11.30.2011

Taco Soup


Just the name sounds like a comforting meal for a cool fall or winter day, right?  For some reason one day I had the idea to add taco seasoning to soup.  I have no idea why, but I did it and I've been making it ever since.

As with any soup, this is very versatile and you could add extra ingredients such as beans or more pasta, or subtract/substitute ingredients.

1 lb. ground hamburger, turkey, or chicken or turkey sausage with the casings removed
1 pepper (red, green, yellow or orange - whatever your preference), chopped
1 small onion, minced
1- 1.25 oz. package taco seasoning, divided
1- 14.5 oz. can diced tomatoes
4 cups chicken broth
2 cups beef broth
1/2 c. corn {frozen, canned or fresh}
3/4 c. pasta {elbow, shells, etc.}
1/4 c. cilantro, minced {optional}
sour cream, tortilla chips and shredded cheese for garnish {optional}

In a soup pot, dutch oven or large pan, brown the ground hamburger/turkey/sausage, over medium heat.  Add the chopped pepper and onion when meat is cooked halfway.  Continue cooking until the meat is cooked through and the onion is translucent.  Skim off the fat from the pan, if using hamburger, and add 1/4 cup of water and 2 Tablespoons of the taco seasoning.  Cook for 2-3 minutes, or until the water is absorbed.

Add the diced tomatoes and broth.   Reserve 1 Tablespoon of the taco seasoning and add the remainder to the broth.  Turn the heat up to medium high and bring soup to a simmer, cooking for 10 minutes.  Add the corn and pasta to the soup, bring back to a simmer, and cook until the pasta is cooked, according to the directions on the package.

Remove the soup from the heat, stir in the 1 Tablespoon reserved taco seasoning and cilantro {if using}.  Serve with tortilla chips, shredded cheese and a dollop of sour cream.

Leftovers can be stored in the refrigerator for up to 3 days.


1 comment:

Anonymous said...

yum! i think i'll make this for our guests tomorrow night!

mountain mama