Hubby and Aiden love soup. I mean love it. I am not as much of a fan as they are. When Hubby is home I try to make sure and make some soups to please his palate. Taco soup is one of them.
I received a taco soup recipe years ago from a coworker. I lost it somehow, but I remembered the gist of it. Now I've got it down. Besides gumbo (which I haven't perfected yet), taco soup is his favorite.
Ok, for some reason I had a brain fart and forgot to take pictures before this moment.
1.Turn the stove on medium to medium-high.
2. Melt a tablespoon of butter in a dutch oven.
3. Dice a whole onion and two cloves of garlic. Toss them into the pot and let them cook for a minute or two. Throw a pinch of salt and let the onions sweat.
4. Season one pound of ground chuck with some salt and pepper. Put it in the pot as well. Get it all good and mixed. Let the garlic, onion, and ground beef get to know each other.
5. Once you brown the beef, you will need to get most of the yucky fat out of that pot. I just used a ladle, but however you do it is fine.
6. Drain and rinse the beans, and pour them in. Open up a 28 oz. can of diced tomatoes and pour them in as well.
7. Pour two cups of beef broth and three cups of water into the pot. You can adjust the amount of liquid, but I wanted it to be well... soupy.
8. Now it's time to make it all taco-y! Add one teaspoon of cumin, chili powder, and black pepper. Add two teaspoons of salt. I season as I cook. Taste as you go so that you can get exactly what flavor you want.
9. Get the soup up to a boil and then put it on low and let it simmer for about forty-five minutes. While the soup is simmering, grate up yo fave cheese. In this instance I used Monterrey Jack cheese. Cheddar would be super fabulous as well!
10. After the forty-five minute mark add the drained corn. Let it sit about fifteen minutes or so. Corn chips make this soup over-the-top!
2. Melt a tablespoon of butter in a dutch oven.
3. Dice a whole onion and two cloves of garlic. Toss them into the pot and let them cook for a minute or two. Throw a pinch of salt and let the onions sweat.
4. Season one pound of ground chuck with some salt and pepper. Put it in the pot as well. Get it all good and mixed. Let the garlic, onion, and ground beef get to know each other.
5. Once you brown the beef, you will need to get most of the yucky fat out of that pot. I just used a ladle, but however you do it is fine.
6. Drain and rinse the beans, and pour them in. Open up a 28 oz. can of diced tomatoes and pour them in as well.
7. Pour two cups of beef broth and three cups of water into the pot. You can adjust the amount of liquid, but I wanted it to be well... soupy.
8. Now it's time to make it all taco-y! Add one teaspoon of cumin, chili powder, and black pepper. Add two teaspoons of salt. I season as I cook. Taste as you go so that you can get exactly what flavor you want.
9. Get the soup up to a boil and then put it on low and let it simmer for about forty-five minutes. While the soup is simmering, grate up yo fave cheese. In this instance I used Monterrey Jack cheese. Cheddar would be super fabulous as well!
10. After the forty-five minute mark add the drained corn. Let it sit about fifteen minutes or so. Corn chips make this soup over-the-top!
You can customize this in so many ways. Adding a can of Rotel, or dicing up some jalapeno would be great. Just throw in what you like, or what you have on hand. I love versatile recipes!!
I hope y'all enjoy this as much as we do!
Here are the ingredients at a glance:
1 tblspn butter
1 whole onion diced
2 garlic cloves diced
1 lb ground chuck
Pinch or two of salt
28 oz. can of diced tomatoes
2 cans of black beans drained
1 can of corn drained
2 cups of beef broth
3 cups of water
2 tspns of salt
1 tspn black pepper
1 tspn cumin
1 tspn chili powder
CHEESE!!
