Taco Soup

Serves: 8-10     |     Prep: 5 min     |     Cook: 55 min     |     Ready: 1 hr


1 lb. ground bison or lean ground beef
2 tsp. extra virgin olive oil
1/2 onion, chopped into small pieces
2 tsp. minced garlic
4 c. organic beef stock
1 can (28 oz.) petite diced tomatoes with juice, *see notes
2 cans (15 oz.) pinto beans with juice
1 T dried oregano (Mexican works
1 1/2 tsp. ground cumin
1 T ground ancho chile powder, * see
1 T chile powder
salt and pepper

Toppings: Mexican Blend Grated Cheese, Sour Cream, Avocado slices and/or Fritos


*You can use Muir Glen Fire Roasted diced tomatoes with juice if you like a smokey taste.

*You can sub the 1 T. ancho chile powder with 1  1/2 tsp. smoked paprika.


Heat 1 tsp. olive oil in stock pot, add bison/beef and cook until no pink remains. Remove bison/beef from pot and place on paper towel lined bowl or plate.

Sauté onions and garlic in stock pot with 1 tsp. olive oil until translucent. Add bison/beef back into the pot with the rest of the ingredients and spices.

Let soup simmer covered for 45 minutes, stirring occasionally. Add water if soup begins to get too thick. Ladle in bowls and top with favorite toppings.