South of the Border: Taco Soup

Ingredients

• 1 lb lean ground beef
• 2 onions diced
• 2 garlic cloves
• 1 quart stewed tomatoes
• 4 oz can chopped fire roasted green chilies
• 3 carrots sliced diagonally
• 1-32 oz vegetable stock or broth
• 2 cup water (H2O for my chemist Bro)
• 1 bay leaf
• 1 tsp thyme
• 1 Tbsp cumin
• 3 Tbsp chili powder
• 3 Tbsp smoked sweet or hot paprika (or a combo of each)
• 1 bunch italian parsley chopped (about 1/2 cup)
• 1-14 oz can white hominy drained and rinsed
• 1-14 oz can black beans drained and rinsed
• 1 bunch cilantro chopped
• shredded cheddar cheese for serving
• sour cream or greek yogurt for serving
• tortilla chips, any favorite variety

Directions

1. Brown ground beef or turkey, draining any fat. 
2. Add chopped onions and garlic cooking until onions are translucent. 
3. Add carrots, cooking partially.
4.  Pour in stewed tomatoes, broth and water. 
5.  Add bay leaf, thyme, parsley, cumin, chili powder, and paprika. Stir to incorporate. 
6. Bring to a simmer and cook until carrots are desired tenderness. 
7. Add black beans and hominy. Simmer for additional 15 minutes. 
8. Serve topped with tortilla chips, sour cream or greek yogurt, cheddar cheese, and chopped fresh cilantro.