Taco Soup

Dunguaire Castle in Galway

This original recipe was shared by Mandy Post who serves in Galway, Ireland with her husband Jason and their four children. Mandy and Jason moved from Texas to Galway to help establish Galway City Baptist Church and disciple college students nearby by opening up their home for fellowship and dinner, their taco soup becoming a huge favorite. It has made a significant impact in their community as they seek to share the love of Christ with the students and mentor them. Equipping them to lead and train a next generation to know Jesus and make Him known across the globe. Here's a 3 minute video demonstrating how to make their taco soup and Mandy discussing her life-changing experiences with the students. 

Ingredients:

• 2 tbsp. olive oil
• one large onion chopped
• 2-3 cloves garlic minced
• 2-3 sliced or chopped chilies
• 2 pounds ground beef
• 2 cans of corn (or 2 cups frozen corn)
• 2 cans of beans, drained and rinsed (kidney beans, black beans, pinto beans)
• 2 cans stewed or chopped tomatoes
• 1 16 oz can tomato sauce
• 2 packages taco seasoning (or add your own seasonings to taste: salt, cumin, chili powder, paprika)
• corn tortilla chips
• sliced or cubed avocado, sour cream, and cheddar cheese for toppings

Directions:

On medium high heat, sauté the onions and garlic in the olive oil in a large soup pan till soft, about 2-3 minutes. Add the chilies and cook for 1-2 more minutes. Add the ground beef and brown until cooked through. Once meat is finished cooking, add the corn, beans, tomatoes, and tomato sauce, mixing well. Then stir in the taco seasoning, and let the soup simmer for 15-20 minutes on low heat. Serve over tortilla chips with desired toppings. Enjoy!