Taco Soup

In a large stock pot over medium high heat, break up the ground beef and cook for about 2 minutes.

Add the chili powder, Mexican oregano, cumin, granulated garlic, granulated onion, chipotle chile powder or smoked paprika (if using), salt and pepper. Lower heat to medium; cook and stir for 1 minute until spices and herbs are well mixed into the beef.

Add the onion, pepper, carrots and garlic. Cook, stirring frequently until the onion is translucent.

Add the remaining soup ingredients. Bring to a boil, cover pot, reduce heat to medium low and simmer soup for 45 minutes.

Serve as desired, with or without suggested toppings (see notes).

Notes:
1. The spices may be replaced by one 1 oz. size package of taco seasoning mix.
2. The chipotle chile powder provides heat and a smoky flavor. The smoked paprika provides a smoky flavor without the added heat. Both are optional.
3. The black and pinto beans may be replaced by one 28 ounce size can of mild or hot chili beans (do not rinse and drain).
4. Suggested toppings: grated cheese, pico de gallo, guacamole, sour cream, crushed tortilla chips or tortilla strips, cilantro.