Delores calls this soup “Mexicali,” because it’s a blend of Mexico and California. (The Enriquez kids, however, call it “Taco Soup”!)
1 pound lean ground beef
1 onion, chopped
3 garlic cloves, chopped or minced
1 package taco seasoning
1 (14.5-oz.) can corn
1 (14.5-oz.) can pinto beans, drained
1 (14.5-oz.) can black beans, drained
1 (6-oz.) can chopped green chiles (mild or hot, depending on taste)
2 (14.5-oz.) cans diced tomatoes—or 1 (28-oz.) can
2 (14.5-oz.) cans chicken broth (or equivalent water & chicken bouillion)
½ cup cilantro, chopped
3 limes, squeezed
Garnish: Shredded cheese; corn chips; sour cream
Fry together in large soup pot: ground beef, onion, and garlic until beef is no longer pink. Add taco seasoning; stir until well blended. Add cans: corn, pinto beans, black beans, green chilles, diced tomatoes, and broth. Bring to a boil, reduce heat, cover, and simmer for 10–15 minutes. When ready to serve, stir in lime juice and cilantro. Ladle into bowls. Let your niños choose their garnish.