No-Fail Taco Soup
There are so many delicious and convenient soups available now that it’s hard to justify taking the time to make it at home. The perks of making it yourself are that you can make enough to feed the family, take leftovers to work all week, AND probably still have enough to freeze and eat months later when you don’t feel like cooking! You can also season it to your own liking – many of the store-bought varieties are too high in sodium for my taste.
When you make soup at home, you can also add, leave out, or substitute ingredients easily. Below is my version of what we called “taco soup” growing up. It seems like everyone has their own favorite recipe, and if you look online, there are infinite ways to switch it up. I began calling this my “No-Fail Taco Soup” because it’s a basic recipe where you really can use whatever is in your cupboard or freezer, in whatever portions, season to your own tastebuds, add toppings afterward to flavor it even more, and it always turns out tasty!
No-Fail Taco Soup
1-1/2 lbs. ground meat (beef, turkey, chicken or a combination)
1 package of taco seasoning mix
1/2 or whole large yellow onion, peeled and chopped
(3) 14.5 oz cans diced tomatoes
(2) 11 oz cans of southwestern style corn
(4) 15 oz. cans of beans (I prefer black, garbanzo, white, and kidney but you can also use pinto or all the same type)
1 T. cocoa powder
1 c. water or broth
In large skillet, brown the ground meat and drain off liquid and fat. Return to skillet and add taco season per the directions on packet.
Pour all the beans into a strainer and rinse off. Transfer beans to a large slow cooker and add the cans of corn and tomatoes with their liquid. Add in the cocoa, water or broth, and ground meat mixture. Stir and cook on low for 4-6 hours.
Serve warm and top with crunched up taco chips, sour cream, grated cheese, chopped onions, cilantro, hot sauce and salt or pepper to taste (I usually leave out the additional salt since the taco chips and cheese have enough).
Notes:
• If you like your soups peppier, add in a bit of ground chipotle in adobo sauce or a cube of chipotle powder, Tabasco or chili powder. Ground cumin adds a bit more authentic Mexican flavor.
• Try it with cubed beef stew meat, chorizo, or go vegan and add in chopped carrots and more tomatoes (add the taco seasoning in with the beans, and water or broth).
• To make a creamier version, add in a can of refried beans with 1-2 cans more water to your desired consistency, and/or a can of tomato sauce.
• Serve on top of baked potatoes with a bit of shredded cheddar and sour cream or with a chunk of cornbread on the side for a hearty dinner.
• You can also simmer this on your stovetop in a large soup kettle. All the ingredients are already cooked and you only need to heat it until hot, but the longer it simmers, the more the flavors meld together and the better it tastes!