🌾 Chuckwagon Tex-Mex Trail Soup

🌾 Chuckwagon Tex-Mex Trail Soup

Serves: 6–8Prep Time: 15 minutes Cook Time: 45 minutes

A bold, flavor-packed soup inspired by old trail cooks who mixed what they had on hand with Southwest ingredients gathered along the way. It’s hearty, colorful, and ridiculously easy!

🌶 Ingredients

• 1 lb ground beef or chuck

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 red bell pepper, chopped

• 1 can (15 oz) pinto beans, drained

• 1 can (15 oz) black beans, drained

• 1 can (15 oz) corn, drained

• 1 can (15 oz) diced tomatoes with green chilies (like Rotel)

• 4 cups beef broth

• 1 packet taco seasoning

• 1 tsp cumin

• ½ tsp smoked paprika

• ½ tsp chili powder

• Salt & black pepper to taste

Optional toppings: shredded cheese, tortilla strips, green onions, sour cream, jalapeños

🍳 Instructions

1. Brown the Meat:In a Dutch oven or heavy pot, cook ground beef until browned. Drain excess grease.

2. Sauté Veggies:Add onion, garlic, and red bell pepper. Cook until softened.

3. Dump & Stir:Add beans, corn, tomatoes, broth, and seasonings. Mix well.

4. Simmer:Bring to a boil, then reduce heat and simmer for 30–40 minutes, letting the flavors deepen.

5. Serve:Ladle into bowls and add your favorite toppings.

🤠 Chuckwagon Tip

Add a handful of crushed tortilla chips directly into the pot during the last 10 minutes to thicken the soup — an old cowboy trick when flour wasn’t available!