans, Corn, Rotel, Diced Tomatoes, and cubed Mexican Velveeta Cheese, into the pot.
Pour in beef broth and sprinkle in second package of taco seasoning. Stir the ingredients together.
Allow the soup to simmer, ensuring the cheese is completely melted and the soup is hot and bubbly.
Serve soup hot, topped with 1 oz Blue Corn Tortilla Chips, a few fresh Avocado slices, and a pinch of chopped Cilantro. Squeeze a wedge of lime over each bowl for a burst of citrusy freshness.
