Taco soup is the best of both worlds. It's a combo between chili and your favorite hard shell taco. It's fast and comforting. Serves 8.

INGREDIENTS:

2 Tbsp avocado oil
1-1¼lb organic ground beef
1 medium onion, diced
½ bell pepper, diced
1 large jalapeño, deseeded and diced
3 cloves garlic, minced
1½ Tbsp chili powder
1 tsp cumin
¼ tsp oregano
3/4 tsp paprika
1½ tsp dried or fresh chives
½ tsp dried dill
1 tsp garlic powder
1 tsp onion powder
Pinch of crushed red chili pepper flakes
1 can of black beans
1 can of pinto beans
2 Tbsp fresh cilantro, chopped
1½ cup corn
1 lime, juiced
2 (24-28oz) cans of diced tomatoes with green chiles 
½ tsp JF Universal Salt
14oz beef broth 
½ tsp fresh cracked black pepper

TOPPINGS:

Chips (sub grain-free chips)
JF California Style Guacamole
Avocado, sliced
Red onion, diced
Pickled Onions
Sour cream (sub plain coconut yogurt)
Cheddar cheese, grated (sub plant-based cheese)
Iceberg lettuce, chopped
Cilantro, chopped
JF Pico de Gallo

PROCESS:

In a large pot on medium high heat, pour the vegetable oil and add the ground beef. Sauté for about 5 minutes and drain the excess fat. Add the onion, bell pepper, jalapeño, and garlic to the pan and sauté for about 4 minutes. Season with chili powder, cumin, oregano, and paprika. Stir in and mix well. Add in the chives, dill, garlic powder, onion powder, and crushed red chili pepper flakes. Mix well and sauté for 2-3 minutes. Add the black beans, pinto beans, and cilantro. Mix well being careful not to crush the beans. Add the corn and lime juice. Add the cans of diced tomatoes with green chiles and mix to combine. Season with JF Universal Salt and fresh cracked black pepper. Add the beef broth and bring to a boil. Turn it down to simmer for 15 minutes or as long as you can. If you can make this the day before and let sit overnight. It helps to intensify the flavors. Garnish with your favorite toppings and enjoy.