Recipe :: Taco Soup
Lest you believe that all I am capable of cooking is carbohydrates, I give you this.
My mother’s taco soup recipe, slightly modified.
This is a very hearty soup, and the recipe makes enough for an army. My mom gave it to me when I left for college. It’s perfect for fall and winter, and it both freezes and reheats like a dream. Additionally, once the soup is done, you can strain it through a colander, top it with some cheese,wrap it in a warm tortilla, and you’ll have yourself a burrito fit for a king. Or, el rey, as he would be called in places where burritos are traditionally eaten. Anyway…
- 1 lb very lean ground beef, or equivalent amount of meat substitute (I use a bag of Morningstar Farms Meal Starters)
- 1 medium-sized yellow onion, chopped
- 2 stalks green onions, chopped
- 2 cans Mexican-style tomatoes (or regular canned diced tomatoes)
- 1 can pinto beans
- 1 can black beans
- 1 can ranch-style beans (or kidney beans)
- 1 can Mexican-flavored corn (or regular corn)
- 1 package Hidden Valley Ranch dry salad dressing mix
- 1-2 packages Taco Seasoning dry mix
- Optional: chop up a few canned jalapeños and also pour in some of their canned jalapeño juice (I really recommend this step if you’re using regular corn instead of Mexicorn)
- Heat a small amount of olive oil in a large pot. Brown beef/heat up meat substitute. Drain if necessary. Return to large pot.
- Add green and yellow onion. Cook until yellow onion becomes clear (about 5 minutes).
- Dump the rest of the ingredients into the pot. DO NOT DRAIN CANS. This is very important. The juice from the cans is the reason you don’t need any kind of stock to make this soup.
- Once all ingredients (including dry seasonings) are well combined, cook over medium heat for 15-30 minutes, stirring occasionally. I recommend the full 30, and then letting it sit for another five.
- Sliced avocado
- Grated cheese (sharp cheddar, white cheddar, gouda are my recommendations)
- Crushed tortilla chips
- Sour cream