Mouthwatering Fully Loaded Taco Soup

(Serves 6-8)

Ingredients:

• 1 lb of ground meat, prepared (I use ground chicken because it’s healthier and absorbs more flavor)
• Cooking spray
• Sea salt and black pepper, to taste
• 1 can rinsed black beans
• 1 bag of frozen white corn
• 1 can of original or hot Rotel
• 2 cups brown rice, prepared
• 8 cups of chicken broth
• 2 tbsp of taco seasoning

Toppings:

• Raw, shredded cabbage
• Large avocado, chopped
• Queso fresco
• Lime wedges
  
• Cilantro, optional

Instructions:

1. To a skillet, add cooking spray and ground meat. Season with salt and pepper, to taste and cook until completely done. Set aside while you prepare your soup.
2. Add your chicken broth to a large Dutch oven or pot. To the broth add your beans, corn, Rotel and taco seasoning. Allow to simmer for 10 minutes.
3. Once your soup is fully heated, add your precooked brown rice and  meat and simmer for another 5-10 minutes.
4. To each bowl, add one serving of soup. Top each bowl with shredded cabbage, queso fresco, and avocado. Squeeze 1-2 lime wedges over your bowl and enjoy!

Note: If you are making this recipe for dinner, forgo the brown rice. If you need something to bulk this meal up for dinner you can substitute cauliflower rice for the brown rice.