Easy Taco Soup from A Pinch of Salt Lake

Directions

Heat 1 tsp. olive oil in frying pan, add ground beef and cook until well browned, breaking into small pieces with turner as you cook it. Remove beef to large soup pot.In same frying pan heat second tsp. of olive oil, add onions and and saute until onions are starting to soften and brown, about 3 minutes.Add garlic, oregano (preferably Mexican oregano), cumin, Ancho chile powder, and chile powder and saute about 1 minute, or until the spices are fragrant.Add onion mixture to the soup pot, then rinse out the frying pan with 1 cup beef broth ( may use homemade beef stock) and add that to the pot.Add the rest of broth, canned tomatoes, and canned beans.Let soup cook at very low simmer for 45 minutes to one hour, stirring occasionally and adding a bit more water if it cooks down too much. (If you want a thicker soup, cook 30 minutes, then remove a few cups of soup, puree with food processor or immersion blender and add back into the soup, then cook remaining time.)Serve hot, with toppings as desired.