Mexican Soup

mexican soup
I went searching for a healthy dinner that used ground beef and found this one on Eating Well. It came together really easily (even using fresh tomatoes instead of canned) and I was happy with how it tasted. I did add some crushed tortilla chips and avocado as toppings and the leftovers have been great for lunch. The kids didn't love it though :-).

* 1 teaspoon canola oil
* 8 ounces lean ground beef
* 1 large onion, chopped
* 2 cloves garlic, minced
* 16 medium tomatoes, chopped, 8 cups (I put mine in the food processor)
* 1 tablespoon chili powder
* 1 teaspoon dried oregano
* 1/2 teaspoon ground cumin
* 1 15-ounce can chickpeas, undrained (I rinsed and drained mine)
* 3 medium carrots, sliced
* 1 4-ounce can chopped green chiles
* 1 cup corn, (1 ear)
* (I added about 1 c chicken broth to thin it out some)
* Salt & freshly ground pepper, to taste
* Hot pepper sauce, to taste (optional)
* Chopped fresh cilantro, for garnish

1. Heat oil in a large soup pot over medium-high heat. Add ground beef, onion and garlic and sauté until ground beef is just brown and the onion is tender, about 3 minutes. Drain fat. Add tomatoes, chili powder, oregano and cumin. Bring to a boil. Reduce heat to low, cover and simmer 45 minutes.
2. Add chickpeas, carrots and chiles. Cover and simmer for 45 minutes. Add corn and simmer, covered, until corn is tender, about 15 minutes. Taste and add salt, pepper and hot pepper sauce, if using. Garnish with cilantro, if using.