2tablespoonstaco seasoningstore bought or homemade (see notes)
1/2cupchopped Anaheim peppersor other mild green chili, about 1 large*
1jalapenochopped** (remove seeds and viens for less spice)
2cupsbeef or chicken broth
214-ounce cans diced tomatoes
2cupsfrozen corn kernels
salt & pepper to taste
1tablespoonspotato starch or cornstarch or arrowroot and 1 TB cold wateroptional for thickening
Optional for serving: shredded cheesechopped parsley
Add 1/4 cup water and ground beef to a large 4 to 6-quart soup pot and cook until browned. Add seasoning, onion, garlic, and both kinds of peppers. Cook over medium heat for about 5 minutes.
Stir in the broth, tomatoes and corn.
Bring to a boil over high heat. Reduce heat and simmer, uncovered, for 30 minutes.
Served topped with optional garnishes. Store leftovers in the refrigerator for up to a week (this tastes wonderful the next day!).
Remember to use gloves when chopping fresh chilies! *You can use frozen or canned mild green chilies for the Anaheim. **If Jalapeños aren't available, substitute with a few shakes of dried red chili flakes or hot sauce to taste. Lessen amount for a less spicy stew.Homemade Taco Seasoning:1 tablespoon chili powder 1/2 tablespoon cumin 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper-Mix all spices together well in a bowl. This makes a bit more than the 2 tablespoons needed for the recipe - I just add it all to the recipe. You can store the remainder if you don't want to add the extra.