Recipe: Taco Soup (using ground pork, beans, corn and taco seasoning)

TACO SOUP

1 1/2 pounds ground pork
2 onions, diced
1 (1 1/4 ounce) package taco seasoning mix
1 (1 ounce) package regular Ranch dip mix
1 (10 ounce) can diced tomatoes with chilies, undrained
1 (14 1/2 ounce) can stewed tomatoes, undrained (or 2 fresh tomatoes, diced)
2 cans (15 to 16 ounces each) ranch style beans, undrained (or kidney beans, hominy or a combination)
2 cans (11 ounces each) corn, undrained (ideally shoe peg, sweet corn)
Water (if needed)
Salt and pepper, to taste
GARNISHES:
Tortilla chips
Diced or sliced avocado
Sour cream
Shredded Cheddar cheese

In a large saucepan or small stockpot over medium heat, cook the pork, breaking it up with a spoon or spatula, until no longer pink, 7 to 9 minutes.

Stir in the onions, taco seasoning and dip mix. Stir in the tomatoes (both kinds, with their juices), beans (with their juices) and corn (with its juices). If necessary, add water to achieve desired consistency. Bring to a boil over medium-high heat, reduce to a simmer, cover and cook for 15 minutes. Season with salt and pepper to taste.

Serve the soup garnished with chips, avocado, sour cream and cheese.

SERVING SUGGESTIONS:
- This hearty soup is a meal in itself, but it would also go well with a cilantro-laced green salad. Or serve it over rice.
- To make the recipe your own, try different garnishes - sliced red onion, shredded lettuce, crumbled queso fresco and chopped tomatoes.

Makes 12 servings
Source: Jenny Ingram to The National Pork Board