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Not Chili Taco Soup

There is a fine line between chili and taco meat.  That line is even finer when taco meat in made into an Easy Taco Soup.

Modifications Made:
I really did not intend to rewrite this entire recipe.  It just kinda happened.  Here we go...

1 pound hb meat, cooked, well drained
1 medium onion, diced 
1 green bell pepper, diced 
1/2 red bell pepper, diced
1 jalapeno, diced
1 tablespoon chili powder, heaping
1 teaspoon comino 
1 tablespoon fresh cilantro, chopped
1 tablespoon garlic, minced
28 oz petite diced tomatoes 
8 oz tomato sauce (frozen from leftover diced tomatoes used for salsa)
7 oz green chilis 
8 oz beef broth
8 oz water
1 can pinto beans, rinsed drained 
1 can black beans, rinsed drained
1 cup frozen corn
1/8 cup lime juice

To large dutch oven, add all ingredients from meat to water and allow to simmer on medium low for minimum one hour.  Once flavor developed to taste, turn off heat, add beans/corn/lime juice, let rest for 15 minutes.

Scaled for Likability: Great
This was not chili.  It was taco soup.  I swear.  If you look closely you can see the soup is liquidy not thick tomato paste based like chili.  Besides, chili would never have jalapeno, green chilis, black beans, or lime juice.  Nor would chili ever be served with tortilla chips on the side.

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