Yeah, that’s what I said when I first saw a recipe for Taco Soup. Tacos? Sure, love ’em. Soup? Ok, it has it’s place. Tacos IN soup? What the heck??? But like a brain worm that won’t quit (It’s a Small World After All- sorry!), Taco Soup just kept nagging me until I finally relented……and it turned out to be GREAT! Yes, I made some spicy modifications. See below!
Taco Soup with Avocado & Jack Cheese
Chunky Taco Soup Time: About 30 minutes Serves 8 generous portions
1 pound extra lean organic ground round (I used Laura’s 92% Lean Ground Beef )
1 sweet red pepper, diced
1 yellow onion, diced
2 Habanero peppers, insides cleaned out and minced finely
2 T olive oil
1 (1 oz.) envelope taco seasoning mix- read the package to make sure it does NOT contain hydrogenated fats!
2- 16 oz. cans pinto (or lima or canary) beans, drained and rinsed
1- 16 oz. can ranch beans, UNdrained
1- 28 oz. can diced tomatoes (I used Muir Glen Organic- nom nom!)
2 cups frozen organic whole kernel corn
2 cups organic chicken stock (or a good beer!)
Garnish: diced avocado and shredded jack cheese
Peppers!
In a large stock pot, saute the veggies in the olive oil till the veggies are fragrant and soft, about 8 minutes over a medium high flame. Remove the veggies and add the ground round. Break up the hamburger as it browns into small pieces. When the ground round is nearly completely brown, add the entire contents of the taco seasoning packet, add the can of tomatoes, the sauteed veggies, and the chicken broth and stir till mixed. Turn the flame down to a simmer. Add the beans and gently stir. Add the frozen corn. Simmer the stew for 15 minutes till flavors are thoroughly mixed. Serve with shredded cheese and diced avocado. If you really want to go ALL out, serve with tortilla chips, or God forbid, Frito chips….but it really isn’t necessary and you won’t miss them or the added fat.
Now tell me….tacos in a winter soup? It works, right? 😀
barefootbeing
this looks amazing!