Taco Soup, My Adopted Brother

by Kathryn Baldwin

 

 

You are desperate for this soup recipe and you don’t even know it yet. Taco Soup was the fourth child born into my family (or adopted? Yes. we legally adopted my younger brother named Taco Soup). Since Taco Soup’s integration into the family, scouts honor, the Baldwin household is incomplete in his absence.

It’s time for you to take my mom’s Taco Soup recipe card and plant it in your family recipe book (or digital file?) permanently!!!!!!!

 

Making Taco Soup is as easy as eating ice cream; as soon as you do it, you know right away you’re going to do it again reeeal soon. Actually, if you fetch all of the ingredients, a stack of cans on the counter with a sticky note can leave the rest to someone else. I promise, you can confidently assign the cooking to any teenager or seemingly incapable significant other. Or you could get someone else to fetch the goodies, and make the soup yourself… behind your back…  with your eyes closed.

(Disclaimer. Please don’t actually close your eyes while making this soup. I don’t want KathrynGuacamole getting sued or anything crazy.)

Sometimes, you need a bowl of hearty, warm, Mexican goodness, and you don’t want to mooch off of your Mexican friends who are still served insanely elaborate meals daily (cough, boyfriend, cough). Good news! This Americanized, quasi-Mexican-esque tortilla-soup-ish dish saves you from that Mooch-Off-Of-Mexican-Cooks Syndrome. Trust me, your friends will be asking you for this recipe. Plus, the taco truck doesn’t always serve soup and sometimes you just NEED it. (I should have posted this recipe Superbowl week. I can’t watch the Superbowl without Taco Soup. Just one of those things…)

 

MAKE TACO SOUP!

Ingredients:

  • 2 lbs of ground beef (Or, I used 1.5 lbs of ground turkey. Beef is probably better in the winter)
  • one large onion (chopped)
  • 15oz can Ranch Style Jalapeño Pinto Beans (I couldn’t find it this time around so I just used Chipotle style Jalapeño pinto beans)
  • 15oz can regular pinto beans
  • 11oz can white shoepeg  corn
  • 4oz can chopped green chili (I use the “hot” version. This way the soup is spicy but perfect with the sour cream that cools it off.)
  • 14oz can Mexican Style Stewed Tomatoes
  • 14oz can stewed tomatoes
  • 10oz can Rotel Tomatoes
  • 1 package of Original Ranch Style Salad Dressing powder
  • 1 package of “Taco Seasoning” powder
  • 2.5 cups of water (I added a vegetable bullion cube to offset this water… and for extra antioxidants of course.)

 

 

 

 

Directions:

  1. Chop onion.
  2. Brown ground beef with the onion and drain grease. (I don’t drain the grease with turkey)
  3. Add a pinch each of Salt and Pepper.
  4. Add EVERYTHING ELSE to the pot!!
  5. Heat mixture until it starts to boil. Reduce heat and simmer, lid on, for 30 mins.
  6. Assemble as though it were a TACO!!!!  (Crush tortilla chips into a bowl. Ladle soup on top. Add a spoonful of jack or cheddar cheese and/or sour cream. Add avocado, DUH! Possibly a squeeze of lime? If I have cilantro, I add that too!)
  7. EAT. YUM. Pack leftovers for tomorrow’s lunch. Assemble. EAT. YUM AGAIN!
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