This is definitely one of our family’s all-time favourite soups ever. It really does taste like a taco in soup form, which is pretty awesome, in this mexican-food-loving family! It is heavily modified from a recipe in the GAPS cookbook, “Internal Bliss”. With a few tweaks, it would still be GAPS-friendly, which, for those not on GAPS just means that it’s extremely nourishing and good for you! I’ve slowly been perfecting it over the last year since we were on the GAPS Diet, and I think this is the final and best version. Do let me know if you make it, and if you enjoy it!

Southwest Taco Soup

{Ingredients:}
1/4 cup of butter
2 onions, chopped
6 cloves of garlic, crushed
2 tsp. salt
4 tsp. cumin
4 tsp. chili powder
2 tsp. oregano
2 sweet peppers, diced (yellow, red, or orange)
2 lbs. ground beef or ground pork
8-10 cups of bone broth (chicken or beef)
2 cans of diced tomatoes
2 cans of black beans

{Toppings:}
Fresh diced cilantro
diced avocado
grated cheese
sour cream
broken up corn chips

{Directions:}
1. Melt butter in large stock pot.
2. Saute onions until softened.
3. Add garlic, stir.
4. Add salt, cumin, chili powder, and oregano, stir.
5. Add 1/4 cup of the broth, if necessary.
6. Add the meat, stir until it is broken up and browned through.
7. Pour in remainder of broth and stir.
8. Add diced tomatoes and black beans.
9. Cover and let simmer for 30 minutes.
10. Stir in cilantro, if desired. Serve with suggested toppings, and enjoy!

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