Taco Soup

1 tbsp olive oil
1-1/2 lb lean ground beef
1 cup chopped onion
1 clove garlic, minced
1 can diced tomatoes
1 can black beans, drained and rinsed
1 can tomato sauce
1 can corn with juice
3/4 cup water
2 tbsp chili powder
1-1/2 tsp salt
1 tsp ground cumin
1/2 tsp cayenne pepper or red pepper flakes

Toppings: Low-fat sour cream cheddar cheese,shredded Small corn taco shells, crumbled

Preparation:
In large heavy pot, heat oil. Add ground beef; brown well. Add onion and garlic; cook for 5 minutes. Stir in tomatoes, beans, tomato sauce, corn, water, chili powder, salt, ground cumin and cayenne pepper. Bring to boil. Reduce heat to low; cook for about 30 minutes. Taste and adjust seasonings as desired. Spoon 2 cups (500 mL) soup into each soup bowl.
Toppings: Top each serving with 2 tbsp (25 mL) sour cream, 1 tbsp (15 mL) cheese and 1 crumbled taco shell.